Mom’s Indonesian Beef Rendang

Name: Mom’s Indonesian Beef Rendang
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 8
Cuisine: Indonesian
Ingredients: 1.4 kg Beef, topside or silverside (diced into 4cm chunks); 800 ml Regular coconut cream; 400 ml Coconut milk; 1 tbsp Chicken powder; 1 tbsp Sugar; 2 tsp Salt; 2 tbsp Coconut sugar; 6 tbsp Vegetable oil (for stir frying); 12 Small shallots; 8 Garlic cloves; 4 cm piece Ginger; 4 cm piece Galangal; 4 cm piece Turmeric; 6 Candlenuts; 10 Dried red chillies (soaked, deseeded); 10 Fresh red chillies; 5 Bird's eye chillies (optional); 2 Lemongrass stalks (bruised); 5 Kaffir lime leaves; 2 Turmeric leaves (knotted); 2 Asam Gelugur slices (or tamarind paste)

This recipe for Indonesian Beef Rendang is a beloved dish, a staple for over 17 years in the creator's hometown of Indonesia. Shared in honor of Indonesia's Independence Day, this rich, aromatic, and deeply flavorful curry is a testament to traditional Indonesian cuisine. It features tender beef simmered in a complex spice paste and coconut milk until the sauce reduces and thickens, coating the meat with a dry, intense flavor.

#Beef

#Rendang

#Indonesian

#Curry

#Coconut

#Spicy

#Main Course

#Traditional

Raw ingredients on display

Recipe Information

25m

Prep Time

Cook Time

3h 25m

Total Time

Servings

Hard

Indonesian

English

Nutrition (per serving)

700

Calories

45g

Protein

25g

Carbs

50g

Fat

Spice paste blending

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Beef browning in spices

Instructions

0/6 completed

1
Prepare the spice paste: Blend all ingredients for the spice paste (shallots, garlic, ginger, galangal, turmeric, candlenuts, dried red chillies, fresh red chillies, and optional bird's eye chillies) until a smooth paste is formed. You may add a little water or oil to help blend.
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10m
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Prepare the spice paste: Blend all ingredients for the spice paste (shallots, garlic, ginger, galangal, turmeric, candlenuts, dried red chillies, fresh red chillies, and optional bird's eye chillies) until a smooth paste is formed. You may add a little water or oil to help blend.
10m
Ensure the paste is very fine for best flavor and texture.
2
Sauté the spice paste: Heat vegetable oil in a large wok or pot over medium heat. Add the blended spice paste and sauté for 5-7 minutes until fragrant and the oil separates from the paste.
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7m
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Sauté the spice paste: Heat vegetable oil in a large wok or pot over medium heat. Add the blended spice paste and sauté for 5-7 minutes until fragrant and the oil separates from the paste.
7m
Stir continuously to prevent burning and ensure even cooking.
3
Add aromatics and beef: Add the bruised lemongrass, kaffir lime leaves, knotted turmeric leaves, and Asam Gelugur slices to the pot. Stir for 1 minute. Add the diced beef chunks and stir to coat them thoroughly with the spice paste. Cook until the beef is lightly browned on all sides.
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10m
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Add aromatics and beef: Add the bruised lemongrass, kaffir lime leaves, knotted turmeric leaves, and Asam Gelugur slices to the pot. Stir for 1 minute. Add the diced beef chunks and stir to coat them thoroughly with the spice paste. Cook until the beef is lightly browned on all sides.
10m
Browning the beef adds depth of flavor.
4
Pour in coconut liquids and seasonings: Add the regular coconut cream, coconut milk, chicken powder, sugar, salt, and coconut sugar to the pot. Stir well to combine all ingredients.
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3m
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Pour in coconut liquids and seasonings: Add the regular coconut cream, coconut milk, chicken powder, sugar, salt, and coconut sugar to the pot. Stir well to combine all ingredients.
3m
Scrape the bottom of the pot to ensure no spices are stuck.
5
Simmer the rendang: Bring the mixture to a boil, then reduce the heat to low. Simmer gently, uncovered, stirring occasionally to prevent sticking. Continue to cook until the liquid reduces substantially, the beef is very tender, and the sauce thickens and clings to the beef, and the oil starts to separate. This can take several hours.
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3h
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Simmer the rendang: Bring the mixture to a boil, then reduce the heat to low. Simmer gently, uncovered, stirring occasionally to prevent sticking. Continue to cook until the liquid reduces substantially, the beef is very tender, and the sauce thickens and clings to the beef, and the oil starts to separate. This can take several hours.
3h
Patience is key for a truly authentic rendang; slow cooking allows the flavors to meld and the beef to become incredibly tender. If it becomes too dry before the beef is tender, you can add a little water or more coconut milk.
6
Serve: Once the rendang has reached a dry, rich consistency with the oil separated, it's ready. Serve hot with steamed white rice.
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1m
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Serve: Once the rendang has reached a dry, rich consistency with the oil separated, it's ready. Serve hot with steamed white rice.
1m
Rendang often tastes even better the next day as the flavors continue to develop.