Indonesian Coconut Beef Rendang

Name: Indonesian Coconut Beef Rendang
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 6 servings
Ingredients: 1.2 kg Beef chuck or short ribs, cut into large cubes; 800 ml Full-fat coconut milk; 400 ml Coconut cream; 200 g Shallots, roughly chopped; 30 g Garlic cloves; 25 g Fresh ginger, peeled and sliced; 25 g Fresh galangal, peeled and sliced; 2 stalks Lemongrass, white part, sliced (for spice paste); 50 g Dried red chilies, soaked and deseeded (adjust to taste); 20 g Candlenuts (or macadamia nuts); 5 g Ground turmeric; 10 g Ground coriander; 5 g Ground cumin; 5 g White pepper; 1 stalk Lemongrass, bruised (for cooking); 4 leaves Kaffir lime leaves; 1 leaf Turmeric leaf (optional); 15 g Tamarind paste, mixed with a little water; 20 g Palm sugar (or brown sugar); 10 g Salt, to taste; 45 ml Vegetable oil

Difficulty

medium

Time

4h 45m

Price Category

average

Calories

High

Rendang is a rich and spicy Indonesian beef stew, slow-cooked with coconut milk and aromatic spices until the liquid evaporates, leaving the meat incredibly tender. Originating from the Minangkabau people of West Sumatra, this unique dish is renowned worldwide for its intense flavors and creamy texture. It's a perfect choice if you're craving something truly special and delicious that will surely tantalize your taste buds. Although it takes time to prepare, the result is worth every minute.

Steps

Prepare Spice Paste

Peel and roughly chop the shallots, garlic, ginger, galangal, and the white part of the lemongrass. Soak dried chilies in hot water for 15 minutes, then deseed. Place all spice paste ingredients (shallots, garlic, ginger, galangal, lemongrass, chilies, candlenuts, ground turmeric, coriander, cumin, white pepper) into a food processor or mortar and pestle, and blend until a smooth paste forms, adding a little oil if needed.

Sear Beef

In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of vegetable oil over medium heat. Add the beef cubes and sear on all sides until nicely browned. Remove the beef from the pot and set aside.

Cook Spice Paste

In the same pot, add a little more oil if necessary. Add the prepared spice paste, bruised lemongrass, kaffir lime leaves, and turmeric leaf (if using). Sauté the paste over medium heat for 10-15 minutes, stirring constantly, until fragrant, darker in color, and the oil separates.

Simmer Rendang

Return the seared beef to the pot. Pour in the coconut milk and coconut cream. Add the tamarind paste, palm sugar, and salt. Stir well to combine. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer slowly for 2-3 hours, or until the beef is very tender. Stir occasionally to prevent sticking.

Reduce and Dry

Once the beef is tender, remove the lid and continue cooking over medium-low heat, stirring frequently. The liquid will gradually evaporate, and the Rendang will thicken. Continue cooking for another 30-60 minutes until the sauce turns dark brown and the oil separates, and the beef is almost dry-fried in the spiced coconut sauce. This process gives Rendang its characteristic rich texture. Taste and adjust seasonings as needed.

Serve

Serve hot with steamed rice or sticky rice. Garnish with fresh coriander or sliced chilies if desired.

	Per 100g	Per Serving 250g
Calories	350-450 kcal	875-1125 kcal
Protein	20-25g	50-62.5g
Fat	25-35g	62.5-87.5g
Carbohydrate	10-15g	25-37.5g
Fiber	2-4g	5-10g
Sugar	3-6g	7.5-15g

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beef

slow-cooked

everyday

main course

tender

Indonesian

all seasons

Hot

Indonesian Coconut Beef Rendang

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Spice Paste

Sear Beef

Cook Spice Paste

Simmer Rendang

Reduce and Dry

Serve

Extra Tips

► Use fresh ingredients for the spice paste; this is key to the true depth of flavor in Rendang.

► Do not rush the cooking process; slow simmering and the evaporation of liquid are crucial for tender meat and rich flavor.

► Taste as you go and adjust salt, sugar, or chili levels to your preference.

Nutrition