Beef Rendang is a slow-cooked, rich, and flavorful Indonesian dish made with tender beef simmered in coconut milk and fragrant spices. The slow cooking process allows the meat to absorb all the deep, aromatic flavors, making it soft and delicious. This dish is known for its thick, caramelized sauce, which coats the beef beautifully.
It’s mildly spicy, slightly sweet, and packed with warm spices like lemongrass, turmeric, and ginger. Rendang is perfect for special occasions or a comforting homemade meal. It pairs wonderfully with steamed rice, roti, or pickled vegetables for a balanced and satisfying dish.
Why This Recipe Works
This recipe works because it uses slow cooking to create incredibly tender beef packed with bold flavors. The combination of coconut milk and spices develops into a thick, rich sauce that coats every piece of meat. Cooking the dish slowly allows all the ingredients to blend perfectly, giving it the signature deep and complex taste that makes Rendang special. The caramelization of the coconut milk at the end enhances the dish’s texture and flavor.
Another reason this recipe is great is its versatility. You can make it with different proteins like chicken or lamb, adjust the spice level, or let it cook longer for a drier version. It also tastes even better the next day as the flavors continue to deepen. Whether served for a family dinner or a special gathering, Beef Rendang is a dish that always impresses with its rich taste and comforting warmth.
Ingredients
Beef (Chuck or Brisket, Cut into Chunks) – Becomes tender and absorbs the rich spices. Substitute: Lamb or chicken for a different take.
Coconut Milk – Adds creaminess and balances the heat of the spices. Substitute: Coconut cream for a richer texture.
Lemongrass (Crushed and Chopped) – Gives a fresh, citrusy aroma. Substitute: Lemon zest for a mild alternative.
Galangal (or Ginger, Grated) – Adds warmth and depth to the sauce. Substitute: Fresh ginger if galangal is unavailable.
Dried Chilies (or Fresh Red Chilies, Blended) – Provides heat and smoky flavor. Substitute: Red chili flakes for a milder version.
Tips
- Use tough cuts of beef like chuck or brisket, as they become tender when slow-cooked.
- Stir occasionally to prevent the coconut milk from sticking to the pot.
- Cook on low heat for several hours to allow the flavors to deepen.
- Let the rendang simmer until most of the liquid evaporates for an authentic dry-style version.
- Store leftovers in the fridge—it tastes even better the next day!
How to Serve
Beef Rendang is a rich, slow-cooked Indonesian dish with tender beef in a fragrant, spicy, and slightly sweet coconut sauce. The long cooking time allows the flavors to develop deeply, making it one of the most flavorful beef dishes. It pairs well with rice, as the mild grains balance the intense, aromatic spices.
- With Steamed Rice: The best way to enjoy rendang is with warm, fluffy white rice.
- With Roti or Flatbread: Serve with roti for a delicious way to scoop up the thick sauce.
- With Pickled Vegetables: The acidity of pickled cucumbers or carrots balances the richness of the dish.
Similar Recipes
Beef Stroganoff without Sour Cream
Beef Rendang
Ingredients
- 2 lbs beef chuck or brisket cut into chunks
- 1 can 14 oz coconut milk
- 2 stalks lemongrass crushed
- 1- inch galangal or ginger grated
- 5 dried red chilies soaked and blended
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 kaffir lime leaves optional
- 2 tablespoons oil for frying
Instructions
- Prepare the Spice Paste: Blend the chilies, onion, garlic, and ginger into a smooth paste.
- Sauté the Aromatics: Heat oil in a large pot over medium heat. Add the spice paste, lemongrass, turmeric, and coriander. Cook for 3-5 minutes until fragrant.
- Brown the Beef: Add beef chunks and stir to coat with the spices. Cook for about 5 minutes until slightly browned.
- Add Coconut Milk & Simmer: Pour in the coconut milk, add salt and pepper, and stir well. Reduce heat to low and let simmer for 2-3 hours, stirring occasionally.
- Reduce the Sauce: Let the sauce thicken and coat the beef as it cooks. If a dry-style rendang is preferred, continue cooking until most of the liquid evaporates.
- Serve & Enjoy: Garnish with kaffir lime leaves and serve with rice or bread.
Nutrition
Notes
• Stir occasionally to prevent the coconut milk from sticking to the pot.
• Cook on low heat for several hours to allow the flavors to deepen.
• Let the rendang simmer until most of the liquid evaporates for an authentic dry-style version.
• Store leftovers in the fridge—it tastes even better the next day!
Perfect recipe.