Main Course

Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: indonesian
Ingredients: 1,000 g beef chuck cut into 5cm cubes; 1,000 ml coconut milk full fat; 30 g galangal peeled and sliced; 20 g ginger peeled and sliced; 10 g turmeric peeled and sliced; 150 g shallot chopped; 6 clove garlic peeled; 30 g red chili deseeded and chopped; 60 g lemongrass white part only, thinly sliced; 4 pcs candlenut toasted; 1 tbsp coriander seed toasted; 1 tsp cumin seed toasted; 0.5 tsp fennel seed toasted; 2 pcs turmeric leaf tied in a knot; 4 pcs kaffir lime leaf; 1 tbsp tamarind paste; 1 tsp salt; 1 tsp sugar; 2 tbsp cooking oil

This rich and aromatic Indonesian beef rendang features tender beef slow-cooked in a complex paste of spices and coconut milk until the liquids reduce and the meat is coated in a thick, flavorful sauce. It's a deeply savory and satisfying dish, perfect for a special meal.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 6
Difficulty: Hard
Per serving: 911 kcal

Allergen information: may contain nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gbeef chuck, cut into 5cm cubes
1,000 mlcoconut milk, full fat
2 pcsturmeric leaf, tied in a knot
4 pcskaffir lime leaf
1 tbsptamarind paste
1 tspsalt
1 tspsugar
2 tbspcooking oil

spice paste

30 ggalangal, peeled and sliced
20 gginger, peeled and sliced
10 gturmeric, peeled and sliced
150 gshallot, chopped
6 clovegarlic, peeled
30 gred chili, deseeded and chopped
60 glemongrass, white part only, thinly sliced
4 pcscandlenut, toasted
1 tbspcoriander seed, toasted
1 tspcumin seed, toasted
0.5 tspfennel seed, toasted

Equipment

food processor · dutch oven · large pot

The method

Step by step

1
Combine galangal, ginger, turmeric, shallot, garlic, red chili, lemongrass, candlenut, coriander seed, cumin seed, and fennel seed in a food processor with a splash of cooking oil.
About 5 min
Cook’s note: Adding a little oil helps the ingredients blend into a smoother paste.
2
Process until a fine, smooth paste is formed.
About 3 min
Cook’s note: Scrape down the sides of the food processor as needed to ensure even blending.
3
Heat the remaining cooking oil in a large pot or Dutch oven over medium heat.
About 1 min
4
Add the spice paste to the pot and sauté for 8-10 minutes until very fragrant and the oil separates from the paste.
About 10 min
Cook’s note: Sautéing the paste thoroughly is crucial for developing deep flavors.
5
Add the beef chuck to the pot and stir to coat evenly with the spice paste.
About 2 min
6
Pour in the coconut milk, then add the turmeric leaf, kaffir lime leaf, tamarind paste, salt, and sugar.
About 2 min
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
About 1 hr 30 min
Cook’s note: Stirring prevents the coconut milk from scorching at the bottom of the pot.
8
Remove the lid and continue to simmer on low heat for another 1-1.5 hours, stirring more frequently, until most of the liquid has evaporated and the sauce has thickened and coated the beef.
About 1 hr 30 min
Cook’s note: The rendang is ready when the oil separates and the beef is very tender and coated in a dark, rich sauce. This drying process is key to traditional rendang.
9
Remove the turmeric leaf and kaffir lime leaf before serving.
10
Serve hot with steamed rice.

Per serving

Nutrition

39%Score

Calories: 911kcal
Protein: 37.8g
Carbs: 30.9g
Fat: 80.5g
Fibre: 7g
Sugar: 8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover rendang in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.