1. What is Beef Rendang?

Beef Rendang is a traditional Indonesian dish made by slow-cooking beef in coconut milk and a rich blend of spices until the liquid evaporates, leaving behind a thick, caramelized coating. It originates from the Minangkabau people of West Sumatra and is now enjoyed across Southeast Asia.

2. What Cut of Beef is Used for Beef Rendang?

The best cuts for Beef Rendang are those with fat and connective tissue , which become tender during slow cooking. The top choices include: Beef Chuck – Best for tenderness and flavor. Brisket – Slightly tougher but rich in taste. Beef Shank – Great for a gelatinous texture. Short Ribs – Luxuriously tender but higher in fat.

3. What Does Rendang Taste Like?

Beef Rendang has a deep, complex flavor that combines: Spicy heat from chilies and ginger. Rich creaminess from coconut milk. Umami depth from slow-cooked beef and spices. Aromatic freshness from lemongrass and kaffir lime leaves. Slight sweetness from caramelized coconut. It is not a curry , as it has little to no sauce left after cooking, unlike typical stews.

4. Is Beef Rendang Hot?

Traditional rendang has a moderate spice level, but the heat can be adjusted: More spicy – Use extra bird’s eye chilies and keep the seeds. Mild version – Reduce the chilies and add more coconut milk to balance the heat. Non-spicy option – Remove chilies altogether for a flavorful but mild dish.

5. Is Beef Rendang Healthy?

High in protein – Beef is an excellent protein source. Rich in healthy spices – Turmeric, ginger, and garlic have anti-inflammatory benefits. Contains good fats – Coconut milk provides MCTs (medium-chain triglycerides). Higher in calories and saturated fat – Best eaten in moderation or modified for a healthier version using leaner beef and less coconut milk .

Beef Rendang: The Best Recipe for Rich, Tender Beef

Name: Beef Rendang – The Ultimate Guide to Indonesia’s Famous Dish
Prep time: 20 min
Cook time: PT-483766H21M39S
Total time: PT-483766H21M39S
Cuisine: Indonesian
Ingredients: 5 shallots; 4 cloves garlic; 2-inch ginger, peeled; 2-inch galangal (if available); 2 stalks lemongrass (white part only); 5 dried red chilies (adjust to spice preference); 1 teaspoon turmeric powder; 1 teaspoon coriander powder; ½ teaspoon cinnamon powder; ¼ teaspoon cloves; ¼ teaspoon cardamom powder; 1 teaspoon salt; 2 tablespoons coconut oil (for sautéing); 2 pounds beef chuck (or brisket, shank, or short ribs), cut into chunks; 1 can (400ml) full-fat coconut milk; 2 kaffir lime leaves (optional); 1 stalk lemongrass, bruised; 1 teaspoon salt (adjust to taste); 1 teaspoon sugar (optional, for balance); ¼ cup grated coconut, toasted (optional for extra texture)

Description

Beef Rendang is one of Indonesia’s most beloved dishes, known for its deep, rich flavors and tender, slow-cooked beef. Originating from the Minangkabau people of West Sumatra, this dish is slow-cooked in a fragrant blend of coconut milk and spices until the sauce caramelizes around the beef. The result is a flavorful, melt-in-your-mouth delicacy that is often served during celebrations and festive gatherings.

Ingredients

Scale

For the Spice Paste (Rempah):

5 shallots
4 cloves garlic
2-inch ginger, peeled
2-inch galangal (if available)
2 stalks lemongrass (white part only)
5 dried red chilies (adjust to spice preference)
1 teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon cinnamon powder
¼ teaspoon cloves
¼ teaspoon cardamom powder
1 teaspoon salt
2 tablespoons coconut oil (for sautéing)

For the Beef Rendang:

2 pounds beef chuck (or brisket, shank, or short ribs), cut into chunks
1 can (400ml) full-fat coconut milk
2 kaffir lime leaves (optional)
1 stalk lemongrass, bruised
1 teaspoon salt (adjust to taste)
1 teaspoon sugar (optional, for balance)
¼ cup grated coconut, toasted (optional for extra texture)

Instructions

Prepare the Spice Paste (Rempah):
- Blend or pound together shallots, garlic, ginger, galangal, lemongrass, dried chilies, turmeric, coriander, cinnamon, cloves, and cardamom until a smooth paste forms. Add a little water if needed.
Sauté the Spice Paste:
- Heat coconut oil in a large wok or deep pan over medium heat.
- Add the spice paste and stir-fry for 5-7 minutes until fragrant and slightly caramelized.
- Toss in kaffir lime leaves and bruised lemongrass for extra aroma.
Brown the Beef:
- Add the beef chunks to the pan and coat them with the spice paste.
- Sear for 5 minutes until lightly browned.
Simmer with Coconut Milk:
- Pour in the coconut milk and stir well to combine.
- Add salt and sugar (if using).
- Bring to a gentle simmer, then lower the heat. Cover and let cook for 1.5 to 2 hours, stirring occasionally.
Reduce and Caramelize the Sauce:
- As the liquid reduces, the coconut milk will separate, and natural oils will emerge. This is key to the caramelization process.
- Continue cooking uncovered for another 30-45 minutes, stirring frequently until the sauce thickens and coats the beef beautifully.
Finish with Toasted Coconut (Optional):
- Toast grated coconut in a dry pan until golden brown.
- Stir the toasted coconut into the rendang in the final 15 minutes of cooking for extra depth and texture.
Serve & Enjoy:
- Let the rendang rest for a few hours or overnight for even deeper flavor.
- Serve with steamed jasmine rice, coconut rice (nasi lemak), or pickled vegetables for a perfect balance.

Notes

Best Beef Cuts: Chuck, brisket, shank, or short ribs work best for slow cooking. Avoid lean cuts like sirloin.
Spice Level: Adjust chili quantity based on your spice preference.
Storage: Rendang tastes even better the next day! Store in the fridge for up to 5 days or freeze for 3 months.
Serving Suggestions: Serve with coconut rice, cucumber salad, or sambal for a complete meal.

Prep Time: 20 minutes
Cook Time: 3-4 hours
Category: Lunch
Cuisine: Indonesian, Southeast Asian

Nutrition

Serving Size: 4-6 servings
Calories: 500 kcal
Sodium: 600mg
Fat: 35g
Saturated Fat: 20g
Carbohydrates: 8g
Fiber: 2g
Protein: 35g