Indonesian Beef Rendang

This authentic Indonesian beef rendang transforms tender beef chuck into a richly spiced, caramelized masterpiece. Slow-simmered in aromatic spices and coconut milk for hours, this deeply flavorful dish develops a complex, almost dry coating that's absolutely irresistible. Perfect for special occasions or when you want to impress with bold, traditional Indonesian flavors.

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Course: Main Course

Cuisine: Asian

Keyword: Curry

Prep Time: 30

Cook Time: 2 30

Total Time: 3

Servings:

Calories: 420kcal

Equipment

Ingredients

2 lbs 900g beef chuck or short ribs, diced
8 shallots chopped
6 spicy red chillies chopped (adjust to taste)
8 cloves garlic chopped
2 tbsp fresh ginger chopped
2 tbsp fresh galangal chopped
1 tbsp fresh turmeric chopped
1 tbsp black peppercorns crushed
3 cloves
1 cinnamon stick
2 stalks lemongrass bottom half smashed
4 makrut lime leaves or bay leaves as substitute
3 cups thick coconut milk
1 tbsp palm or brown sugar
Salt to taste
Oil for cooking

Instructions

Blend shallots, chillies, garlic, ginger, galangal, turmeric, peppercorns, and cloves into a smooth paste using a food processor or mortar and pestle.
Heat oil in a heavy-bottomed pot over medium heat. Sauté the spice paste with cinnamon stick, lemongrass, and lime leaves until fragrant, about 5-8 minutes.
Add beef cubes to the pot and brown slightly on all sides, stirring to coat with the spice mixture.
Stir in coconut milk, palm sugar, and salt. Bring the mixture to a boil.
Reduce heat to low and simmer uncovered for 2-2.5 hours, stirring frequently, until beef is tender and sauce has reduced to a thick, dark coating.

Notes

Fresh spices make a significant difference - avoid ground substitutes when possible

If you can't find galangal, substitute with additional fresh ginger

Stir more frequently during the last hour to prevent sticking as the sauce thickens

The rendang is ready when the sauce has reduced to a dark, caramelized coating

Can be made 1-2 days ahead - flavors improve with time

Freeze portions for up to 3 months for future meals

Adjust chilli quantity based on your heat preference

Use full-fat coconut milk for the richest flavor and proper reduction

Nutrition