Go Back
–+ servings

Indonesian Beef Rendang

Tender beef slowly simmered in coconut milk, chiles, lemongrass, ginger, and spices until rich and deeply savory.
Servings 6 servings
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes

Equipment

  • Blender or food processor
  • Large Dutch oven
  • Wooden spoon
  • Chef's knife
  • Cutting board

Ingredients

Spice Paste

  • 6 whole shallots roughly chopped
  • 5 cloves garlic
  • 2 tbsp fresh ginger chopped
  • 2 tbsp galangal chopped, or use extra ginger
  • 3 whole red chiles seeded for less heat
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric

Beef and Sauce

  • 2 1/2 lb beef chuck cut into 2-inch pieces
  • 2 tbsp vegetable oil
  • 2 cups full-fat coconut milk
  • 1 cup water or beef stock
  • 2 stalks lemongrass bruised
  • 4 whole kaffir lime leaves or 2 strips lime zest
  • 2 tbsp brown sugar or palm sugar
  • 1 1/2 tsp kosher salt plus more to taste
  • 1/2 cup unsweetened shredded coconut toasted and finely ground
  • 1 tbsp lime juice to finish
US Customary - Metric

Instructions

Make the paste:

  • Blend the shallots, garlic, ginger, galangal, chiles, coriander, cumin, turmeric, and a splash of water into a coarse paste.
  • Pat the beef dry and season it lightly with a pinch of the measured salt.

Build the rendang:

  • Heat the oil in a large Dutch oven over medium heat.
  • Add the spice paste and cook for 5 to 7 minutes, stirring often, until fragrant and slightly darkened.
  • Add the beef and stir until the pieces are coated in the paste.
  • Pour in the coconut milk and water, then add the lemongrass, lime leaves, brown sugar, and remaining salt.
  • Bring to a gentle simmer, then reduce the heat to low.

Reduce and finish:

  • Simmer uncovered for 2 to 2 1/2 hours, stirring occasionally, until the beef is very tender.
  • Stir more often during the final 30 minutes as the sauce thickens and the oil begins to separate.
  • Add the toasted coconut and continue cooking until the sauce clings thickly to the beef.
  • Remove the lemongrass and lime leaves, then stir in the lime juice.
  • Taste and adjust the salt before serving hot with rice.

Notes

  • Use beef chuck or another well-marbled braising cut so the meat stays tender after the long simmer.
  • If the sauce thickens before the beef is tender, add a small splash of water and continue cooking.
  • Rendang keeps well for 4 days in the refrigerator and freezes nicely.

Nutrition

Calories: 620kcalCarbohydrates: 13gProtein: 39gFat: 47gSaturated Fat: 27gCholesterol: 130mgSodium: 780mgFiber: 3gSugar: 5g
Calories: 620kcal
Course: Main Course
Cuisine: Indonesian
Keyword: Coconut Beef Rendang, Indonesian Stew, Rendang