Beef Rendang (So Delicious!)

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

5 from 1 vote

Beef Rendang (So Delicious!)

This creamy and rich beef rendang recipe (Indonesian/Malaysian beef stew) combines well-marbled beef, aromatic whole spices, and coconut milk.

Prep Time20

Cook Time3

Total Time3 20

Course: Main

Cuisine: Indonesian

Freezer friendly: 3 Months

Shelf life: 3-4 Days

Servings:

Author: Samira Kazan

Ingredients

Beef Rendang Paste

16 Bird's eye chili (Thai chili) fresh or dried
8-10 shallots small, or 1 medium onion
8 cloves garlic large
6 lemongrass stalks white part only
1 oz galangal
1 oz ginger

Beef Rendang

3 lb braising steak or chuck steak, cut into medium size chunks
13.5 oz full fat coconut milk 1 can
1/2 cup shredded coconut
1.5 Tbsp coconut sugar or brown sugar
1/2 cup water
3 Tbsp vegetable oil 2 Tbsp for the meat and 1 Tbsp for the paste
1 lemongrass stalk white part only, smashed
5 kaffir lime leaves
1 Tbsp tamarind paste (puree)
1.5 cinnamon sticks
5 cloves or 1/2 tsp clove powder
4 Star Anise
5 green cardamom pods or 1 tsp cardamom powder
1/2 Tbsp sea salt

US Customary - Metric

Instructions

Remove the bulbs from the lemongrass, then chop off the green upper parts. Split the white parts lengthwise. Peel and roughly chop the ginger and chop the galangal. Peel the garlic and shallots. Remove the stems from the chilies. Slice the kaffir lime leaves. If needed, cube the beef.
In a food processor or chopper, blend the Thai chilies, shallots, garlic, lemongrass, galangal, and ginger into a smooth paste.
Optional step: Toast the shredded coconut in a dry pan over medium heat for 2-3 minutes, stirring constantly until golden brown and fragrant. Set it aside.
In a large pot or Dutch oven, heat 2 Tbsp of vegetable oil over high heat. Sear the beef chunks until browned on all sides, working in batches if needed to prevent overcrowding the pot. Set aside.
Add the remaining oil and the rendang paste to the pot and cook for 2-3 minutes until it becomes aromatic and slightly darker in color.
Pour in the coconut milk, shredded coconut, sugar, kaffir lime leaves, smashed lemongrass stalk, tamarind paste, spices (cinnamon sticks, cloves, star anise, cardamom pods, salt), and water and stir to combine. Return the beef to the pot.
Bring to a boil, then reduce heat to low. Cover the pot partially with the lid. Simmer for about 2-3 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
Once the desired consistency is achieved, remove the beef rendang from the heat. Remove the whole spices and lemongrass stalk. Taste and adjust the seasoning if needed.
Serve and enjoy with steamed rice.

Video

Notes

To store: Beef rendang is a great meal to make ahead as the flavors meld and enhance over time. Transfer the cooled dish to an airtight container and store in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat on the stove with a splash of water, stirring until warm.

Check the blog post for more tips!

Nutrition