Beef rendang
Beef rendang is a slow-cooked Indonesian curry featuring tender chunks of beef simmered in coconut milk, aromatic spices, and curry paste. This rich dish is known for its bold and complex flavors, perfect for a hearty meal.
Cook time 17 min
Prep time 15 min
Ingredients:
1 tbsp peanut oil1 lb beef
1 onion
1 cup coconut meat
2 tbsp curry paste
2 cups coconut milk
1 cup beef broth
2 tbsp fish sauce
1 tbsp lime juice
Beef rendang is a rich and flavorful dish that hails from Indonesia. Known for its deeply aromatic spices and tender chunks of beef, this slow-cooked curry is perfect for those who enjoy bold and complex flavors. The combination of coconut milk, curry paste, and traditional seasonings makes it a beloved dish in Indonesian cuisine.
Instructions:
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of peanut oil over medium-high heat until shimmering.
Add the beef chunks to the pot. Brown the beef on all sides, ensuring it gets a nice sear. This should take about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the finely chopped onion. Sauté until the onion is soft and translucent, about 5 minutes.
Stir in the 2 tablespoons of curry paste, cooking for 2 minutes to release the flavors.
Add the grated or finely chopped coconut meat to the pot and stir well to combine with the curry paste and onions.
Pour in 2 cups of coconut milk and 1 cup of beef broth. Stir well to combine all ingredients.
Return the browned beef to the pot, ensuring it is submerged in the liquid.
Stir in 2 tablespoons of fish sauce and 1 tablespoon of lime juice.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking and burning.
Taste the rendang and adjust seasoning if necessary. You may add a bit more fish sauce or lime juice according to your taste preference.
Serve the beef rendang hot, traditionally with steamed rice or your favorite side dish.
Beef rendang is a labor of love, requiring patience and attention to detail, but the end result is a dish bursting with rich flavors and tender beef. By following these tips and allowing the ingredients to meld together slowly, you'll create an authentic and delicious rendang that will impress your family and friends. Enjoy the harmonious blend of spices and the comforting depth of this classic Indonesian dish.
Beef rendang FAQ:
The beef is done when it is tender and can be easily shredded with a fork. This typically takes about 2 hours of simmering in the rendang sauce. You can also check for doneness by cutting a piece in half to see if it's uniformly cooked and tender.
Yes, you can substitute beef with other meats such as lamb, chicken, or even firm tofu for a vegetarian version. Adjust the cooking time accordingly, as different meats will have different tenderizing times.
Leftover beef rendang can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Thaw it in the refrigerator before reheating to maintain flavor and texture.
If you do not have coconut meat, you can omit it or use unsweetened shredded coconut as a substitute. While coconut meat adds texture, the dish will still be flavorful without it.
A large, heavy-bottomed pot or a Dutch oven is best for cooking beef rendang. It should be big enough to hold all the ingredients comfortably, allowing for even cooking and simmering.
Tips:
- Choose a well-marbled cut of beef, such as chuck roast, for tender and flavorful results.
- Cook the beef low and slow to allow the flavors to develop fully and the meat to become tender.
- Use fresh coconut milk and meat for the best flavor, but canned versions can be a good substitute.
- Taste as you go and adjust the seasoning, particularly with fish sauce and lime juice, to achieve a balance of salty, savory, and tangy flavors.
- Serve the rendang with steamed rice or traditional Indonesian accompaniments like nasi lemak or roti.
Nutrition per serving
4 ServingsCalories 790kcal
Protein 40g
Carbohydrates 16g
Fiber 7g
Sugar 9g
Fat 66g
More recipes
Chermoula butterflied shrimps with aioli
Grilled chermoula butterflied shrimps served with aioli.
03 Jan 2026Lemon garlic shrimp with zucchini noodles
A light and healthy lemon garlic shrimp served with zucchini noodles.
03 Jan 2026Chicken schnitzel with roasted vegetables
Crispy chicken schnitzel with roasted winter vegetables.
07 Feb 2026Balsamic tilapia with lemon and garlic
Quick and flavorful balsamic tilapia with lemon and garlic.
22 Nov 2025Garlic-herb roasted salmon with brussels sprouts and white wine
Roasted salmon with garlic, Brussels sprouts, and white wine.
11 Feb 2026Soy chicken with pickled ginger soba noodles
Quick and tasty soy chicken served with pickled ginger noodles.
06 Dec 2025