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Beef Rendang

Beef Rendang

Julia
This Beef Rendang recipe is a rich, slow-cooked coconut beef curry packed with deep, bold spices. Simmered until tender and intensely flavorful, this traditional-style rendang is perfect for weekend cooking, special dinners, and leftovers that taste even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients
  

  • 2 lb beef chuck or stew meat cut into large chunks
  • 3 tbsp neutral oil vegetable or canola
  • 1 large onion or 4 shallots roughly chopped
  • 5 cloves garlic peeled
  • 2- inch piece fresh ginger peeled and sliced
  • 2 cups full-fat coconut milk
  • 1 stalk lemongrass bruised
  • 1½ tsp ground coriander
  • 1 tsp ground cumin
  • ¾ tsp turmeric powder
  • 1 –2 tbsp chili paste or chili powder to taste
  • 1½ tsp salt adjust to taste
  • 1 tbsp brown sugar or palm sugar
  • ½ –1 cup water only if needed during cooking

Instructions
 

  • Make spice paste: Blend or finely chop onion, garlic, and ginger into a rough paste.
  • Cook paste: Heat oil in a heavy-bottom pot over medium heat. Add spice paste and cook 5–7 minutes, stirring often, until fragrant and slightly darkened.
  • Bloom spices: Stir in coriander, cumin, turmeric, chili paste, salt, and sugar. Cook 1 minute.
  • Add beef: Add beef and stir well to coat with the spice mixture.
  • Simmer: Pour in coconut milk and add lemongrass. Bring to a gentle simmer.
  • Slow cook: Reduce heat to low and cook uncovered for 1½–2 hours, stirring occasionally, until liquid reduces and the sauce thickens and darkens.
  • Finish: Remove lemongrass. Rest 5–10 minutes before serving.

Notes

  • Stir more frequently toward the end as the sauce thickens to prevent burning.
  • Rendang naturally darkens as coconut milk reduces and releases oil—this is key to flavor.
  • The dish should be thick and rich, not soupy.