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Beef Rendang

A richly spiced Indonesian dry curry where beef is slowly braised in coconut milk and a fragrant spice paste until the liquid evaporates and the meat caramelizes in its own fat. The result is intensely flavored, fork-tender beef with a deep, complex crust.

180 minHardServes 4580 cal/serving

IndonesianDinnerStovetopHigh ProteinLow CarbGluten-FreeDairy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 2 lbs beef chuck, cut into 2-in cubes
  • 2 cans full-fat coconut milk (13.5 oz)
  • 6 shallots, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 2-in piece fresh ginger, peeled, sliced
  • 2 lemongrass stalks, bruised, cut in 3
  • 8 dried red chilies (or 1 tbsp chili flakes), soaked, drained
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 6 kaffir lime leaves (or 1 tsp lime zest), torn
  • 1/4 cup unsweetened shredded coconut, toasted
  • 1 tsp salt
  • 2 tbsp neutral cooking oil

Instructions

  1. 1

    Blend 6 roughly chopped shallots, 6 roughly chopped garlic cloves, 2-in piece peeled, sliced fresh ginger, 8 soaked, drained dried red chilies (or 1 tbsp chili flakes), 1 tsp ground turmeric, 2 tsp ground coriander, and 1 tsp ground cumin into a smooth spice paste using a blender or food processor with a splash of water.

  2. 2

    Heat 2 tbsp neutral cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and cook, stirring frequently, for 8-10 minutes until fragrant and the paste darkens slightly.

  3. 3

    Add 2 lbs cut into 2-in cubes beef chuck to the pot and stir to coat every piece with the spice paste. Cook for 5 minutes, turning occasionally.

  4. 4

    Pour in 2 cans full-fat coconut milk (13.5 oz) and add 2 bruised, cut in 3 lemongrass stalks and 6 torn kaffir lime leaves (or 1 tsp lime zest). Season with 1 tsp salt. Bring to a boil, then reduce heat to medium-low.

  5. 5

    Simmer uncovered, stirring every 15 minutes, for 1 hour until the coconut milk reduces by half.

  6. 6

    Add 1/4 cup toasted unsweetened shredded coconut. Continue simmering, now stirring more frequently, for another 45-60 minutes. The liquid will evaporate fully and the beef will begin to fry in the rendered fat. Stir constantly in this final stage to prevent burning.

  7. 7

    Cook until the beef reaches an internal temperature of at least 195°F (90°C) and the exterior is a deep mahogany color. Remove lemongrass stalks and lime leaves before serving.

  8. 8

    Serve over steamed jasmine rice.

Questions

How long does Beef Rendang keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Beef Rendang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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