Name: Beef Rendang
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 lbs Beef chuck or brisket, cut into 1.5-inch cubes; 3 cups Coconut milk (full fat); 10 large Shallots; 5 cloves Garlic cloves; 2 inch piece Fresh ginger, sliced; 2 inch piece Galangal, sliced; 3 stalks Lemongrass stalks (white part only, bruised); 15 pieces Dried red chilies (soaked in hot water); 1 tsp Turmeric powder; 5 leaves Kaffir lime leaves, shredded; 0.5 cup Kerisik (toasted grated coconut paste); 1 tbsp Palm sugar (Gula Melaka); 1.5 tsp Salt

"Beef Rendang is the ultimate labor of love, featuring tender chunks of beef caramelized in a complex reduction of coconut milk and aromatic spices. This 'dry' curry is world-renowned for its incredible depth of flavor and melt-in-your-mouth texture."

Ingredients

Qty	Item
2 lbs 900 g	Beef chuck or brisket, cut into 1.5-inch cubes
3 cups 720 ml	Coconut milk (full fat)
10 large 150 g	Shallots
5 cloves 25 g	Garlic cloves
2 inch piece 5 cm	Fresh ginger, sliced
2 inch piece 5 cm	Galangal, sliced
3 stalks 3 pcs	Lemongrass stalks (white part only, bruised)
15 pieces 15 pcs	Dried red chilies (soaked in hot water)
1 tsp 5 g	Turmeric powder
5 leaves 5 pcs	Kaffir lime leaves, shredded
0.5 cup 45 g	Kerisik (toasted grated coconut paste)
1 tbsp 15 g	Palm sugar (Gula Melaka)
1.5 tsp 9 g	Salt

How to Make Beef Rendang

Prepare the spice paste by blending the shallots, garlic, ginger, galangal, soaked dried chilies, and turmeric powder in a food processor until smooth. Add a splash of water or oil if needed to facilitate blending.

In a large heavy-bottomed pot or wok, heat a tablespoon of oil over medium heat. Sauté the spice paste and bruised lemongrass stalks until the paste darkens and the oil starts to separate (about 5-10 minutes).

Add the beef cubes to the pot and stir well to coat every piece with the spice paste. Cook for 2-3 minutes until the beef is browned on the outside.

Pour in the coconut milk and stir to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low.

Add the shredded kaffir lime leaves, palm sugar, and salt. Simmer uncovered, stirring occasionally to prevent the bottom from burning.

Continue simmering for 2 to 3 hours. The liquid will slowly evaporate, and the beef will release its fats.

Once the liquid has reduced significantly and the sauce becomes thick, stir in the kerisik (toasted coconut paste).

Continue cooking and stirring frequently. The dish is ready when the liquid has completely evaporated, the oil has separated, and the beef is dark brown and caramelized. The beef should be fork-tender.

Remove the lemongrass stalks and serve with steamed jasmine rice or ketupat (rice cakes).

·
Patience is key; do not rush the reduction process as the caramelization creates the signature flavor.
·
Use beef chuck or brisket as these cuts have enough connective tissue to stay moist during the long cooking time.
·
If you cannot find store-bought kerisik, make your own by toasting fresh grated coconut in a dry pan until dark golden brown, then pounding it into a paste.
·
Rendang tastes even better the next day after the spices have fully permeated the meat.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, but you will need to finish it in a pan on the stovetop to reduce the liquid completely and achieve the final caramelization.

Is Beef Rendang spicy?

It has a kick, but the coconut milk mellows the heat. You can adjust the number of dried chilies to your preference.

How long does it keep?

Beef Rendang keeps well in the fridge for up to 5 days and actually improves in flavor. It also freezes beautifully for up to 3 months.

What is Kerisik?

Kerisik is toasted grated coconut that has been pounded into an oily paste. it is essential for the nutty flavor and thick texture of authentic rendang.

Video Tutorials

Beef Rendang Recipe - Pai's Kitchen | Malaysian / Indonesian Recipe

Beef Rendang Recipe

How To Make Beef Rendang - A Reliable Guide to Rendang Recipe | Naz It Up

Chef RV's BEEF RENDANG

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