Spicy Beef Rendang is a slow-cooked Indonesian dish where beef is simmered in coconut milk and a fragrant blend of spices until it becomes tender, dark, and rich. The dish is deeply flavorful with a perfect balance of spice, savory depth, and a hint of sweetness.
Why You’ll Love This Recipe
- Rich, complex flavor from traditional Indonesian spices
- Beef becomes melt-in-your-mouth tender
- Naturally gluten-free and dairy-free
- Perfect for make-ahead meals—flavor improves over time
- Great for gatherings or special dinners
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck or stew meat, cut into chunks
- Coconut milk (full-fat)
- Shallots
- Garlic
- Fresh ginger
- Galangal (or extra ginger if unavailable)
- Fresh turmeric or ground turmeric
- Lemongrass stalks
- Kaffir lime leaves
- Red chilies (adjust to desired heat level)
- Coriander, cumin, and cinnamon
- Tamarind paste or lime juice
- Palm sugar or brown sugar
- Salt
- Vegetable oil
Directions
- In a blender, make a spice paste using shallots, garlic, ginger, galangal, turmeric, and chilies.
- Heat oil in a large pot. Cook the spice paste until fragrant and slightly darkened.
- Add the beef and sear until lightly browned.
- Pour in coconut milk, tamarind paste, lime leaves, lemongrass, and spices. Stir well.
- Simmer uncovered over low heat for 2.5 to 3 hours, stirring occasionally.
- Allow the liquid to reduce until the sauce thickens and darkens, coating the beef.
- Adjust seasoning and serve hot with rice.
Servings and timing
- Servings: 6–8
- Prep time: 30 minutes
- Cook time: 2.5 to 3 hours
- Total time: ~3.5 hours
Variations
- Use chicken or lamb instead of beef
- Add more or fewer chilies to adjust heat
- Make a vegetarian version with tempeh or jackfruit
- Try pressure cooking to reduce cooking time, then reduce sauce on stovetop
- Use store-bought rendang paste for a shortcut
Storage/reheating
- Store in the fridge for up to 5 days
- Reheat gently on the stove or in the microwave
- Freeze for up to 2 months; thaw overnight and reheat before serving
- Flavor deepens over time, making it even better as leftovers
FAQs
1. What cut of beef is best for rendang?
Beef chuck or stew meat is ideal because it becomes tender and flavorful over long cooking.
2. Can I make this dish ahead of time?
Yes, rendang tastes even better the next day.
3. Is rendang supposed to be dry?
Yes, traditional rendang is a dry curry—simmer until the sauce clings to the beef.
4. What do I serve with rendang?
Steamed rice, coconut rice, or flatbreads like roti or naan.
5. Can I make it in a slow cooker?
Yes, cook on low for 6–8 hours, then reduce the sauce uncovered on the stovetop.
6. How spicy is it?
Medium to hot, depending on the number of chilies—adjust to your taste.
7. What’s a substitute for galangal?
Use extra ginger or a mix of ginger and lime zest.
8. Can I use powdered spices?
Yes, but fresh ingredients give better depth of flavor.
9. What if I can’t find kaffir lime leaves?
Substitute with lime zest or a splash of lime juice.
10. Is rendang gluten-free?
Yes, as long as no gluten-containing ingredients are added.
Conclusion
Spicy Beef Rendang is a show-stopping dish that rewards your time and patience with deep, bold flavors and irresistibly tender beef. Whether you’re making it for a festive occasion or to stock your fridge with amazing leftovers, this dish is a true culinary treasure.
Print
Spicy Beef Rendang Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indonesian
Description
Spicy Beef Rendang is a rich and flavorful Indonesian dry curry made by slowly simmering beef in coconut milk and aromatic spices until tender and deeply caramelized. This slow-cooked dish is bursting with bold flavors and heat, perfect with steamed rice for a hearty meal.
Ingredients
-
For the spice paste:
-
6 shallots, peeled
-
4 cloves garlic
-
3 red chilies (adjust to taste)
-
1-inch piece of fresh ginger
-
1-inch piece of fresh galangal (or substitute with more ginger)
-
1 stalk lemongrass, white part only
-
1 tsp ground coriander
-
1 tsp ground cumin
-
1 tsp ground turmeric
-
-
For the rendang:
-
2 lbs (900g) beef chuck or stew meat, cut into 2-inch cubes
-
2 cups coconut milk (full-fat)
-
1 cup water
-
4 kaffir lime leaves, torn
-
2 turmeric leaves, tied in a knot (optional)
-
2 tbsp tamarind paste (or 1 tbsp lime juice)
-
2 tbsp palm sugar or brown sugar
-
1 cinnamon stick
-
2 tbsp cooking oil
-
Salt to taste
-
Instructions
-
Make the spice paste:
In a blender or food processor, blend shallots, garlic, chilies, ginger, galangal, lemongrass, coriander, cumin, and turmeric until smooth. Add a little oil or water to help it blend if needed. -
Sauté the paste:
Heat oil in a large pot or Dutch oven over medium heat. Add the spice paste and cook for 5–7 minutes until fragrant and the oil starts to separate. -
Cook the beef:
Add the beef to the pot and stir to coat with the spices. Cook for 5 minutes until lightly browned. -
Simmer:
Add the coconut milk, water, kaffir lime leaves, turmeric leaves (if using), tamarind paste, sugar, cinnamon stick, and a good pinch of salt. Bring to a gentle boil. -
Slow cook:
Reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the sauce thickens and the beef is tender. Stir more frequently near the end to prevent burning. -
Finish:
Continue to cook until the sauce becomes dry and dark, and the oil starts to separate. The beef should be deeply caramelized and coated in the spice mixture. -
Serve:
Serve hot with steamed rice and vegetables.
Notes
-
Beef rendang gets better the next day, making it perfect for meal prep or leftovers.
-
Adjust chili quantity for more or less heat.
-
If you can’t find kaffir lime or turmeric leaves, the flavor will still be delicious without them.