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Indonesia · Food

Beef Rendang

155 min
820 kcal
4 servings

By eatmundo · August 4, 2026

Beef Rendang🇮🇩AI-generated image

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Beef Rendang. The percentage is the share of ingredients the two recipes have in common.

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A rich, slow-cooked Indonesian dry curry that caramelizes beef in coconut milk and spices until tender. It's a complex, aromatic masterpiece of Minangkabau heritage.

According to eatmundo's ingredient comparison, the closest dish to Beef Rendang from another cuisine is Daging Gulai Kawah (Malaysia): the two share 63% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Blend the shallots, garlic, chili, and galangal into a smooth paste using a mortar or electric blender.

  • 2

    Heat 30 ml oil in a heavy-bottomed wok over medium heat, add the spice paste and fry, stirring constantly, for 5 minutes until aromatic and the oil starts to separate.

  • 3

    Add the bruised lemongrass stalks and 500g of beef chunks to the wok, searing until browned on all sides.

  • 4

    Pour in the 800ml of coconut milk, bringing it to a gentle boil while stirring to prevent the milk from curdling.

  • 5

    Reduce the heat to low and simmer uncovered for 150 minutes, stirring every 10 minutes to prevent scorching, until the beef is nearly tender and most of the liquid has evaporated.

  • 6

    Watch for the color to darken to a deep golden-brown and the oil to separate from the coconut solids.

  • 7

    Stir in 1 tsp salt, taste and adjust the seasoning, and continue cooking for another 30 minutes, scraping the bottom of the wok frequently as the last of the liquid evaporates and the paste fries in the released coconut oil.

  • 8

    Once the beef is tender and coated in a dry, dark spice paste, remove the lemongrass and serve.

  • 9

    Tip: Use a tough cut like brisket as it holds up better to the long, slow braising process without disintegrating.

Frequently Asked Questions

What is Beef Rendang?

Beef Rendang is a slow-cooked meat dish originating from Indonesia. It consists of beef brisket simmered in coconut milk and a spice paste of shallot, garlic, galangal, lemongrass, and chili, and is typically served as a main course during festive occasions.

Can I use coconut cream instead of milk?

Yes, but it will be much richer; dilute it with a little water to maintain the correct consistency.

How long should the beef be cooked?

Cook until the liquid has evaporated and the beef is coated in a dry, dark paste frying in its own coconut oil; with brisket this takes 3 hours of simmering after the coconut milk comes to the boil.

What is the secret to authentic Rendang?

The secret is the patience to cook it until the coconut oil separates and the spices toast in that oil.

Can I store this for later?

Absolutely, Rendang actually tastes better the next day after the flavors have matured in the refrigerator.

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