Beef Rendang
Beef slowly braised in coconut milk and spices until the sauce caramelizes and clings to every piece. A truly iconic and deeply flavorful dish.
🧂 Ingredients
- 900 g Beef chuck(Cut into 1.5-inch cubes)
- 800 ml Thick coconut milk(From 2 cans, do not shake before opening)
- 120 g Kerisik(Toasted unsweetened coconut paste. Can be made by toasting shredded coconut until deep golden brown, then grinding to a paste in a food processor.)
- 200 g Shallots(Peeled and roughly chopped (about 8-10 medium shallots))
- 5 cloves Garlic(Peeled)
- 3 cm piece Fresh ginger(Peeled and roughly chopped)
- 3 cm piece Fresh galangal(Peeled and roughly chopped)
- 3 stalks Lemongrass(Trimmed, tough outer layers removed, and roughly chopped)
- 10 Dried red chilies(Soaked in hot water for 15 minutes, drained. Adjust quantity to your spice preference. Remove seeds for less heat.)
- 6 Kaffir lime leaves(Torn to release aroma)
- 2 tsp Tamarind paste(Mixed with 4 tbsp water, strained to get juice)
- 1 tsp Turmeric powder
- to taste Salt
- 3 tbsp Vegetable oil
👨🍳 Instructions
- 1
Prepare the spice paste: In a blender or food processor, combine the chopped shallots, garlic, ginger, galangal, soaked dried chilies, and lemongrass. Add a tablespoon or two of water if needed to help it blend into a smooth paste. Set aside.
⏱️ 10 minutes - 2
Sear the beef: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Sear the beef cubes in batches until browned on all sides. Do not overcrowd the pot. Remove beef and set aside.
⏱️ 10 minutes - 3
Cook the spice paste: Lower the heat to medium (around 175°C / 350°F). Add the prepared spice paste to the pot. Cook, stirring frequently, until fragrant and the oil begins to separate from the paste, about 10-15 minutes. This step is crucial for developing deep flavor.
⏱️ 15 minutes - 4
Add liquids and aromatics: Stir in the turmeric powder and cook for another minute until fragrant. Pour in the thick coconut milk, add the torn kaffir lime leaves, and the strained tamarind juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 minutes - 5
Braise the beef: Return the seared beef to the pot. Season with salt to taste. Bring the mixture back to a gentle simmer. Reduce the heat to low (around 120°C / 250°F), cover the pot, and let it braise for at least 2 to 2.5 hours, stirring occasionally, until the beef is tender.
⏱️ 2.5 hours - 6
Caramelize the rendang: Once the beef is tender, remove the lid. Increase the heat to medium-low (around 150°C / 300°F). Continue to cook, stirring very frequently, as the sauce reduces and thickens. The liquid will evaporate, and the coconut milk and spices will caramelize, coating the beef in a rich, dark paste. This process can take another 45 minutes to 1 hour. Be careful not to burn it; keep stirring.
⏱️ 1 hour - 7
Add kerisik: Stir in the kerisik (toasted coconut paste) during the last 15-20 minutes of cooking. This adds a wonderful nutty depth and helps to further thicken the sauce. Continue to cook and stir until the rendang is very dry, with the oil from the coconut milk separating and glistening around the tender beef.
⏱️ 20 minutes - 8
Rest and serve: Taste and adjust seasoning with salt if needed. For the best flavor, let the rendang rest for at least 30 minutes before serving, or ideally, refrigerate overnight and reheat gently. Serve hot with steamed rice.
⏱️ 30 minutes (resting)
💡 Pro Tips
- ✓The key to authentic rendang is the long, slow cooking process that allows the flavors to meld and the sauce to caramelize and dry out.
- ✓Kerisik (toasted coconut paste) is essential for the signature nutty flavor and texture of rendang.
- ✓Rendang is often considered even better the next day, as the flavors deepen and meld further.
- ✓Ensure you stir frequently during the final caramelization stage to prevent the bottom from scorching.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chicken Rendang: Substitute beef with chicken thighs, cut into large pieces. Cooking time will be shorter.
- Add Potatoes: Add cubed potatoes during the last hour of braising for a heartier dish.
- Vegetarian Rendang: Use firm tofu or tempeh, and a mix of vegetables like jackfruit or mushrooms.