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Authentic Indonesian Beef Rendang

Rendang is a rich and tender Indonesian beef stew slow-cooked in coconut milk and aromatic spices, originally from West Sumatra. It’s known for its deep flavors and melt-in-your-mouth texture.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indonesian, Padangnese (West Sumatran)
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.2 lbs 1 kg beef chuck or brisket, cut into 1.5-inch (4 cm) cubes
  • 1/2 coconut grated, toasted, and ground (or substitute with 1/2 cup unsweetened desiccated coconut, toasted and ground into paste)
  • 8 cups 2 liters coconut milk (from about 3 mature coconuts, or use canned full-fat coconut milk – approx. 3 to 4 cans, 13.5 oz each)
Herbs & Spices (not blended)
  • 6 kaffir lime leaves or substitute with 1 tsp lime zest if unavailable
  • 1 turmeric leaf optional, or skip if unavailable
  • 2 stalks lemongrass bruised
  • 2 dried sour tamarind slices asam kandis (or use 1 tbsp tamarind paste as a substitute)
Spice Paste (blended)
  • 15 shallots or 10 small red onions
  • 10 cloves garlic
  • 5 oz 150 g red chili peppers (adjust to taste or use a mix of bell pepper & red chili for milder heat)
  • 1.5 inch 4 cm ginger
  • 1.2 inch 3 cm fresh turmeric (or 1 tsp ground turmeric)
  • 2 inch 5 cm galangal (or substitute with extra ginger if unavailable)
  • 1.5 tbsp salt
  • 1 tsp sugar

Instruction
 

  1. Prepare the beef. Cut the beef into approximately 1.5-inch cubes (4x4 cm). Set aside.
  2. Make the base sauce. In a large heavy-bottom pot or Dutch oven, mix the coconut milk, blended spice paste, kaffir lime leaves, lemongrass, turmeric leaf (if using), and tamarind. Bring to a boil over medium heat, stirring occasionally.
  3. Add the toasted coconut. Add the ground toasted coconut (or toasted desiccated coconut paste) into the simmering sauce. Stir well to incorporate.
  4. Cook the beef. Add the beef into the pot. Lower the heat and simmer uncovered for 2.5–3 hours, stirring occasionally to prevent burning. Cook until the sauce thickens, the beef is tender, and the oil begins to separate. The color should darken to a deep brown.
  5. Finish and serve. When the sauce is fully reduced and clings to the beef, and the meat is fork-tender, turn off the heat. Serve hot with steamed rice.

Notes

  • Rendang is famous for its longevity.
    When properly cooked (until the sauce is fully reduced and dry), it can last up to 1 month unrefrigerated, as long as it’s reheated thoroughly every 1–2 days.
    For modern storage:
    • Store in the refrigerator for up to 5–7 days.
    • Freeze for up to 3 months.
    • Reheat slowly over low heat to preserve flavor and texture.
  • Flavor develops over time:
    Rendang tastes even better after a day or two, making it perfect for meal prep, gifting, or festive meals.
  • For an easier version, you can use pre-ground rendang spice mix, though flavor may vary from fresh ingredients.