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Beef Rendang

Indonesian · Dinner · Medium

Beef Rendang

Total
3 hr 40 min
Prep
30 min
Serves
6
Calories
540
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Beef slowly absorbs coconut milk, chile and aromatic spices until the sauce becomes a dark, fragrant coating with toasted coconut woven through it.

Patience gives Beef Rendang its concentrated flavor: the coconut liquid reduces gradually, then the spice paste clings to the tender beef. Toasted coconut adds depth and helps turn a wet simmer into a thick, textured coating.

Use chuck and keep the heat low as the sauce reduces. Stir more often near the end, scraping the bottom gently so the coconut browns without burning.

SpicyRichMake AheadComfort FoodGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Toast shredded coconut in a dry skillet over medium-low heat for , stirring until evenly golden. Grind or pound to a coarse paste. Blend shallots, garlic, ginger, galangal, red chiles and lemongrass with 1/4 cup water into a smooth spice paste.

  2. Heat vegetable oil in a heavy pot over medium heat. Fry the spice paste, cinnamon stick, cloves, star anise and cardamom pods for , stirring until fragrant and the paste darkens slightly.

  3. Add beef chuck and stir for to coat. Pour in coconut milk and remaining water, then add tamarind paste, makrut lime leaves, palm sugar, toasted coconut and salt. Bring to a gentle simmer.

  4. Cook partly covered over low heat for , stirring occasionally, until the beef begins to soften. Uncover and cook for more, stirring frequently, until the beef pulls apart and the sauce forms a dark, thick coating; the meat will be well above 145°F.

  5. Remove cinnamon, cloves, star anise and cardamom pods. Rest off the heat for , then spoon the beef and its concentrated sauce into a serving bowl.

Forkue tips

  • If the sauce dries before the beef softens, add a little water and continue gently; tenderness comes before the final reduction.

Storing and reheating

Refrigerate for up to 4 days or freeze for 3 months. Reheat over low heat with a spoonful of water, stirring until the thick sauce loosens and coats the beef again.

Kitchen gear

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Nutrition per serving, estimated

540Calories
32gProtein
15gCarbs
39gFat

Beef Rendang: FAQ

Can I replace galangal with ginger?

Extra ginger is a workable substitute, though it lacks the piney, citrus-like character of galangal. Use the same measured amount.

Why is my rendang still soupy?

It needs more uncovered reduction after the meat softens. Keep the heat gentle and stir often as the coconut sauce begins to cling.

How do I store and reheat Beef Rendang?

Refrigerate for up to 4 days or freeze for 3 months. Reheat over low heat with a spoonful of water, stirring until the thick sauce loosens and coats the beef again.

How long does Beef Rendang take?

About 3 hr 40 min in total: 30 min prep and 3 hr 10 min cooking.

What do I need to make Beef Rendang?

The key ingredients are beef chuck, shallots, garlic, ginger, galangal and red chiles, plus pantry basics.

Any tips for Beef Rendang?

If the sauce dries before the beef softens, add a little water and continue gently; tenderness comes before the final reduction.

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