Beef Rendang

5 from 1 vote

Slow-cooked to perfection, beef rendang is the ultimate Indonesian comfort food. Bold spices, creamy coconut, and melt-in-your-mouth meat, this is rendang at its best.

Prep Time10

Cook Time2

Total Time2 10

Course: Dinner, Lunch, Main Course

Cuisine: Indonesian

Diet: Gluten Free, Halal

Servings: pieces

Calories: 129kcal

Author: Claudia

Equipment

1 pot

Ingredients

1 kg beef shank
8 pcs garlic
16 pcs shallots
6 pcs red chilis
1 pcs cinnamon stick
2 pcs cloves
2 cm ginger
1 pcs star anise
1 tsp cumin
1 tsp nutmeg
10 pcs cardamom
5 pcs candlenuts
3 pcs bay leaves
3 pcs lime leaves
2 pcs lemongrass
1 pcs galangal
600 ml coconut milk
3 tsp salt
2 tsp sugar
1 tsp mushroom powder
1 tsp pepper

Instructions

Add red shallots, garlic, chilis, ginger, cumin, nutmeg, and candlenuts to a food processor (Image 1) and blend until smooth (Image 2). Heat a little oil in a wok over medium heat (Image 3), then sauté the paste (Image 4) until fragrant and glossy, 5–8 minutes.
Add lemongrass, bay leaves, kaffir lime leaves, galangal, cardamom, star anise, and the cinnamon stick (Image 5). Stir-fry until aromatic and slightly deeper in color, 2–3 minutes (Image 6). Mind the splatters. Add beef slices (Image 7) and toss until every piece is well-coated and no longer looks raw on the outside, 3–5 minutes (Image 8).
Pour in half of the coconut milk (Images 9, 10) and stir gently for about 10 minutes until it begins to simmer. Add the remaining coconut milk (Image 11), followed by the seasonings (Image 12). Stir well so the flavors blend together, then let it slowly come to a boil.
Once it reaches a boil, reduce the heat to low (Image 13). Let it simmer gently for about 1 hour, stirring occasionally, until the oil from the coconut milk starts to separate (Images 14, 15). For a drier, more caramelized rendang, continue cooking for another 30–60 minutes (Image 16). Taste-test the beef to check tenderness, and once it melts in your mouth, your beef rendang is ready to serve.

Notes

Use the right cut of beef – Choose beef with some marbling (like chuck or brisket). The fat keeps the meat juicy and flavorful during long cooking.

Cook low and slow – Rendang is not a “quick dinner.” Gentle heat allows the coconut milk and spices to reduce gradually, creating depth and richness.

Don’t rush the pecah minyak – Wait until the oil separates from the coconut milk; that’s when you know the flavors have bloomed and the rendang is truly authentic.

Stir occasionally, not constantly – Give it time to simmer undisturbed, but stir now and then to prevent sticking at the bottom.

Adjust the spice level – Big red chilis give gorgeous color without too much heat. For more fire, toss in some chili padi (bird’s eye chilis).

Make it ahead – Rendang tastes even better the next day as the flavors deepen. It’s the kind of dish that rewards patience twice!

For a drier style – Extend the cooking for an extra 30–60 minutes until the sauce darkens and clings tightly to the beef.

Batch-friendly – Double the recipe if you can. It freezes beautifully and reheats without losing flavor.

Nutrition