Beef Rendang
Beef rendang: chuck slowly simmered in coconut milk with a paste of chillies, lemongrass, galangal and shallots until the sauce cooks down to a rich, dark coating.
By Tasty Nest Recipes Editorial TeamPublished
3 hr 30 min total About 6 cupsIntermediate
Photo: raramaurina · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Rendang is a celebrated Minangkabau dish from West Sumatra, Indonesia, also loved in Malaysia. Beef is slowly cooked in coconut milk and an aromatic spice paste until the liquid reduces and the meat fries in the coconut oil, becoming dark, tender and intensely flavoured.
It takes time, but it is mostly hands-off, and the toasted coconut (kerisik) stirred in near the end gives it a nutty depth. Serve with steamed rice and cucumber.
Equipment you'll need
- Blender or food processor
- Large heavy pot or wok
- Small skillet
Tips for success
- Stir frequently near the end to stop the thick sauce sticking and burning.
- Rendang tastes best the day after cooking, once the flavours have deepened.
- Adjust the heat by using more or fewer chillies; remove the seeds for a milder curry.
Substitutions and variations
- Use extra ginger if you cannot find galangal.
- Use lime zest if you cannot find kaffir lime leaves.
- Use a slow cooker for the 2-hour simmer, then reduce on the stove.
Storage and reheating
To store: Refrigerate for up to 5 days. Freeze for up to 3 months.
To reheat: Reheat in a covered pan over low heat with a splash of water until hot throughout.
Recipe
Beef Rendang
Beef rendang: chuck slowly simmered in coconut milk with a paste of chillies, lemongrass, galangal and shallots until the sauce cooks down to a rich, dark coating.
- Prep
- 30 min
- Cook
- 3 hr
- Total
- 3 hr 30 min
- Yield
- About 6 cups
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Spice paste
Rendang
Instructions
Step 1: Make the paste
Blend the shallots, garlic, ginger, galangal, sliced lemongrass, chillies and turmeric with a splash of water until smooth.
Step 2: Fry the paste
Heat the oil in the pot over medium heat and fry the paste, stirring, for 6 to 8 minutes until fragrant and darker in colour.
Step 3: Simmer the beef
Add the beef, coconut milk, water, lemongrass knot, lime leaves, cinnamon, cloves and star anise. Bring to a boil, then simmer uncovered over low heat, stirring occasionally, for 2 hours.
Step 4: Toast the coconut
Toast the desiccated coconut in a dry skillet over medium-low heat, stirring constantly, until deep golden brown. Pound or blend it into a coarse paste (kerisik).
Step 5: Reduce
Add the kerisik, sugar, salt and tamarind. Continue cooking, stirring more often as the sauce thickens, for 45 minutes to 1 hour, until the liquid has almost completely evaporated, the oil separates and the beef is dark and very tender.
Step 6: Serve
Remove the whole spices and lemongrass and serve with steamed rice.
Cuisine: Indonesian (Minangkabau) · Course: Dinner
Estimated nutrition per serving
- Calories
- 480
- Protein
- 38 g
- Fat
- 32 g
- Carbs
- 10 g
- Fibre
- 3 g
- Sugars
- 5 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/beef-rendang
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