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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 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
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
 

  1. Blend the shallots, garlic, chilies, ginger, galangal, coriander, cumin, and turmeric into a smooth paste. Add a splash of water if necessary.
  2. Heat a large pot or wok over medium heat. Sauté the spice paste for about 5 minutes until fragrant.
  3. Add the beef cubes, stirring well to coat them in the spices.
  4. Pour in the coconut milk, then add lemongrass, kaffir lime leaves, and turmeric leaves. Stir thoroughly.
  5. Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 2–3 hours, stirring occasionally to prevent sticking.
  6. 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.
  7. 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.