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Beef Rendang served with rice and fresh coriander
Authentic Indonesian Beef Rendang with slow-cooked beef

Spicy Beef Rendang

Author: Flavelo
Recipes Main Courses
Many mistake it for curry, but Rendang is technically a preservation method. The essence is cooking beef in spiced coconut milk until all water evaporates and the meat starts frying ('caramelizing') in the remaining coconut oil. The result is a dark, intense, almost black meat dish that traditionally keeps for weeks without refrigeration.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Wok or heavy-bottomed pot
  • Food processor

Instructions

1 ✓

Make spice paste: blend onion, garlic, ginger, turmeric, and chili.

Tip: Add a little oil or water to help the blender.
2 ✓

Fry the paste in oil with cinnamon and lemongrass until fragrant and darkening.

Tip: Raw onion flavor must be cooked out at the start.
3 ✓

Add cubed beef, coat well, then pour in coconut milk. Salt and add tamarind.

Tip: Tamarind acidity balances the fatty coconut milk.
4 ✓

Cook uncovered on medium heat. It starts soupy, then thickens.

Tip: Evaporating the water is the goal.
5 ✓

When sauce is very thick and oil separates (approx 2.5-3 hours), lower heat and fry meat in its own oils until dark brown.

Tip: This is the magic moment: coconut curds caramelize onto the meat.

Recipe FAQ

Why cook it so long?
There are two phases: first tenderizing (boiling), then browning (frying). Stop early, and you just have curry.
The bottom burned!
In the last half hour, you must stir constantly as the thick coconut solids burn easily.

Ingredients

  • 2 lbs Beef Stew Meat (Chuck or Shank)
  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 2 whole Onions
  • 4 cloves Garlic
  • 2 tbsp Fresh Ginger
  • 1 tsp Turmeric
  • 1 tsp Chili Peppers (to taste)
  • 1 stick Cinnamon
  • 1 tbsp Tamarind Paste (or lime juice)
  • 2 stalks Lemongrass (bruised)
  • 1 tsp Salt
  • 3 tbsp Oil