Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: Indonesian
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

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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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

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

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

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

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

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

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

Serve over steamed jasmine rice.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Indonesian Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

How long does Beef Rendang take?

As written, 180 minutes: 30 of prep and 150 of cooking. The longest single stretch is step 5 (1 hour): "Simmer uncovered, stirring every 15 minutes, for 1 hour until the coconut milk reduces by half."

What internal temperature should Beef Rendang reach?

For Beef Rendang, the target internal temperature is 195 F (about 90 C), given in step 7. A probe thermometer removes the guesswork.

What equipment do I need for Beef Rendang?

Beyond a knife and a board, the method uses a Dutch oven (step 2), a food processor (step 1) and a blender (step 1). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

What can I use instead of makrut lime leaves in Beef Rendang?

The entry for Beef Rendang calls for 6 kaffir lime leaves (or 1 tsp lime zest), torn. In its place: Use the zest of one lime for every two leaves, added near the end of cooking.

Can I make Beef Rendang less spicy?

Yes. The heat in Beef Rendang comes from 8 dried red chilies (or 1 tbsp chili flakes), soaked, drained. For a milder plate, halve the chilies; nothing else in the method changes.

How do I store and reheat Beef Rendang?

Refrigerate what is left of Beef Rendang within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Perkedel Kentang side
Urab Sayur salad
Sambal Terasi sauce
Es Cendol Coconut Pandan Dessert Drink drink

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.