🇮🇩 Indonesia · Food
Beef Rendang
By eatmundo · August 4, 2026
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.
Ingredients
check them off as you prepareHow to Make It
- 1
Blend the shallots, garlic, chili, and galangal into a smooth paste using a mortar or electric blender.
- 2
Heat a heavy-bottomed wok over medium heat and add the spice paste, stirring constantly for 3 minutes until aromatic.
- 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; let it simmer uncovered for 60 minutes, stirring every 10 minutes to prevent scorching.
- 6
Watch for the color to darken to a deep golden-brown and the oil to separate from the coconut solids.
- 7
Stir in the salt and continue cooking for another 20 minutes, scraping the bottom of the wok frequently as the liquid evaporates.
- 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
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 into a dry oil, usually requiring at least 90 minutes of simmering.
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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