Beef Rendang
This slow-cooked Indonesian-style beef rendang is rich, fragrant, and deeply savory, with tender beef simmered in coconut milk, chiles, lemongrass, galangal, and warm spices. It takes time, but most of the cooking is a a
Total
210 min
Servings
6 servings
Level
Medium
Beef rendang is a slow-cooked coconut beef dish with roots in West Sumatra, Indonesia. It is made by simmering beef with a spice paste and coconut milk until the sauce reduces, the meat turns tender, and the flavor becomes deep and concentrated.
This version is written for a home kitchen with a few flexible ingredient options. Fresh lemongrass, ginger, and chiles bring the brightest flavor, while galangal and makrut lime leaves add the classic citrusy, piney notes if you can find them.
Rendang is not a quick curry. It needs gentle heat and patience. The reward is a glossy, aromatic beef dish that is wonderful with steamed rice, cucumber slices, and a simple green vegetable.
01What you'll need
Ingredients
20 items · 6 servings
- 2 pounds beef chuck, brisket, or boneless short rib, cut into 1 1/2-inch pieces
- 1 teaspoon fine sea salt, plus more to taste
- 2 tablespoons neutral oil, such as canola or sunflower oil
- 1 large yellow onion or 6 shallots, roughly chopped
- 5 garlic cloves, roughly chopped
- 1 1/2-inch piece fresh ginger, peeled and sliced
- 1 1/2-inch piece fresh galangal, peeled and sliced, or use extra ginger if unavailable
- 3 to 6 red chiles, seeded for less heat, roughly chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 stalks lemongrass, tough outer layers removed, tender centers finely chopped
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup unsweetened coconut cream or thick coconut milk
- 3 makrut lime leaves, torn, or 2 wide strips lime zest
- 1 turmeric leaf, tied in a knot, optional
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar or light brown sugar, plus more to taste and aroma fades as it cooks. Use 1 tablespoon per 1 1/2
02How to make it
Step-by-step
1. Season the beef
Pat the beef dry with paper towels, then toss it with 1 teaspoon salt. Let it sit while you make the spice paste. Dry beef browns and simmers more evenly.
2. Make the spice paste
Put the onion or shallots, garlic, ginger, galangal, chiles, coriander, cumin, turmeric, cinnamon, cloves, and chopped lemongrass in a food processor. Blend to a thick paste, scraping down the sides as needed. If the mixture will not move, add 1 to 2 tablespoons water.
3. Cook the paste
Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the spice paste and cook for 8 to 10 minutes, stirring often, until it smells fragrant and the raw onion smell softens. Lower the heat if it starts to stick or darken too quickly.
4. Add the beef and coconut
Add the beef and stir to coat it in the paste. Pour in the coconut milk and coconut cream. Add the makrut lime leaves, turmeric leaf if using, tamarind paste, palm sugar, and toasted coconut if using. Stir well, scraping the bottom of the pot.
5. Simmer gently
Bring the mixture just to a simmer, then reduce the heat to low. Cook uncovered for about 2 hours, stirring every 15 to 20 minutes, until the beef is tender and the liquid has reduced by more than half. A simmer means small bubbles, not a hard boil.
6. Reduce until thick
Continue cooking for 30 to 60 minutes more, stirring more often as the sauce thickens. The rendang is ready when the coconut oil begins to separate, the sauce is dark and thick, and it clings to the beef rather than pooling like soup.
7. Adjust the seasoning
Taste carefully. Add a pinch more salt, sugar, or tamarind as needed. Salt lifts the savory flavor, sugar rounds the spices, and tamarind adds a gentle sour note.
8. Rest and serve
Turn off the heat and let the rendang rest for 10 minutes. Remove the lime leaves and turmeric leaf if you like. Serve warm with steamed jasmine rice, cucumber slices, and sautéed greens.
03From our kitchen
Cook's tips
- Make-ahead: Beef rendang is excellent made a day ahead. Cool it, refrigerate it, then reheat gently on the stove with a splash of water if it looks too dry.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat until steaming hot all the way through.
- Freezing: Rendang freezes well for up to 3 months. Freeze in meal-size portions, thaw overnight in the refrigerator, and reheat slowly so the beef stays tender.
- Beef swap: Chuck is a good choice because it has enough connective tissue to become tender during long cooking. Avoid very lean steak cuts, which can turn dry.
- Chile control: Use fewer chiles and remove the seeds for a milder dish. For more heat, add sliced fresh chiles near the end or serve sambal on the side.
- Ingredient swaps: If you cannot find galangal, use more ginger. If you cannot find makrut lime leaves, use wide strips of lime zest and remove them before serving. The flavor will be different, but still good cares enough to work for a weeknight pantry version.
Cook's note
Rendang thickens slowly, then quickly near the end. Once the sauce looks pasty and glossy, stay close and stir often so the coconut solids do not catch on the bottom of the pot.
04Frequently asked
Questions & answers
Is beef rendang supposed to be dry or saucy?
Traditional rendang is usually thick and fairly dry compared with a curry. The sauce should reduce until it coats the beef. If you prefer it looser, stop cooking earlier or stir in a little water or coconut milk before serving.
Can I make beef rendang in a slow cooker?
Yes, but start the spice paste on the stove first for better flavor. Cook the paste in oil, add the beef and coconut mixture, then transfer to a slow cooker. Cook on low for 6 to 8 hours. To finish, reduce the sauce uncovered in a pot on the stove until thick.
Why is my beef still tough?
It likely needs more time. Chuck and brisket become tender when their connective tissue breaks down during slow cooking. Keep the heat low, add a splash of water if the pot is dry, and cook until a piece of beef can be pulled apart with a fork.
Can I use light coconut milk?
Full-fat coconut milk is better for rendang because it reduces into a rich, thick sauce. Light coconut milk can taste thin and may not separate into a glossy finish. If you use it, expect a lighter dish.
What should I serve with beef rendang?
Steamed rice is the classic choice because it balances the rich sauce. Cucumber slices, pickled vegetables, sautéed greens, or a simple cabbage salad also work well.
05Keep cooking
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