Beef Rendang

A rich, slow-cooked beef dish from Indonesia, Beef Rendang is deeply aromatic and full of bold spices. Tender beef is simmered gently in coconut milk with a fragrant blend of ginger, garlic, galangal, lemongrass, and dried chillies until the sauce reduces to a thick, luxurious coating. A celebration of patience, spice, and beautiful, soulful cooking.

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Course: Main Course

Cuisine: indonesian, south east asian

Diet: Gluten Free

Prep Time: 25

Cook Time: 1 40

Servings:

Calories: 501kcal

Author: Nellie Kerrison | Relish Mama

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

Choosing the beef: Tougher cuts like chuck, blade, or gravy beef are ideal as they become tender with slow cooking.

Toasting the coconut: Keep an eye on the desiccated coconut while toasting; it can burn quickly. Stir constantly over low heat until golden.

Adjusting the heat: You can adjust the amount of dried red chillies and chilli powder based on your spice preference.

Storage: Beef Rendang tastes even better the next day. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Serving suggestion: Serve with steamed rice and fresh cucumber salad for a beautiful meal.

Nutrition