How to Make the Perfect Beef Rendang
Indonesian · Hard · 200 min · 6 servings
Beef rendang is a rich and intensely flavored slow-cooked dry curry originating from the Minangkabau people of West Sumatra. The beef is simmered for hours in coconut milk and a complex spice paste until the liquid evaporates and the meat is coated in a dark, caramelized crust.
Why this recipe works
This Beef Rendang recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 200 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 560 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 kilogram beef chuck, cut into large chunks
- 400 milliliters coconut milk, full fat
- 4 whole dried red chilies, soaked and drained
- 2 stalks lemongrass, bruised
- 1 teaspoon ground turmeric
- 3 tablespoons desiccated coconut, toasted
Step by step instructions
Step 1: Blend the Spice Paste
Blend soaked dried red chilies, ground turmeric, and 3 tablespoons of water into a smooth paste using a blender or food processor. This forms the foundational rempah spice paste that will define the flavor of the rendang.
Step 2: Brown and Simmer
In a large heavy-bottomed pot over medium heat, combine the beef chunks, blended spice paste, bruised lemongrass, and coconut milk. Stir everything together and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally.
Step 3: Slow Cook to Dry
Continue simmering on low heat for 2 to 2.5 hours, stirring more frequently as the liquid reduces. The coconut milk will gradually turn into oil and then the rendang paste will begin to fry the beef, coating it in a dark and intensely flavored crust.
Step 4: Add Coconut and Finish
Stir in the toasted desiccated coconut in the final 15 minutes of cooking. Continue to stir constantly to prevent burning as the rendang becomes very dry and dark. Remove lemongrass stalks before serving with steamed white rice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef chuck → lamb shoulder or jackfruit for a vegetarian alternative
- dried red chilies → 2 tablespoons of red chili paste or sambal oelek
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rushing the cooking time by using high heat which toughens the meat instead of making it fall-apart tender
- Not stirring frequently enough during the final stage of drying which causes the rendang to burn on the bottom of the pot
Nutrition facts
Per serving: 560 calories, 42g protein, 12g carbs, 38g fat, 4g fiber.
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