Beef Rendang
Rendang comes from the Minangkabau people of West Sumatra and is one of Indonesia's best-loved dishes. Beef simmers in coconut milk and a fresh spice paste until the liquid cooks away and the meat fries gently in the coconut oil left behind, turning deep brown and intensely flavoured. It takes a few hours, but most of that is hands-off simmering, and it tastes even better the next day.
By Mei Lin Tan
Published
- Prep Time
- 30 mins
- Cook Time
- 3 hrs 30 mins
- Total Time
- 4 hrs
- Servings
- 6 servings
How do you make Beef Rendang?
Blend shallots, garlic, ginger, galangal, turmeric, lemongrass and dried chillies into a paste and fry it for 10 minutes. Add 1 kg cubed beef chuck, lime leaves, whole spices, 800 ml coconut milk and tamarind. Simmer uncovered for about 2 1/2 hours, stir in toasted coconut, then cook 30-45 minutes more, stirring often, until the beef is fork-tender and the sauce is dark and nearly dry.
- Total time
- 4 hrs
- Calories
- 770 per serving
- Protein
- 36 g
- Yield
- 6 servings
- Difficulty
- Medium
- Method
- Braising
Ingredients
Spice paste
Rendang
Toasted coconut (kerisik)
Equipment
Blender or food processor · Large heavy-bottomed pot, Dutch oven or wok · Small skillet · Spice grinder or mortar and pestle
Quick Directions
Toast the coconut
Toast the coconut until deep golden, then grind it to a paste.
Blend the spice paste
Blend the chillies, aromatics and lemongrass into a smooth paste.
Fry the paste
Fry the paste with the whole spices for 8-10 minutes until fragrant and darker.
Add the beef
Stir in the beef, lemongrass and lime leaves to coat.
Simmer in coconut milk
Add coconut milk, tamarind, sugar and salt, and simmer uncovered for about 2 1/2 hours.
Cook it down
Stir in the kerisik and cook, stirring often, until dark, nearly dry and fork-tender.
Serve
Remove the whole spices, season and serve with rice.
Step-by-Step Instructions
Follow these detailed steps to make the perfect beef rendang.
Toast the coconut
Toast the desiccated coconut in a dry skillet over medium-low heat for 5-7 minutes, stirring constantly, until it is evenly deep golden brown. Tip it onto a plate to cool, then grind it in a spice grinder or pound it in a mortar until it clumps into a dark, oily paste. This is kerisik. Set it aside.
Blend the spice paste
Put the drained chillies, shallots, garlic, ginger, galangal, turmeric and sliced lemongrass in a blender with 1 tbsp of the oil and 2-3 tbsp water. Blend to a smooth paste, scraping down the sides as needed.
Fry the paste
Heat the remaining 2 tbsp oil in a large heavy-bottomed pot or wok over medium heat. Add the spice paste, cinnamon stick, star anise, cloves and cardamom. Fry for 8-10 minutes, stirring often, until the paste darkens, smells sweet rather than raw and the oil starts to separate around the edges.
Add the beef
Add the beef, the knotted lemongrass and the lime leaves. Stir for 3-5 minutes so every piece of beef is coated in the paste.
Simmer in coconut milk
Pour in the coconut milk and add the tamarind paste, sugar and salt. Bring to a boil, then turn the heat to low and simmer uncovered for about 2 1/2 hours, stirring every 15-20 minutes, until the sauce has reduced by about two-thirds and oil is pooling on the surface.
Cook it down
Stir in the toasted coconut paste. Keep cooking on low for 30-45 minutes, stirring every few minutes as the sauce thickens so it does not catch on the bottom. The rendang is ready when the sauce is dark brown, clings to the beef and is nearly dry, and a piece of beef breaks apart easily with a fork. If the beef is still firm before the sauce dries out, add 125 ml water and keep cooking.
Serve
Remove the lemongrass knot, cinnamon stick and star anise. Taste and add a pinch more salt if needed, then serve with steamed rice.
Recipe Tips
- Use a heavy pot and stir more often as the sauce thickens. In the last 30 minutes the coconut can scorch quickly, so stay close.
- Choose a well-marbled cut with connective tissue such as chuck, brisket or shin. Lean steak cuts turn dry and stringy over a long simmer.
- Galangal and makrut lime leaves are often sold frozen at Asian grocers and keep for months in the freezer. Ginger and lime zest are the closest supermarket swaps.
- Dried chillies vary a lot in heat. Shake out the seeds before soaking them if you want a milder rendang.
- Make it a day ahead if you can. The spices mellow and the flavour deepens overnight.
Variations
- For a saucier rendang (closer to the Sumatran kalio), stop cooking after the toasted coconut has simmered for 10 minutes, while plenty of sauce remains.
- Chicken rendang: use 1.2 kg bone-in chicken thighs and drumsticks, simmer for about 40 minutes before adding the toasted coconut, and cook until the chicken reaches 74°C (165°F).
- Slow cooker: fry the paste and beef as above, transfer to a slow cooker with the coconut milk and cook on LOW for 7-8 hours, then return to a pot with the toasted coconut and cook down for 30 minutes.
- Swap the beef for boneless lamb shoulder, cooking it the same way.
Nutrition (per serving)
| Calories | 770 |
|---|---|
| Protein | 36 g |
| Carbs | 18 g |
| Fat | 64 g |
| Saturated fat | 40 g |
| Fibre | 3 g |
| Sugar | 6 g |
| Sodium | 680 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container for up to 4 days. The flavour improves after the first day.
- Freezer
- Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a pan over low heat with a splash of water, stirring, until steaming hot all the way through.
Beef Rendang FAQs
What is beef rendang?
Beef rendang is a slow-cooked dish from the Minangkabau region of West Sumatra in Indonesia. Beef is simmered in coconut milk with a paste of chillies, shallots, garlic, ginger, galangal and lemongrass until the liquid evaporates and the meat is dark, tender and coated in a thick, almost dry spice mixture.
Is rendang a curry?
It is often called a dry curry, but rendang is cooked much longer than a typical curry, until nearly all the coconut milk has reduced. The result is a rich coating that clings to the meat rather than a pourable sauce.
What can I use instead of galangal and makrut lime leaves?
Use the same amount of fresh ginger in place of galangal and the finely grated zest of 1 lime in place of 6 lime leaves. The rendang will taste a little less floral and citrusy, but still very good. Both ingredients are often sold frozen at Asian grocers.
What is kerisik and can I leave it out?
Kerisik is unsweetened coconut toasted until deep golden and ground into an oily paste. It thickens rendang and gives it a nutty, toasty flavour. You can leave it out, but the sauce will be thinner and less rich. Do not use sweetened coconut flakes, which burn and make the dish too sweet.
What is the best cut of beef for rendang?
Beef chuck is the easiest to find and turns tender after about 3 hours. Brisket and shin also work well. Avoid lean cuts such as sirloin, which dry out during the long simmer.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
