Beef Rendang
September 1, 2026 • 0 comments
Beef Rendang is a luxurious Indonesian dry curry celebrated for its deep, complex flavors and melt-in-your-mouth texture. This dish features tender chunks of beef slowly simmered in a rich coconut milk base infused with aromatic spices, lemongrass, galangal, turmeric, and chilies. Over several hours, the sauce gradually thickens and caramelizes, coating the meat in a dark, glossy paste that’s bursting with savory, sweet, and subtly spicy notes. Traditionally served during festive occasions and family gatherings, rendang is the ultimate comfort food — hearty, fragrant, and full of layers that develop even more beautifully the next day.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 kilogram) Grass-fed Short Ribs
- (2) Bruised lemongrass
- (1 stick) Cinnamon
- (3) Star anise
- (5 cloves) Cardamom
- (6) Makrut lime leaves
- (1 teaspoon) Tamarind paste
- (500 milliliters) Coconut cream or santan
- (1 tablespoon) Coconut palm sugar
- (2 teaspoons) Salt
- (120 grams) Toasted coconut butter
- (1 cup) Water (if needed)
- (1/2 cup) Cooking oil
Directions
- Blend the onion, garlic, ginger, galangal, turmeric, coriander, fennel, cumin, and dried chili paste (or soaked dried chilies) into a smooth paste.
- If the mixture is too thick, add a small splash of water or oil to help it blend — but keep the paste thick rather than runny.
- Heat some oil in a heavy pot over medium heat. Add the cinnamon, star anise, cloves, and cardamom, and fry for about a minute until aromatic.
- Stir in the blended spice paste and sauté for around 5 minutes, stirring regularly, until the paste becomes fragrant, darker in color, and slightly dry. Keep stirring to prevent burning, and add a bit more oil if it starts to stick.
- Add the bruised lemongrass stalks and beef pieces, tossing well to coat the meat evenly with the spices.
Cook for about 10 minutes, until the beef releases its juices and the liquid mostly cooks off. The beef should shrink slightly at this point. - Next, pour in the coconut milk or cream, and add salt, palm sugar, torn kaffir lime leaves, tamarind paste, and kerisik (toasted coconut). Stir everything together — the mixture should look saucy.
Increase the heat to medium-high and bring it to a gentle boil. - As soon as it starts bubbling, lower the heat to the minimum setting and cover the pot. Let it simmer slowly for at least 2 hours.
Stir every 20–30 minutes, scraping the bottom to prevent sticking. If the sauce starts drying out before the beef becomes tender, add a little water to loosen it. - During the last 30 minutes, keep a close watch — the sauce will thicken quickly and can burn easily. Stir more often, about every 5 minutes. You’ll know it’s nearly done when the oil separates from the sauce.
- Continue cooking until the sauce is dark brown, thick, and clings to the beef. The meat should be tender enough to break apart with a fork.
Taste and adjust seasoning with more salt or sugar if needed. - Once the beef is fork-tender and coated in a rich, caramelized paste, your rendang is ready to serve.
