Authentic Indonesian Beef Rendang Recipe

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

10.0

Taste

7.0

Difficulty

9.0

Presentation

8.0

Nutrition

9.5

Value

9.0

Instructions

9.5

Ingredients

9.0

Time Accuracy

9.0

Would Make Again

9.4

Overall

Cooking Timeline

Prep 30 min

Cook 180 min

Step 1
Step 2
Step 3
Step 4
Step 5 120 min
Step 6 60 min

Ingredients

Servings

Units

Meat

2 lbs beef chuck (cut into large chunks)

Coconut Base

4 cups coconut milk (full-fat)

Aromatics & Spice Paste

8 pieces shallots (peeled)
6 cloves garlic
1 inch ginger (peeled)
1 inch galangal (peeled and sliced)
2 stalks lemongrass (white part only)
5 pieces red chili peppers (adjusted to taste)

Spices

1 tbsp ground coriander
1 tsp turmeric
1 tsp salt (to taste)

Aromatics Extra

4 leaves kaffir lime leaves
1 leaf turmeric leaves (optional, knotted)

Equipment

Heavy-bottomed wok or Dutch oven Essential for long simmering
Food processor or blender For making the spice paste
Wooden spoon For continuous stirring

Instructions

1

Blend shallots, garlic, ginger, galangal, lemongrass, and red chili peppers into a smooth spice paste.
2

In a heavy-bottomed wok or Dutch oven, combine coconut milk, spice paste, kaffir lime leaves, and lemongrass stalks over medium heat.
3

Bring the mixture to a boil, stirring frequently to prevent the coconut milk from curdling too quickly.
4

Add the beef chunks to the wok and reduce heat to low.
5

Simmer uncovered, stirring occasionally, until the liquid reduces and the oil begins to separate from the coconut milk.
120 min
6

Continue cooking over low heat, stirring more frequently as the sauce darkens and caramelizes around the beef until completely dry and deep brown.
60 min

Nutrition

Calories 480

Protein 34g

Carbs 12g

Fat 36g

Fiber 3g

Sugar 4g

Sodium 520g

Serving Size 1 serving

Expert Review

Reviewed by FindEdition Kitchen

Verdict

The pinnacle of slow-cooked Indonesian cuisine, bursting with complex spices and rich flavor.

Pros

Incredible depth of flavor
Freezes exceptionally well
Naturally gluten-free

Cons

Requires long cooking time and frequent attention

Overview

An iconic rich and spicy Indonesian meat dish cooked slowly in coconut milk and spices until caramelized.

AI Insights

Summary

A classic recipe for Indonesian Beef Rendang, highlighting slow cooking techniques to caramelize spices and coconut milk directly onto tender beef chunks.

Tips

Use chuck roast or brisket as they withstand long braising times and become meltingly tender
Do not rush the reduction stage; constant stirring toward the end prevents burning
Fresh galangal and lemongrass provide a sharper, more authentic taste than powdered alternatives

Substitutions

Beef chuck → Lamb shoulder or firm jackfruit (for vegetarian version)
Galangal → Extra ginger if galangal is unavailable

Storage

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Pairing

Steamed jasmine rice Cassava leaves in coconut milk (Ulam)

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FAQ

What makes Rendang dry versus wet?

Traditional authentic Rendang is cooked until all the liquid evaporates and the meat fries in its own coconut oil until dark brown (Kalio is the wetter intermediate stage).

Can I make this ahead of time?

Yes! Rendang actually tastes better the next day as the spices deepen in flavor.