Authentic Beef Rendang Recipe
There are some dishes that demand you slow down. That invite you, almost insistently, to lean into the beauty of patient, gentle cooking. Beef Rendang is one of them.
Originally from Indonesia’s Minangkabau people of West Sumatra, Beef Rendang has earned its place as one of Southeast Asia’s most celebrated dishes. It is rich and earthy, deeply spiced yet mellow, complex but not complicated. Over the hours, it simmers; something alchemical happens: the beef becomes meltingly tender, the coconut milk turns into a rich, caramelised sauce, and the spices weave together in a way that feels almost otherworldly.
When I first learned to make Beef Rendang, I realised it wasn’t just a dish; it was a lesson in taking your time. In a world that often rushes us along, there’s something restorative about standing at the stove, coaxing flavour from simple ingredients, and letting the aroma of toasted coconut and slow-cooked spices fill the kitchen.
While my heart is currently filled with excitement for our upcoming journey to India, my kitchen – and the recipes I love to share – are shaped by a deep appreciation for many beautiful cuisines around the world. Beef Rendang, with its rich spices and slow, thoughtful cooking, is rooted in Indonesia, but it carries the same spirit that runs through so much of what I teach and cook: a celebration of flavour, patience, and connection across cultures.
Why You’ll Love This Authentic Beef Rendang Recipe
What sets Beef Rendang apart from many curries is its texture. Rather than swimming in sauce, the beef gently cooks down until the coconut milk is reduced to a thick, fragrant coating that clings to every piece of meat. Every bite is rich, concentrated, and full of complexity – a result of both the ingredients and the slow, loving technique.
It’s a dish that rewards patience. Each step – from toasting the spice paste until it’s deeply aromatic, to stirring gently as the sauce thickens – builds towards a depth of flavour that you can’t achieve in a rush. The reward for your care is a dish that feels lavish and nurturing, perfect for sharing with family and friends.
Plus, Beef Rendang tastes even better the next day, once the flavours have had time to settle and meld. I often make a double batch, knowing the leftovers will be even more glorious tucked into a toasted roti or spooned over simple steamed rice the following day.
A Few Tips for the Best Beef Rendang
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Use the right cut of beef: Tougher cuts like chuck, blade, or gravy beef work best because they have the fat and connective tissue that break down beautifully over long, slow cooking.
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Don’t rush the toasting: When frying the spice paste at the beginning, take your time. You want it to be deeply fragrant and slightly darkened – this is where much of the flavour is built.
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Reduce until thick: The sauce should reduce slowly until it’s almost dry and clings thickly to the beef. Keep an eye on it towards the end to avoid burning.
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The coconut trick: Toasting desiccated coconut until golden and stirring it through at the end brings a beautiful nuttiness and depth to the final dish.
Where This Beef Rendang Recipe Fits in My Kitchen
Beef Rendang is a flavour-packed dish that feels completely at home in my kitchen — a place where food is cooked with care and shared with love. It’s a dish I reach for when I want to slow down, when I want the simple act of cooking to feel meditative again.
Plus, recipes like Beef Rendang remind me why I fell in love with cooking in the first place — for the joy, the connection, and the way a simple meal can bring people together across cultures and borders.
If you share that same love for real food and rich experiences, I’d be honoured to have you join me on one of our upcoming food and culture tours. You can explore our journeys here.
I hope this becomes one of those recipes you keep coming back to again and again. The kind you return to when you want to create something memorable, something that speaks to the heart as much as it does to the stomach.
The full recipe is just below – happy cooking.
Love Nellie
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Authentic Beef Rendang Recipe
Beef Rendang
Equipment
- blender or food processor
- Large heavy-based pot or Dutch oven
- Wooden spoon or heatproof spatula
- Frying pan (for toasting coconut)
- Mortar and pestle (for lemongrass)
- Measuring cups and spoons
- Sharp knife and chopping board
Ingredients
Paste to be blitzed in the blender
- 2 inch ginger
- 4 cloves garlic
- 2 small onions
- 10 dried red chillies soaked in warm water and then deseeded
- 2 inch galangal
- 1 inch fresh tumeric
For the beef rendang
- 125 ml Olive oil extra virgin
- 1 cinnamon quill
- 2 star anise
- 1 teaspoon cloves ground
- 1 tablespoon chilli powder
- 600 grams beef diced
- 2 lemongrass cut into 4 cm lengths and pounded with mortar & pestle
- 400 ml coconut milk
- 1 cup of water
- Salt to taste
- 1 tbsp Sugar
- 5 kaffir lime leaves
- ½ cup desiccated coconut fried on a pan without any oil
Instructions
- Place the paste ingredients in a blender to combine.
- In a large pot add the oil. Add the paste to the oil and cook to toast it.
- Add the cinnamon stick and star anise and ground cloves and chili powder and fry for a couple of minutes until aromatic.
- Add the Beef and pounded lemongrass and stir for 1 minute. Add the coconut milk, salt and sugar to taste.
- Stir in the kaffir lime leaves.
- The rending is ready after approximately 1.5 hours - when the beef is cooked and it is falling / pulling apart with ease. The gravy should be semi dry.When the beef is falling apart - add the toasted coconut to the beef dish and cook a further 5 minutes. Taste & adjust the seasoning / salt, as is necessary.
Notes
Nutrition
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