Indonesian

Beef Rendang

Hard · 3 hr

Serves 6IndonesianGluten-freeDairy-freeNut-free

Dry-braised beef cooked down in coconut milk and lemongrass-spice paste until deeply caramelised. Intense, aromatic and unforgettable.

3 hrTotal time

6Serves

4Steps

IndonesianCuisine

Method

Make the paste
Blend shallots, garlic, chillies, galangal, lemongrass and turmeric with a splash of water until smooth.
Why: A fine paste releases maximum flavour.
Cook from here
Fry the paste
Cook paste over medium heat, stirring, until oil separates and it smells toasted, about 10 minutes.
Why: This step is essential for authentic rendang depth.
Cook from here
Reduce slowly
Add beef, coconut milk, lime leaves, tamarind and sugar. Simmer uncovered 2–3 hours until liquid is absorbed.
Why: The long reduction is what defines rendang.
Cook from here
Crisp and serve
Continue cooking until the beef fries gently in its own coconut oil. Serve with steamed rice.
Why: The final frying stage creates the signature crust.
Cook from here

Use full-fat coconut milk and resist adding water — patience during reduction is the secret.

Make the paste
Blend shallots, garlic, chillies, galangal, lemongrass and turmeric with a splash of water until smooth.
Why: A fine paste releases maximum flavour.
Cook from here
Fry the paste
Cook paste over medium heat, stirring, until oil separates and it smells toasted, about 10 minutes.
Why: This step is essential for authentic rendang depth.
Cook from here
Reduce slowly
Add beef, coconut milk, lime leaves, tamarind and sugar. Simmer uncovered 2–3 hours until liquid is absorbed.
Why: The long reduction is what defines rendang.
Cook from here
Crisp and serve
Continue cooking until the beef fries gently in its own coconut oil. Serve with steamed rice.
Why: The final frying stage creates the signature crust.
Cook from here