10.0
Taste
IMG_0736
Dinner
Featured
Authentic Beef Rendang
A world-renowned slow-cooked Indonesian dish featuring tender beef simmered in coconut milk and rich spices until dark and caramelized.
Ready in
210 minutes
Makes 6 servings
About This Recipe
A world-renowned slow-cooked Indonesian dish featuring tender beef simmered in coconut milk and rich spices until dark and caramelized.
Traditional Indonesian slow-cooked dry curry loaded with aromatic spices.
Category Scores
7.5
Difficulty
9.0
Presentation
6.5
Nutrition
9.0
Value
9.0
Instructions
9.0
Ingredients
9.0
Time Accuracy
8.5
Would Make Again
9.3
Overall
Cooking Timeline
Ingredients
Meat
Coconut & Liquids
Aromatics & Spice Paste
Spices
Equipment
- Heavy-bottomed Dutch oven or Wok Essential for long simmering
- Food processor For grinding spice paste
- Wooden spatula For frequent stirring
Instructions
-
1
Blend shallots, garlic, ginger, galangal, lemongrass, and dried chilies into a smooth spice paste.
-
2
In a heavy-bottomed wok or Dutch oven, combine coconut milk and the spice paste over medium heat.
-
3
Add beef chunks and bring to a simmer, stirring frequently to prevent burning.
-
4
Reduce heat to low and simmer uncovered, stirring occasionally as the liquid reduces and thickens.
2 min -
5
Continue cooking until the coconut oil separates from the coconut milk and the beef fries in its own oil until dark brown and caramelized.
1 min
Nutrition
Calories
520
Protein
34g
Carbs
12g
Fat
38g
Fiber
3g
Sugar
4g
Sodium
580g
Serving Size
1 serving
Expert Review
Verdict
An extraordinarily flavorful, melt-in-your-mouth masterpiece of Southeast Asian cuisine.
Pros
- Deep complex flavors
- Incredible tender texture
- Freezes well
Cons
- Requires long unattended cooking time
Overview
Traditional Indonesian slow-cooked dry curry loaded with aromatic spices.
AI Insights
Summary
A world-renowned slow-cooked Indonesian dish featuring tender beef simmered in coconut milk and rich spices until dark and caramelized.
Tips
- Stir more frequently as the sauce thickens toward the end to avoid scorching
- Use full-fat canned coconut milk for the richest flavor and oil separation
- Cut the beef into uniform chunks for even cooking
Substitutions
- Galangal → Extra ginger (though galangal provides authentic flavor)
Storage
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Pairing
Steamed jasmine rice Cucumber pickle slices
AI Cooking Assistant
Ask questions about this recipe — substitutions, timing, or technique.
Open Cooking AssistantFAQ
Can I use beef stew meat?
Yes, beef chuck or stew meat works best because it becomes tender during the long cooking process.
How long does rendang last?
It keeps well in the refrigerator for up to 5 days and tastes even better the next day.
Community Reviews
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Community Average
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0 verified cooks
4.9 expert rating
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