Beef rendang is Indonesia’s greatest export. Beef slow-cooked in coconut milk and a fragrant spice paste until the sauce reduces to a thick, caramelized coating. Deep. Complex. Worth the hours. Make it once. You’ll understand.
Step-by-Step Instructions
Make Spice Paste
Blend shallots, garlic, lemongrass, galangal, turmeric, and chilies with oil until smooth.
Cook the Paste
In a large Dutch oven, cook spice paste over medium heat until fragrant (5-7 minutes).
Add Beef & Coconut Milk
Add beef chunks. Stir to coat. Pour in coconut milk. Add lime leaves, turmeric leaves, cinnamon, star anise, cardamom, tamarind, salt, and sugar.
Slow Cook
Bring to a simmer. Reduce heat to low. Cook uncovered for 2½ to 3 hours, stirring occasionally, until beef is very tender and sauce has reduced to a thick, dark brown caramelized coating.
In the final 30 minutes, stir frequently to prevent burning.
Serve
Serve with steamed rice. The rendang should be dry — the sauce clinging to the beef. Deep, spicy, coconutty, unforgettable.
Summary
Prep Time: 30 min | Cook Time: 3 hours | Total: 3 hours 30 min
Yield: 6-8 servings | Difficulty: Medium (requires patience)
Storage Notes
Fridge: 5 days (flavors deepen). Freezer: 3 months. Reheat gently in a skillet over low heat. Rendang actually tastes better the next day after the spices meld overnight. The perfect make-ahead curry.
