If you’ve ever wanted to try a dish that is rich in flavor, deeply spiced, and melt-in-your-mouth tender, then this Indonesian Beef Rendang Recipe is a must.

Originating from West Sumatra, Indonesia, beef rendang is more than just a meal—it’s a cultural treasure.

This slow-cooked beef dish is often served at festivals, celebrations, and family gatherings, making it one of the most iconic dishes in Indonesian cuisine.

In this post, I’ll walk you through the history, ingredients, and step-by-step instructions for preparing authentic beef rendang at home.

What is Beef Rendang?

Beef rendang is a traditional Indonesian dish where beef is simmered for hours in coconut milk and a blend of aromatic spices until it becomes tender and coated in a thick, flavorful sauce.

Unlike a typical curry, rendang is slow-cooked until the liquid reduces and caramelizes, giving the beef a deep, earthy taste and a slightly dry texture that clings beautifully to each bite.

It has gained international recognition as one of the world’s most delicious dishes, often ranking high on global food lists.

Also Check: 20-Minute Mongolian Beef Meal Prep Bowls

Why You’ll Love This Indonesian Beef Rendang Recipe

Authentic Flavors: Uses traditional Indonesian spices and cooking methods.
Rich and Complex Taste: Layers of flavor develop during slow cooking.
Make-Ahead Friendly: Tastes even better the next day, as the spices soak deeper into the beef.
Perfect for Special Occasions: A dish that impresses family and guests alike.

Indonesian Beef Rendang Recipe

A rich and authentic Indonesian Beef Rendang Recipe made with tender beef slow-cooked in coconut milk and aromatic spices. Perfect for special occasions or family dinners.

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Prep Time 20

Cook Time 3

Total Time 3 20

Servings: 6

Course: Dinner

Cuisine: asian

Ingredients Method Notes

Ingredients

2 lbs 900g beef chuck or brisket, cut into cubes
2 cans 800ml coconut milk
2 stalks lemongrass smashed
5 kaffir lime leaves optional but recommended
2 turmeric leaves if available
2 tbsp tamarind paste or lime juice
2 tbsp palm sugar or brown sugar
Salt to taste

Spice Paste (to blend):

6 shallots
4 cloves garlic
5 red chilies adjust to spice preference
2 inches fresh ginger
2 inches galangal or substitute with extra ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder

Method

Blend the shallots, garlic, chilies, ginger, galangal, coriander, cumin, and turmeric into a smooth paste. Add a splash of water if necessary.
Heat a large pot or wok over medium heat. Sauté the spice paste for about 5 minutes until fragrant.
Add the beef cubes, stirring well to coat them in the spices.
Pour in the coconut milk, then add lemongrass, kaffir lime leaves, and turmeric leaves. Stir thoroughly.
Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 2–3 hours, stirring occasionally to prevent sticking.
Once the liquid reduces and thickens, add tamarind paste and palm sugar. Continue cooking until the beef is tender and coated in a rich, dark sauce.
Serve hot with steamed rice, coconut rice, or flatbread.

Notes

Use beef chuck or brisket for the most tender results.
Rendang tastes even better the next day as the flavors deepen.
Stir regularly while cooking to prevent the coconut milk from burning at the bottom.
Can be stored in the fridge for up to 4 days or frozen for 2 months.

Step-by-Step Instructions

1. Prepare the Spice Paste

Blend the shallots, garlic, chilies, ginger, galangal, coriander, cumin, and turmeric into a smooth paste. Add a little water if needed to help the blending process.

2. Cook the Spice Base

Heat a large pot or wok over medium heat. Add the spice paste and sauté for about 5 minutes until fragrant.

3. Add Beef and Coconut Milk

Stir in the beef cubes, coating them with the spices. Pour in the coconut milk, then add lemongrass, kaffir lime leaves, and turmeric leaves. Stir well.

4. Slow Cook the Rendang

Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 2–3 hours, stirring occasionally to prevent burning. Allow the sauce to thicken and darken as the liquid reduces.

5. Season and Caramelize

When the sauce has mostly evaporated, add tamarind paste and palm sugar. Continue to cook until the beef is tender and coated in a thick, dark sauce.

6. Serve and Enjoy

Your Indonesian beef rendang is ready! Serve it hot with steamed white rice, coconut rice, or flatbread.

Tips for the Best Rendang

Use fatty cuts of beef: Cuts like chuck or brisket become tender and flavorful when slow-cooked.
Don’t rush the process: Authentic rendang requires time for the flavors to develop fully.
Stir often: To prevent the coconut milk from sticking to the bottom of the pan.
Make ahead: Rendang tastes even richer the next day, making it a perfect dish to prepare in advance.

What to Serve with Indonesian Beef Rendang

This dish pairs beautifully with:

Steamed jasmine rice
Coconut rice (nasi lemak style)
Roti or naan bread
Pickled vegetables (acar) for a refreshing contrast

This Indonesian Beef Rendang Recipe is more than just a meal—it’s a culinary journey into Indonesia’s rich cultural heritage.

The long, slow cooking process may take time, but the result is absolutely worth it.

Once you taste the deep, aromatic flavors of this dish, it’s sure to become a favorite in your kitchen.

If you’ve never tried beef rendang before, I encourage you to make it at least once—you’ll quickly understand why it’s considered one of the most flavorful dishes in the world.