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Indonesian Beef Rendang

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Tender beef slowly simmered in coconut milk, chiles, lemongrass, ginger, and spices until rich and deeply savory.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indonesian
Calories: 620
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Make the paste:
  1. Blend the shallots, garlic, ginger, galangal, chiles, coriander, cumin, turmeric, and a splash of water into a coarse paste.
  2. Pat the beef dry and season it lightly with a pinch of the measured salt.
Build the rendang:
  1. Heat the oil in a large Dutch oven over medium heat.
  2. Add the spice paste and cook for 5 to 7 minutes, stirring often, until fragrant and slightly darkened.
  3. Add the beef and stir until the pieces are coated in the paste.
  4. Pour in the coconut milk and water, then add the lemongrass, lime leaves, brown sugar, and remaining salt.
  5. Bring to a gentle simmer, then reduce the heat to low.
Reduce and finish:
  1. Simmer uncovered for 2 to 2 1/2 hours, stirring occasionally, until the beef is very tender.
  2. Stir more often during the final 30 minutes as the sauce thickens and the oil begins to separate.
  3. Add the toasted coconut and continue cooking until the sauce clings thickly to the beef.
  4. Remove the lemongrass and lime leaves, then stir in the lime juice.
  5. Taste and adjust the salt before serving hot with rice.

Nutrition

Calories: 620kcalCarbohydrates: 13gProtein: 39gFat: 47gSaturated Fat: 27gCholesterol: 130mgSodium: 780mgFiber: 3gSugar: 5g

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.