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Beef Rendang served
Spicy and tender dry beef curry with coconut

Beef Rendang

Author: Flavelo
Recipes Main Courses
Rendang is not simply a curry, but a lesson in patience. This Sumatran speciality is technically a 'dry curry': the meat is cooked in spiced coconut milk until the liquid completely evaporates. That's when the magic happens: the meat and the thick spice paste clinging to it begin to fry (caramelise) in the oil separating from the coconut milk. The result is an almost black, intense, flavour-explosive meat dish that would keep for months – if it weren't eaten immediately.
🕒 Prep Time 45 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 45 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Large wok or heavy-bottomed pot (non-stick is an advantage)
  • Blender or mortar (for the spice paste)
  • Wooden spoon

Instructions

1 ✓

Cut the beef into 4-5 cm cubes. Do not remove all the sinew, as it becomes gelatinous during the long cooking process.

Tip: Larger cubes are needed than for a standard stew because the meat shrinks significantly during the 3 hours of cooking.
2 ✓

Prepare the spice paste (rempah): blend the onion, garlic, ginger, galangal, chillies, and water until smooth.

Tip: A homogeneous paste ensures the sauce is thick and smooth, not lumpy.
3 ✓

Bruise the lower, white part of the lemongrass stalks (to release the scent), and discard the upper green part.

Tip: Bruising helps release the citrusy essential oils from the plant fibres.
4 ✓

Put the meat, spice paste, coconut milk, lemongrass, turmeric, salt, and sugar into the pot. Mix together while cold.

Tip: No need to pre-fry the meat! The essence of rendang is that the meat cooks in the spiced milk, then fries at the end.
5 ✓

Cook over a medium heat, stirring frequently, until the liquid thickens (approx. 1.5-2 hours).

Tip: Coconut milk tends to burn, so stirring is important. In this phase, the meat softens.
6 ✓

When the liquid has evaporated and the oil (coconut oil) visibly separates, reduce the heat to low. Stir continuously and fry the meat in its own thick, dark brown paste for another 30-40 minutes.

Tip: This is the critical 'caramelisation' stage. Due to the lack of moisture, the temperature rises above 100°C, creating deep, roasted flavours (Maillard reaction).
7 ✓

It is ready when the meat is dark brown and there is hardly any sauce left underneath, only oil. Serve with steamed rice.

Tip: Rendang is even better the next day as the spices mature.

Recipe FAQ

Why does it need cooking for so long?
For two reasons: firstly, the tougher beef cuts need time to soften, and secondly, the coconut milk must completely evaporate for the 'frying' phase to begin.
Can I substitute galangal?
Galangal has a piney-citrusy taste, different from ginger. If you can't find it, use more ginger and a little lemon zest, but for the authentic taste, it's worth hunting down (often found frozen in Asian shops).

Ingredients

  • 1 kg beef shin or neck (stewing beef)
  • 800 ml full-fat coconut milk (tinned)
  • 3 heads onions
  • 6 cloves garlic
  • 30 g fresh ginger
  • 20 g galangal root (fresh or frozen)
  • 3 stalks fresh lemongrass
  • 4 whole chillies (to taste)
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 1 tbsp palm sugar or brown sugar
  • 100 ml water