Beef Rendang (So Delicious!)

published November 20, 2024

5 from 1 vote

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This beef rendang recipe is a creamy and rich Indonesian/Malaysian beef stew. It’s made with well-marbled beef, aromatic whole spices, and coconut milk—so flavorful, warming, and delicious!

A large spoonful of beef rendang over a large pot.

I am a big fan of Indonesian recipes and have already shared this fragrant coconut milk rice (Nasi Uduk). Now is the time to share this restaurant-quality mouthwatering beef rendang curry/stew. I used to order it again and again whenever I went out with my friends. But now that I know how to make it, I prefer to make it at home—the kitchen smells fantastic, and the flavor is … *chef’s kiss*.

A serving of beef rendang over rice on a white plate.

Watch how to make it

What is Beef Rendang

Originally from Indonesia, Beef Rendang has become a favorite dish in Malaysia. It is made with well-marbled beef, whole spices (cinnamon, star anise, cardamom, cloves), fresh aromatics (ginger, galangal, lemongrass, Kaffir lime leaves), and coconut-based sauce.

This Malaysian curry recipe simmers and reduces for hours, tenderizing the beef and infusing it with flavor—it’s spicy, rich, creamy, and melts in the mouth. If you love Southeast Asian recipes, I’m sure you’ll love this one as much as I do.

Ingredients

Beef: Braising steak or chuck steak are great options as they are rich and well-marbled.
Beef rendang paste: To make this aromatic paste at home, you need ginger, galangal, garlic, shallots (or an onion), lemongrass, and Bird’s Eye Chilies (aka Thai chilies).
Coconut: You will need both full-fat coconut milk and shredded coconut. I love to use homemade coconut milk and homemade shredded coconut, but your favorite store-bought brand will work, too. It’s best to look for ones with no added sugar (or you might need to reduce or omit the sugar added to the recipe).
Tamarind paste: This sweet-sour paste (or puree) can be found online, in the international aisle of the supermarket, or in Indian or Asian stores. You can also use tamarind pulp soaked in 1 Tbsp of hot water. I don’t recommend substituting it, but if you can’t find it, you can replace it with rice vinegar or lemon/lime juice.
Sugar: I use coconut sugar for this recipe, but you can use brown sugar instead.
Whole spices: You will need star anise, cloves, green cardamom pods, and cinnamon sticks.
Fresh herbs: You will also need lemongrass (the white parts only) and Kaffir lime leaves. Both of these freeze really well, so you can easily freeze them and use them in recipes like Tom Yum soup, Thai red curry paste, or vegan green curry.
Salt.
Oil.
Water.

A photo of the ingredients for beef rendang paste.

See the printable recipe card below for full information on ingredients and quantities.

How to make Beef Rendang

Prepare the beef rendang paste: First, remove the bulbs from the lemongrass, then chop off the green upper parts (you can reserve/freeze them for soups and curries). Split the white parts lengthwise to make them easier to process.

Then, peel and roughly chop the ginger and chop the galangal. Peel the garlic and small shallots (if using onion, roughly chop it). Remove the stems from the chilies. Slice the kaffir lime leaves.

Finally, add all the paste ingredients into a food processor or chopper and blend them into a smooth paste.

A collage of photos showing how to blend beef rendang paste.

For enhanced flavor, you can optionally toast the shredded coconut in a dry pan over medium heat. Toast for a couple of minutes, stirring constantly until golden brown and fragrant. Set it aside to cool while preparing the rest.

Brown the beef: If needed, cube the meat. Then heat 2 Tbsp vegetable oil in a large pot or Dutch oven over high heat. Sear the beef chunks on all sides. Don’t overcrowd the pan, and brown the meat in batches if necessary. Then, set it aside.

Cook the spice paste: Next, heat the rest of the oil and add the rendang paste to the pot. Cook for a couple of minutes until it becomes aromatic and darkens slightly. Be sure to stir well, mixing in any bits left from the beef to enhance the flavor.

Add the curry ingredients and the beef: Pour in the coconut milk, shredded coconut, sugar, tamarind paste, star anise, cloves, green cardamom pods, cinnamon sticks, kaffir lime leaves, and smashed lemongrass. Pour the water and mix well. Then, add the pre-cooked beef. Bring the mixture to a boil.

A collage of photos showing simmering curry ingredients and beef in a large pot.

Simmer the sauce: Once boiling, reduce the heat to low and partially cover the pot with a lid. Simmer for about 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Once the beef rendang curry has achieved your desired consistency, remove it from the heat. Then, remove all the spices and lemongrass stalks. Taste and adjust any of the seasonings if desired.

Finally, serve and enjoy the best rendang with steamed rice. You can also serve it with fragrant jasmine rice, coconut rice, or even with naan or roti.

Steaming hot beef rendang cooked in a large pot.

Vegan Green Curry

Chana Masala

Easy Thai Red Curry (Vegetarian/Vegan Options)

If you try this beef rendang recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!