Rich, complex, and unapologetically bold, Beef Rendang is a slow-cooked Indonesian dish that fills the kitchen with deep, aromatic warmth. Each bite of tender beef is enrobed in a thick, spiced coconut gravy that has simmered down into pure flavor.
Ingredients Breakdown
Beef chuck is the cut of choice for a reason. With its balance of marbled fat and connective tissue, it thrives in long, gentle cooking. As it simmers, the fat melts into the sauce and the meat becomes fall-apart tender, absorbing every nuance of the spiced paste.
Aromatics are the first layer of flavor. Shallots lend mild sweetness, garlic provides warmth, while ginger and galangal add depth and a peppery zing. Galangal, slightly more citrusy and sharp than ginger, gives rendang its distinctive Southeast Asian soul.
The heat in this rendang isn’t one-dimensional. Serrano chiles bring a green, grassy spice; Fresno chiles add a hint of sweetness and color; and Korean chili flakes round it all out with a smoky, gentle burn. Together, they create warmth that lingers but never overwhelms.
Coriander, turmeric, nutmeg, and cardamom form the earthy, grounding spice base. Each contributes its own shade of flavor—coriander’s citrusy brightness, turmeric’s golden warmth, nutmeg’s aromatic richness, and cardamom’s subtle sweetness. The combination is aromatic, deep, and unforgettable.
Coconut milk is the luxurious foundation that carries all the flavors. Tamarind paste brings a tangy contrast, while brown sugar balances the heat and spice with just enough sweetness. This trinity forms the sauce that clings and caramelizes beautifully as it reduces.
Lemongrass and salt may seem minor, but their roles are essential. Bruised lemongrass releases citrusy perfume into the simmering pot, while a careful touch of salt ensures the other flavors shine without overwhelming the palate.
Step-by-Step Cooking Guide
To begin, blend all the aromatics and spices into a smooth paste. The key is consistency—thick, almost creamy, so it coats the beef evenly and integrates seamlessly with the coconut milk.
Sauté the paste in oil over medium heat until it darkens slightly and the raw aroma fades. This step activates the spices and concentrates the flavors, forming the base of the entire dish.
Next, stir the beef into the paste, ensuring every piece is coated in the aromatic mixture. Pour in the coconut milk, tamarind paste, and brown sugar, followed by one can’s worth of water. The liquid should mostly cover the beef without drowning it.
Bruise the lemongrass with the back of a knife to release its oils, then add it to the pot. Bring the mixture to a boil, then lower the heat and let it simmer gently, uncovered. This is where patience takes over.
Allow the rendang to cook for around four hours. Stir occasionally, then more frequently as the liquid reduces. If the sauce thickens too fast before the beef is tender, add a splash of water or reduce the heat. When the beef is fork-tender and the sauce is deep brown, sticky, and clings to the meat like a glaze, it’s ready.
Before serving, remove the lemongrass. For the fullest flavor, let the dish cool and rest overnight—then gently reheat the next day. The depth of flavor only improves with time.
Recipe Tips & Frequently Asked Questions
How to prevent burning as the sauce reduces
Stir often as the sauce thickens, especially near the end. Use a heavy-bottomed pot to distribute heat evenly and prevent scorching.
What to do if the sauce reduces too fast
Add a small amount of water and lower the heat. Covering the pot slightly can help control evaporation.
The ideal pan to use for even simmering
A wide, heavy Dutch oven or large sauté pan is ideal. It offers enough surface area for reduction and maintains steady heat.
Why letting the rendang rest overnight improves the flavor
Resting allows the spices to deepen and meld further into the beef. The dish becomes richer, thicker, and more cohesive.
Can I use other cuts of beef or protein?
Yes. Beef brisket or short ribs work well. Chicken thighs or lamb shoulder are great alternatives. For a vegetarian option, jackfruit holds up beautifully.
How long does rendang keep in the fridge or freezer?
It lasts up to 5 days in the fridge or up to 2 months in the freezer. Reheat slowly on the stovetop to preserve texture.
Is it necessary to use both galangal and ginger?
While both contribute unique notes, if galangal is unavailable, you can substitute with extra ginger and a dash of lime zest for brightness.
Can I make it in a slow cooker or pressure cooker?
Yes. For a slow cooker, cook on low for 8–10 hours. For a pressure cooker, cook for 45–50 minutes, then reduce the sauce uncovered on the stove.
What to Serve With This Recipe
Serve Beef Rendang with fluffy jasmine rice or rich coconut rice to soak up every drop of sauce. The rice balances the richness and enhances the spiced flavors.
Add textural contrast with crispy shallots, fried tofu, or lightly pickled cucumber slices. These elements cut through the richness and bring freshness to the plate.
Rendang also shines on festive platters alongside dishes like sambal eggs, stir-fried greens, or even soft roti. Whether plated simply or as part of a celebratory spread, it’s a standout centerpiece.
Creative Variations
Swap beef for lamb or chicken for a different yet equally delicious version. Chicken rendang cooks faster and works well for weeknight dinners.
Use rendang as a filling for savory buns, wraps, or rice bowls. Shredded rendang tucked into a bao or spooned over noodles gives the dish a whole new identity.
Adjust spice levels to suit your preferences. For milder rendang, reduce the chili content slightly or substitute with sweet paprika. To amplify heat, leave some chili seeds in or add bird’s eye chiles.
Beef Rendang is more than just a curry—it’s a deep, slow-cooked expression of flavor, tradition, and patience. With every simmering hour, it transforms into a dish that’s smoky, spiced, and irresistibly tender.
Whether served at a family table or prepared ahead for guests, rendang brings bold comfort and unforgettable character to every meal. This is a recipe that earns its place in your regular rotation—one slow, delicious bite at a time.
Ingredients
2 ½ pounds beef chuck, cut into 2-inch chunks
4 shallots, sliced
6 cloves garlic
1 (1 ½ inch) piece fresh ginger, peeled and sliced
1 ½ inch piece galangal, peeled and sliced
2 serrano chile peppers, stemmed, seeded, and sliced
1 Fresno chile pepper, stemmed, seeded, and sliced
1 tablespoon Korean red pepper flakes
1 teaspoon ground coriander
½ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅛ teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
2 teaspoons tamarind paste
1 tablespoon brown sugar
½ stalk lemongrass (light part only), bruised and cut into 1 to 2-inch segments
Salt, to taste
Instructions
Begin by cutting the beef chuck into even 2-inch pieces to ensure uniform cooking. Set aside.
In a food processor, combine the shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, Korean red pepper flakes, coriander, turmeric, cardamom, and nutmeg. Blend until a smooth, aromatic paste forms, pausing occasionally to scrape down the sides for even consistency.
Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the spice paste and sauté, stirring continuously, until it becomes fragrant and begins to darken slightly, indicating the rawness of the spices has cooked out.
Add the beef pieces to the pan and stir to coat them thoroughly with the paste. Pour in the coconut milk, then stir in the tamarind paste and brown sugar. Fill the empty coconut milk can with water and add it to the pan as well, ensuring the beef is mostly submerged.
Using the back of a knife, bruise the lemongrass stalk to release its oils and aroma, then cut it into manageable segments and drop them into the mixture. Bring the curry to a gentle boil over medium-high heat.
Once bubbling, reduce the heat to medium and simmer uncovered. Allow the rendang to cook low and slow for about 4 hours, stirring occasionally. As the sauce thickens and reduces, stir more frequently to prevent sticking or scorching. If the liquid reduces too quickly before the beef is fully tender, lower the heat or add a bit more water as needed.
Continue cooking until the beef is fork-tender and the sauce has darkened, clinging thickly to the meat in a rich, caramelized coating. Before serving, remove and discard the lemongrass pieces.
For the most developed flavor, allow the rendang to cool completely and refrigerate overnight. Reheat gently before serving for best results.
Beef Rendang Recipe
Ingredients
- 2 ½ pounds beef chuck cut into 2-inch chunks
- 4 shallots sliced
- 6 cloves garlic
- 1 1 ½ inch piece fresh ginger, peeled and sliced
- 1 ½ inch piece galangal peeled and sliced
- 2 serrano chile peppers stemmed, seeded, and sliced
- 1 Fresno chile pepper stemmed, seeded, and sliced
- 1 tablespoon Korean red pepper flakes
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon freshly grated nutmeg
- 2 tablespoons vegetable oil
- 1 14-ounce can full-fat coconut milk
- 2 teaspoons tamarind paste
- 1 tablespoon brown sugar
- ½ stalk lemongrass light part only, bruised and cut into 1 to 2-inch segments
- Salt to taste
Instructions
- Begin by cutting the beef chuck into even 2-inch pieces to ensure uniform cooking. Set aside.
- In a food processor, combine the shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, Korean red pepper flakes, coriander, turmeric, cardamom, and nutmeg. Blend until a smooth, aromatic paste forms, pausing occasionally to scrape down the sides for even consistency.
- Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the spice paste and sauté, stirring continuously, until it becomes fragrant and begins to darken slightly, indicating the rawness of the spices has cooked out.
- Add the beef pieces to the pan and stir to coat them thoroughly with the paste. Pour in the coconut milk, then stir in the tamarind paste and brown sugar. Fill the empty coconut milk can with water and add it to the pan as well, ensuring the beef is mostly submerged.
- Using the back of a knife, bruise the lemongrass stalk to release its oils and aroma, then cut it into manageable segments and drop them into the mixture. Bring the curry to a gentle boil over medium-high heat.
- Once bubbling, reduce the heat to medium and simmer uncovered. Allow the rendang to cook low and slow for about 4 hours, stirring occasionally. As the sauce thickens and reduces, stir more frequently to prevent sticking or scorching. If the liquid reduces too quickly before the beef is fully tender, lower the heat or add a bit more water as needed.
- Continue cooking until the beef is fork-tender and the sauce has darkened, clinging thickly to the meat in a rich, caramelized coating. Before serving, remove and discard the lemongrass pieces.
- For the most developed flavor, allow the rendang to cool completely and refrigerate overnight. Reheat gently before serving for best results.
