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Beef rendang served on a plate
Rich and flavorful Indonesian Beef Rendang

Beef Rendang (Indonesian Dry Curry)

Author: Flavelo
Recipes Main Courses
Rendang is not just a curry; it is a lesson in patience. This Sumatran specialty is technically a "dry curry": the beef is braised in spiced coconut milk until the liquid completely evaporates. That's when the magic happens: the meat begins to fry in the oil that separates from the coconut milk, caramelizing the thick spice paste onto the beef. The result is dark, intensely flavorful, tender meat that explodes with complex aromatics.
🕒 Prep Time 45 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 45 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Large wok or heavy-bottomed Dutch oven (non-stick is helpful)
  • Blender or food processor (for the spice paste)
  • Wooden spoon

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Cut the beef into 2-inch cubes. Keep some sinew, as it turns gelatinous and delicious during the long cook.

Tip: Cut larger chunks than you would for a standard stew because the meat shrinks significantly.
2 ✓

Make the spice paste (rempah): Blend the shallots, garlic, ginger, galangal, chilies, and water until smooth.

Tip: A smooth paste ensures the sauce becomes thick and creamy rather than gritty.
3 ✓

Bruise the white lower part of the lemongrass stalks with the back of a knife to release their oils. Discard the green tops.

Tip: Smashing the fibrous stalks helps infuse the citrusy flavor into the curry.
4 ✓

Combine the beef, spice paste, coconut milk, lemongrass, turmeric, salt, and sugar in the wok. Stir well while cold.

Tip: No need to sear the beef first! Rendang cooks the meat in the liquid, then sears it at the end.
5 ✓

Simmer over medium heat, stirring frequently, until the liquid thickens considerably (about 1.5 - 2 hours).

Tip: Coconut milk can scorch, so stir often. This phase cooks the beef until tender.
6 ✓

Once the liquid evaporates and the oil separates from the coconut milk, reduce heat to low. Stir constantly and fry the meat in this dark, thick paste for another 30-40 minutes.

Tip: This is the critical 'caramelization' stage. With the water gone, the temperature rises, creating deep, roasted flavors.
7 ✓

The dish is ready when the meat is dark brown and very little sauce remains, just oil clinging to the meat. Serve with steamed rice.

Tip: Rendang tastes even better the next day as the spices mature.

Recipe FAQ

Why cook it so long?
Two reasons: the tough beef cuts need time to break down, and the coconut milk must fully evaporate to allow the 'frying' phase to begin.
Can I substitute Galangal?
Galangal has a piney, citrusy flavor different from ginger. If you can't find it frozen at Asian markets, use extra ginger with a strip of lemon zest, though the taste won't be quite authentic.

Ingredients

  • 2 lbs beef chuck or shank (cubed)
  • 2 cans (13.5 oz) full-fat coconut milk
  • 3 medium shallots (or 1 large red onion)
  • 6 cloves garlic
  • 1 inch fresh ginger
  • 1 inch galangal root (fresh or frozen)
  • 3 stalks lemongrass
  • 4 whole Thai chilies (adjust to taste)
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 1 tbsp palm sugar or brown sugar
  • 1/2 cup water