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Loading...A deeply spiced, slow-cooked Indonesian beef classic from West Sumatra. Tender chunks of beef simmer for hours in coconut milk with chilies, lemongrass, galangal, and turmeric until the sauce reduces into a dark, intensely flavored coating. Traditionally served with steamed jasmine rice, this celebratory dish rewards patience with rich, caramelized complexity.
Prep Time25 mins
Cook Time180 mins
Total Time205 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 45 gFat
- 24 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 7 gSugar
- 42 gProtein
- 580 mgSodium
- 950 mgPotassium
- 75 mgCalcium
- 6.5 mgIron
- 14 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the spice paste
- 8 large shallots, peeled and roughly chopped
- 6 garlic cloves, smashed
- 3 inches fresh ginger, peeled and sliced
- 2 inches fresh galangal, peeled and sliced
- 2 stalks lemongrass, trimmed and sliced
- 8-10 dried red chilies, soaked in hot water for 15 minutes
- 1 tbsp ground coriander
- 1 tsp ground turmeric
For the rendang
- 3 lbs beef chuck, cut into 2-inch cubes
- 2 tbsp vegetable oil
- 2 cans (14 oz each) full-fat coconut milk
- 4 kaffir lime leaves, torn
- 3 salam (Indonesian bay) leaves
- 2 tbsp tamarind paste, dissolved in 2 tbsp warm water
- 1 tbsp palm sugar, grated
- 1/2 cup toasted desiccated coconut (kerisik), optional
Directions
- Combine all spice paste ingredients in a food processor with 3 tablespoons water and blend to a smooth, thick paste, scraping the sides as needed.
- Heat the oil in a heavy Dutch oven over medium heat. Add the paste and fry, stirring constantly, for 8-10 minutes until it darkens, releases oil, and smells deeply aromatic.
- Pat the beef dry and add it to the pot. Stir to coat each piece in the paste and cook for 5 minutes until lightly seared.
- Pour in the coconut milk and add the salam leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring every 20 minutes to prevent sticking.
- Uncover and continue simmering for another 45-60 minutes, stirring more frequently, until the liquid has reduced by about half and thickly coats the beef.
- Stir in the kaffir lime leaves, dissolved tamarind, and palm sugar. Continue cooking for 25-30 minutes, stirring often, until the sauce is very dark mahogany and almost dry, and a spoon leaves a slow-trail when dragged across the bottom.
- If using, stir in the toasted coconut during the last 10 minutes for a nutty, toasted finish.
- Taste and adjust salt. Fish out the salam leaves and serve hot with steamed jasmine rice, cucumber slices, and sambal on the side.
Cook’s Notes
- Use beef chuck or shank for the best marbling and texture after long cooking; lean cuts will turn dry.
- Adjust the chilies to taste: 8 for medium heat, 12-plus for a fiery rendang.
- Rendang tastes even better the next day after the spices fully meld, and it keeps refrigerated for up to 3 days.
- Toast desiccated coconut in a dry skillet over medium-low heat until deep brown to make authentic kerisik.
- For a deeper color, add 1 tablespoon of kecap manis during the final 20 minutes of cooking.
