Indonesian
Rendang
A deep, dry-style Minangkabau beef rendang slowly cooked in coconut milk, chilies, lemongrass, galangal, and fragrant leaves until the sauce turns dark and clings to the meat. It is rich, spiced, and best served with warm rice.
Watch it madeCR COOK · 7:50
Ingredients
- Beef chuck or shin, cut into 4 cm pieces400g
- Thick coconut milk400ml
- Fresh grated coconut3 tbsp
- Red chilies, chopped5
- Bird's eye chilies2
- Shallots, chopped5
- Garlic cloves, chopped3
- Fresh ginger, chopped2 cm piece
- Fresh galangal, chopped3 cm piece
- Fresh turmeric, chopped2 cm piece
- Candlenuts2
- Coriander seeds1 tsp
- Cumin seeds1/4 tsp
- Lemongrass stalks, bruised and tied2
- Kaffir lime leaves, torn3
- Turmeric leaf, tied in a knot1 small leaf
- Indonesian bay leaf1
- Asam kandis1 piece
- Palm sugar1 tsp
- Salt3/4 tsp, plus more to taste
Method
- Toast the grated coconut in a dry pan over medium heat, stirring constantly, until deep golden brown, then pound or grind it into a coarse oily paste.
- Toast the coriander seeds and cumin seeds briefly, then grind them with the chilies, shallots, garlic, ginger, galangal, turmeric, and candlenuts into a smooth spice paste.
- Place the coconut milk in a heavy pot or wok and bring it to a gentle simmer over medium heat.
- Add the spice paste, lemongrass, kaffir lime leaves, turmeric leaf, Indonesian bay leaf, asam kandis, palm sugar, and salt, then stir until the coconut milk is fragrant and lightly bubbling.
- Add the beef pieces and simmer uncovered over low heat, stirring often, until the meat begins to tenderize and the coconut milk reduces, about 1 1/2 hours.
- Stir in the toasted coconut paste and continue cooking gently, scraping the bottom often so the coconut does not scorch.
- Keep cooking until the liquid evaporates, the oil separates, and the spice mixture turns dark brown and coats the beef, about 1 to 1 1/2 hours more.
- Remove the asam kandis, lemongrass, and leaves, then taste and adjust the salt.
- Rest the rendang for at least 10 minutes before serving so the spices settle into the meat.
Common questions
Can I substitute the beef chuck or shin with another cut or protein in rendang?
Yes. Beef short rib, brisket, or blade are good substitutes because they have enough connective tissue for long simmering. For chicken, use thighs only and reduce the cooking time significantly; the sauce should still finish thick and deeply colored.
How long does rendang take to cook until the beef is tender and the sauce is dry?
Plan on about 2.5 to 4 hours total, depending on the cut and your heat level. The beef should be very tender before the sauce turns dark, oily, and clings tightly to the meat.
What are the most common mistakes when making rendang?
The biggest mistakes are cooking too hot, which scorches the coconut, and not stirring enough once the paste thickens. Also avoid adding too much liquid; rendang should reduce slowly, not stew in a watery sauce.
How should I store leftover rendang, and does it taste better the next day?
Store cooled rendang in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. It often tastes better the next day because the spices and coconut deepen as it rests.
What should I serve with rendang?
Serve it with hot steamed rice, which balances the rich sauce. Good sides include cucumber, blanched greens, or a simple sambal. A fresh, crisp vegetable dish helps cut through the dish’s richness.