Beef Rendang is often considered the crown jewel of Indonesian cuisine, and for good reason. Its rich, complex flavors unfold in waves-bright notes of lemongrass and makrut lime leaves dance with the deep richness of caramelized beef and coconut cream while the heat of chilies urges you to go for another bite. I learned how to make this Indonesian classic during a rainy afternoon spent at a friend's kitchen in Singapore, where we simmered, stirred, and shared stories over the enticing aroma of spices. This Beef Rendang recipe captures the essence of that afternoon, blending tradition with techniques that make it approachable for any home cook.
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Why My Recipe Works
- Making a homemade rendang paste from fresh aromatics and spices creates the foundation for the bold, complex flavors of authentic Rendang.
- The long cooking process slowly renders the fat and breaks down collagen into silky gelatin. This lubricates the meat, making it irresistibly tender and moist. That's why it's important to use a cut of beef (like chuck or beef shanks) that's marbled with fat and connective tissue.
- Allowing the rendang curry to reduce until it starts to caramelize around the beef is the key to the nutty aromatic flavor and rich umami of Indonesian Beef Rendang.
- Letting the Rendang rest overnight gives the spices and aromatics time to meld, creating a deeper, more harmonious flavor profile.
What is Beef Rendang?
Beef Rendang is a rich and flavorful Indonesian dish that hails from the Minangkabau people of West Sumatra. Often described as a dry curry, this dish is slow-cooked in a fragrant blend of spices, coconut milk, and herbs until the liquid evaporates, leaving the beef deeply caramelized and packed with intense flavor.
Originally, Beef Rendang was more than just a delicious meal-it was a method of preservation. In an era before refrigeration, wealthy Minangkabau farmers would prepare Rendang after slaughtering a cow for special occasions. By cooking the beef in a combination of blisteringly spicy chili (thanks to capsaicin's natural antimicrobial properties), reducing the moisture to almost nothing, and enveloping the meat in coconut fat, they created a dish that could last for weeks in Indonesia's sweltering heat.
Difference Between Indonesian and Malaysian Rendang Beef
While Indonesian and Malaysian Beef Rendang recipes share a common heritage, they differ in flavor, texture, and preparation, reflecting the culinary traditions of each region. Indonesian Beef Rendang, particularly the version from West Sumatra, is typically cooked until almost all the liquid evaporates, leaving the meat dark, caramelized, and coated in a rich, concentrated paste. This "dry" Rendang emphasizes deep, nutty, and smoky flavors. On the other hand, Malaysian Beef Rendang often retains more sauce, resulting in a creamier texture. The Malaysian version tends to be milder and sweeter with a balance of flavors emphasizing coconut milk and aromatic spices like cinnamon, star anise, and cardamom.
Ingredients
Rendang Paste
The spice paste is the heart of this Beef Rendang recipe, infusing the dish with its signature layers of bold, aromatic flavors. A blend of coriander seed, turmeric, ginger, garlic, shallots, and chili flakes creates a balance of earthy warmth, zesty brightness, and fiery heat. Traditionally, these ingredients required judicious pounding with a mortar and pestle to turn them into a smooth paste. Fortunately, a food processor will make quick work of it, saving time and reducing wear and tear on your wrists.
Herbs
The addition of fresh herbs like lemongrass stalks, galangal, and makrut lime leaves (a.k.a. kaffir lime leaves) lend the curry a fragrant, citrusy brightness that perfectly complements the richness of the beef and rendang spices. You should be able to find these herbs at Southeast Asian grocery stores, and they freeze beautifully for future use-so stock up when you can!
Beef
Choosing the right cut of beef is key to making the good Rendang. Tougher cuts like beef shanks, chuck, or short ribs are ideal, as they are rich in connective tissue and fat. As the curry cooks low and slow, the collagen in these cuts breaks down into gelatin, giving the beef a tender, buttery texture that melts in your mouth. Lean cuts won't deliver the same moist, flavorful results, so don't skimp on the marbling.
Coconut Milk
Coconut milk balances the bold rendang spices with its creamy, velvety richness. Traditionally, it's pressed fresh from shredded coconut, but if that's out of reach, there's a convenient alternative that captures the flavor of fresh coconut milk. Desiccated coconut cream powder, like the kind from Kara, is made by spray-drying fresh coconut milk, preserving its full flavor and creaminess.
How to Make Beef Rendang
To make this Beef Rendang recipe, start by preparing the rendang spice paste. Combine shallots, garlic, ginger, turmeric, ground coriander, chili flakes, and salt in a food processor and blend until smooth. This spice paste is the flavor foundation of this dish, so make sure there are no clumps-it should be creamy and fragrant. If the paste feels too thick or dry, add a tablespoon of water to help it along.
Next, heat a heavy-bottomed pot over medium-high heat and add some vegetable oil. Sear the beef pieces in batches until each side is beautifully browned. Browning is a crucial step-Maillard browning enhances the savory depth of the beef by developing complex, caramelized flavors. Avoid overcrowding the pan, as this traps steam and prevents proper browning. Once browned, set the beef aside.
Using the same pot, fry the smashed lemongrass stalks, kaffir lime leaves, and galangal in the remaining oil until their aromas fill your kitchen. Turn the heat down to medium-low and add the spice paste. Fry it while stirring constantly to prevent sticking or burning. If the mixture starts to scorch, lower the heat and add a splash of water to keep it from burning.
Prepare the coconut milk by rehydrating coconut cream powder in warm water, or use canned coconut milk if that's what you have on hand. Stir the coconut milk into the pot along with a bit of palm sugar for balance. Return the beef to the pot and bring everything to a gentle simmer. Cover the pot loosely to allow steam to escape, and cook on low heat for several hours. Stir occasionally to ensure nothing sticks to the bottom and to evenly coat the beef in the rich curry sauce.
As the curry simmers, the liquid will gradually reduce, thickening the sauce and concentrating its flavors. After about three to four hours, the sauce will have nearly evaporated, leaving the beef coated in a dark, caramelized paste. At this stage, increase the heat slightly to fry the remaining sauce in the rendered oil, further intensifying the dish's flavor. Keep stirring to avoid burning, and stop when the beef is richly browned and the sauce clings to it like a glaze.
For the best results, let the beef rendang rest overnight in the fridge before serving. This allows the flavors to meld and deepen, creating an even more flavorful dish. When stored properly, the low moisture content of this dish makes it perfect for reheating and enjoying with steamed rice over several days-just as it was originally intended.
By the way, if you don't have the time to make this version of Rendang, I've developed a faster Chicken Rendang recipe that comes together in about an hour and still delivers a wallop of flavor.
Recipe
Beef Rendang
Equipment
Ingredients
- 1 teaspoon salt
- 1 teaspoon ground coriander seed
- ¼ teaspoon ground turmeric
- 2.5 centimeters fresh ginger (roughly chopped)
- 25 grams garlic (roughly chopped)
- 200 grams shallots (4 large roughly chopped)
- 3 tablespoons chili pepper flakes (to taste)
- 2 tablespoons vegetable oil
- 900 grams beef shanks or shortribs (cut into large cubes)
- 2 stalks lemongrass (white part only, smashed)
- 4 kaffir lime leaves (or 1 teaspoon Makrut lime zest)
- 2.5 centimeters galangal (sliced into coins)
- 2 packs coconut cream powder (or 1 can coconut milk)
- 1 tablespoon coconut sugar (brown sugar or palm sugar can be substituted)
Instructions
Why it works- Add all the 1 teaspoon salt, 1 teaspoon ground coriander seed, ¼ teaspoon ground turmeric, 2.5 centimeters fresh ginger, 25 grams garlic, 200 grams shallots, and 3 tablespoons chili pepper flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times. It's possible to double the recipe and freeze half for another time.
- Add the 2 tablespoons vegetable oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the 900 grams beef shanks in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
- Smash 2 stalks lemongrass and add them to the pot along with 4 kaffir lime leaves, and 2.5 centimeters galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
- Turn the heat down to medium-low, and then add the spice paste ingredients. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water.
- Rehydrate the 2 packs coconut cream powder in 2 cups of water and then add it to the pot along with the 1 tablespoon coconut sugar. Return the beef and herbs to the pot and stir to combine.
- Turn the heat down to medium-low and loosely cover it with a lid (you want some steam to escape). Stir the Rendang periodically and simmer for 3-4 hours until the meat is very tender. You can speed this process up by cooking in a pressure cooker for 45 minutes.
- Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. At this point, there should be quite a bit of oil in the pot from the meat, so you're essentially frying the sauce and concentrating the flavors. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. Keep in mind that oil does not evaporate during cooking, so you will still have a bit of oil at the bottom of the pan.
- The rendang beef is done when almost no sauce is left and the meat is dark brown. Ideally, you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate-colored, and the flavors will deepen. Serve the beef rendang with steamed rice.
Nutrition Facts
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Kieran says
I've made this recipe several times and it is incredible. As I open up it again to make rendang tomorrow, I thought I should leave a comment to say thank you so much for sharing this recipe.
Marc Matsumoto says
Hi Kieran, I'm happy to hear you've been enjoying it. Really appreciate you taking the time to stop by and let me know. You made my morning😁
I says
Good
Steve Hall says
Made this a number of times now, using both the recommended brand of coconut powder and different brands of tinned coconut milk. Superb every time, and definitely worth the effort (and wait!). Looking forward to finally trying the chicken version.
K Stroup says
Please try the chicken version; you won't regret it!😊
Marc Matsumoto says
Thanks Steve, I'm happy to hear you've been enjoying this!
Charlotte says
Thank you very much for this recipe! I live in Indonesia since more than 20 years and have cooked Rendang before, but always used the premade spice from packets.
Today I wanted to make some Rendang, and only discovered after the meat was already defrosted that there was no spice packet left. So I searched my recipes and found your Rendang recipe again It turned out perfectly and I won't use spice packets to make Rendang never ever again!
Only downside was my husband being hungry and asking in 5 minutes intervals "can we eat now? " for the last hour of cooking time.
Marc Matsumoto says
Hi Charlotte, I'm so happy to hear you enjoyed this! It's a bit of work, but its one of my favorite dishes to make when I have some time.
Sasha says
I have been making this dish for the 10 past years since I have discovered it traveling Indonesia. One of my faves! I add generous amount of chili flakes as we love hot 🔥 dishes. Thank you and bon appetite!
Togfiado says
I have tried many Rendang recipes but this is the one I come back to time and again, Just about to make it again, adapted, with a small rolled short-rib joint (half a kilo). Apart from the absolutely delicious flavour the thing that initially attracted me was the photo showing what the dish should look like after each hour. Gave me confidence and kept me calm.Also so impressed after my first attempt I even managed to source some Kara coconut powder on ebay. Have now found a very acceptable substitute here in the UK from SpicesontheWeb.
Marc Matsumoto says
Hi Togfiado, I'm glad to hear you've been enjoying this. Thank you for taking the time to let me know that seeing the progression of the dish hour by hour was helpful. Have a great week!
George says
I've made this recipe three times and have since printed it. I've shared the rendang with 30-40 people as small tasters. My young children can't get enough, which is surprising because it has some kick! Big thank you for this post. George from Canada
Marc Matsumoto says
You're welcome George, I'm so glad to hear your family is enjoying it! Thanks for stopping by to let me know!
Pippa says
My favourite rendang recipe. Made it many times, so rich & delicious, highly recommend
Marc Matsumoto says
Thanks Pippa! Glad to hear you're enjoying it!
Emily says
Hi Marc, I followed your (Judy’s) recipe to a T (except the dried coconut powder) and I have to say that it is GORGEOUS!! A Singaporean myself, this is the best recipe I have come across and I am not a big Rendang fan.
Marc Matsumoto says
Hi Emily, I'm so glad to hear you enjoyed it! If you have fresh coconut milk available that's definitely a better options.
Mandi Lowe says
This was amazing!! Hubby and I love a good rendang, it’s a top pick for us at any Malay restaurant. I made this low FODMAP, which means I swapped out the shallot for spring onion tips, and garlic oil instead of garlic. The rempah worked up really quick, and I used cubed mutton instead of beef. I did mine in the slow cooker for 7hrs, and it was sooooo tender! Hubby even said he’s had tougher rendang at hawker centres here in Singapore. So good, it’s going into our recipe rotation.
Marc Matsumoto says
Hi Mandi, I'm so glad to hear you enjoyed this. Thanks for sharing your tips on making this low FODMAP.
Mika says
I've made this a few times, and usually according to this recipe. Next weekend I'm going to make it again, and I was searching for this recipe but didn't find it at first - and none of the ones I found compared to this! Luckily I stumbled upon this and recognized it from the photos. Now it's safely bookmarked. 🙂 Thanks, rendang truly is one of the best dishes ever!
Marc Matsumoto says
Hi Mika, I'm glad to hear you've been enjoying this. Sorry to hear you had trouble finding it again, but I'm glad to hear you've bookmarked it this time👍🏽 We have a lot of other delicious Asian recipes, so I hope you'll try some of the other ones out!
Jen says
After less than an hour of cooking under low heat..... almost all the liquid was gone and the beef was still really hard.... I’m not sure what I did wrong.... the recipe only calls for 2 cups of coconut powder milk... it evaporated really quickly and I didn’t have any oil left over either. I ended up adding a cup of water and covering the lid completely to not let it dry out. But the flavor wasn’t very strong.
Marc Matsumoto says
Hi Jen, the amount of liquid should be sufficient. There are a couple of possibilities here. The most likely is that your heat is up too high. If you have different size burners on your stove, try putting the pot on a smaller burner. At medium low, it should still be lightly simmering (very small bubbles), but it should not be boiling. The other possibility is that your lid wasn't covering the pot enough. The lid should just slightly ajar from fully covering the pot. As for the toughness, unless you cooked the beef 3-4 hours it will be tough. If you did cook it that long and it was still tough, the cut you use likely did not have enough fat and collagen. When cooking any meat for a long amount of time, it's important to use one with a lot of fat and gristle. This is what breaks down over time, lubricating the meat and making it fall-apart tender.
Jen says
Thank you for that information. I ended up adding more water and powdered coconut milk to continue cooking until the meat was tendered. After 4.5 hours it was definitely amazingly tender. Dish came out really good still. Was wondering why I had no oil at all while cooking. What produces the oil? A friend told me the oil usually comes from the coconut milk. I used the powdered form you recommended.
Marc Matsumoto says
Hi Jen, I'm glad to hear it ended up working out in the end. Some fat should come from the coconut cream (the powdered kind has fat), but most of it will come from the beef. When you're braising things for a very long time, the fat and collagen melts out of the beef lubricating the meat. This is why it's important to use a cut with lots of fat and gristle.
Shawna says
Do you leave in the fridge overnight, or just on the stove it in a cold oven?
Marc Matsumoto says
Hi Shawna, historically rendang was created to preserve meat without refrigeration, however for food safety reason I recommend you refrigerate it.
Marc Matsumoto says
I Rose, I hope you enjoy!
Rose Groeneweg says
I love this. I lived in Malaysia before an I loved the Asia food. I looking for how I can make the paste on my own because it is more taste this way and health. Thanks a lot and I will keep following you
Marc Matsumoto says
Hi outRIAAge, I vaguely remember the conversation, but not enough to remember the crowdsourced recipe. I guess if I were going to do this with sous vide halibut, I'd make the sauce separately. The kay to getting the sauce right is to caramelize all the aromatics, and then boil down the coconut milk it it achieves the right consistency. The oil from the coconut milk will separate by that point, so then you might consider emulsifying this into a thinner sauce by blending the resulting rendang paste and oil with some fresh coconut milk and lecithin.
outRIAAge says
Hi Marc: I can't find the earlier comments. I'm looking for the conversation in which you and I and a few more people crowdsourced the idea of a sous vide halibut rendang? I never wrote the damn thing down!
AndyR says
Fantastic recipe, I made this dish before using store bought pastes, never again. An absolute must is to make sure there is almost liquid left, it takes time but is well worth the wait. And it tastes incredible next day.
jasminerice says
The recipe sounds very promising. I am very familiar with beef rendang and love it. Thank you for mentioning about the coconut cream. I have to try it. I personally do not like to substitute the fresh/frozen coconut with the canned coconut milk. I just don't like the taste
Nura ZA says
Thank you very much for sharing this recipe! This has been my "go to" rendang recipe for a number of years now, actually. It rastes legit!
Marc Matsumoto says
You're welcome! I'm so glad to hear you've been enjoying it!
Marc Matsumoto says
Hi Katie, garlic sometimes turns green when it's pureed. I'm not really sure why this happens, but it should not effect the taste.
Rizka Roswina says
Looks good - Our family version of beef rendang passed on from my mother who is from minangkabau/padang (Indonesia) is here : https://www.daunjeruk.com/recipes/beef/102-beef-rendang
Katie English says
Very interesting - I have just made this recipe (used pork as I dont eat beef) and the spice mixture has turned green in the early stages of cooking - and ideas why that would happen?? The only thing I didn't have was the kaffir lime leaves - everything else was as the recipe. 🙁
Antonia King says
Gorgeous
Marc Matsumoto says
Hi Um Jannah, the lime leaves and galangal contribute a lot of the flavor for the dish so while you could probably make a stewed beef that tastes pretty good without them, it's not going to taste like Rendang. As for using fresh limes, I would not recommend it. Kaffir lime has a very distinct flavor (it does not taste like regular limes).
Um Jannah Aboelneil says
What if I can't find lime leaves and galangal will this still work out nice? Can I ise fresh lime?
Marc Matsumoto says
Hi Angie, yes, that will work, but you'll need to use a pot with double the surface area to do the browning (either that or use 2 pots).
Angie Ng says
Hi Marc, I'm planning to re-create this dish for 10 folks at my upcoming dinner party. Is it safe to simply double the ingredients and follow your instructions?
Rick Bushell says
Absolutely delicious! I'll be making it again. I used chuck steak as that's what I had in the freezer but I think just about any cut of beef would do. Good luck Ewout Lagendijk.
Ewout Lagendijk says
so what did you think of it, Rick Bushell? I'm making it tonight 🙂
Rick Bushell says
LOL! I was looking for a good recipe for Rendang and I saw Marc was involved and new this was going to be it. After the recipe for beef cheeks awhile ago from Marc I knew this would be good. Making it now. Best part? I grow all the aromatics! Will know tonight! 🙂 Will serve with my version of coconut rice and vegies from the garden.
indonesian abroad says
Hi karen,
the most sought after rendang in indonesia for sure is rendang padang so the best chance you get the best rendang experience is asking for the best restaurant padang to the local people, You must try balinese cusine while you there, you might find a new favorite .....
Marc Matsumoto says
Hi Regine, I've updated with a note about the oil. Thanks for your feedback!
cineasregine says
correction to prior post. I meant to write "add" not "had" in front of "a note."
cineasregine says
Thanks Marc. This weekend I made 2 of your recipes. The Rendang and Best Lasagna. Your recipes are excellent. I respectfully suggest you had a note regarding the oil that is left after sauce is gone. In my case, I should have removed it as soon as sauce had dissipated. It would have looked exactly like in your picture. I will certainly make it again. Thanks. Regine