Beef Rendang is a mouthwatering dish with tender beef cooked in a rich, spicy coconut sauce. It’s packed with flavors from spices like ginger, garlic, and lemongrass!
This dish is a favorite for special meals, and it makes your kitchen smell amazing! I love serving it with rice to soak up that delicious sauce—yummy!
Key Ingredients & Substitutions
Beef Chuck: It’s best to use beef chuck for its richness and tenderness when cooked slowly. If you need a substitute, brisket or round cuts work well but may be slightly leaner.
Coconut Milk: Full-fat coconut milk gives a creamy texture and flavor. Light coconut milk can be used, but your dish will be less rich. You can also use unsweetened almond or oat milk as a dairy-free alternative, though it will change the flavor.
Lemongrass: Fresh lemongrass adds a bright, citrusy note. If unavailable, you can use a teaspoon of lemon zest mixed with a teaspoon of lemon juice as a substitute.
Kaffir Lime Leaves: These add a unique flavor to the dish. If you can’t find them, fresh lime zest is a good alternative, but it won’t give the exact taste.
Spice Paste Ingredients: If you find fresh galangal or turmeric hard to find, you can use ground turmeric (1 tsp) and a hint of ginger for the galangal. Shallots can be replaced with red onions.
How Do I Make Sure My Beef Rendang is Tender and Flavorful?
The key to a great Beef Rendang is in the slow cooking. Cooking low and slow allows the flavors to deepen and the beef to become tender. Here’s how to nail it:
- Start with a quality cut of beef and cut it into uniform chunks for even cooking.
- Sauté the spice paste until fragrant. This step is crucial—don’t rush it!
- Always bring your pot to a gentle simmer, not a boil. Too high heat can toughen the meat.
- Give it time! Let it simmer uncovered for 2 to 3 hours. Stir occasionally, especially towards the end, to prevent sticking.
Once it’s done, the sauce should be thick and clingy, coating the beef perfectly. Adjust the salt to your liking, and enjoy it with rice!
Beef Rendang Recipe
Ingredients You’ll Need:
For the Beef Rendang:
- 2 lbs (900g) beef chuck, cut into chunks
- 2 cups coconut milk
- 1 cup water
- 3 stalks lemongrass, bruised and cut into 4-inch pieces
- 4 kaffir lime leaves, torn
- 2 turmeric leaves (optional), torn
- 2 cinnamon sticks
- 3 star anise
- 1 tbsp tamarind paste
- 2 tbsp cooking oil
- Salt to taste
- 2-3 red chilies, sliced (for garnish)
- Fresh mint leaves (for garnish)
For the Spice Paste:
- 6 shallots
- 5 cloves garlic
- 3 inches fresh ginger, peeled
- 2 inches fresh galangal, peeled
- 2 inches fresh turmeric, peeled (or 1 tsp turmeric powder)
- 5 dried red chilies, soaked to soften
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp white peppercorns
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation, plus 2 to 3 hours of cooking time for the beef to become tender and flavorful. So, plan on about 3 to 3.5 hours from start to finish! Perfect for a cozy evening meal.
Step-by-Step Instructions:
1. Prepare the Spice Paste:
Start by dry-toasting the coriander seeds, cumin seeds, and white peppercorns over medium heat until they smell fragrant—about 2-3 minutes. Once toasted, grind them into a fine powder using a spice grinder or mortar and pestle.
2. Blend the Spice Paste:
In a blender or food processor, combine the shallots, garlic, ginger, galangal, turmeric, softened red chilies, and the toasted spice powder. Blend until you have a smooth paste. If it’s too thick, add a little oil or water to help it along.
3. Sauté the Spice Paste:
In a large heavy-bottomed pot or wok, heat the cooking oil over medium heat. Once hot, add the spice paste and sauté for about 5-7 minutes. Keep stirring until it becomes aromatic and the oil starts to separate from the paste.
4. Brown the Beef:
Add the chunks of beef into the pot, stirring well to coat them with the spice paste. Cook for about 5-10 minutes, stirring occasionally, until the beef is browned on all sides.
5. Add Liquid and Aromatics:
Pour in the coconut milk and water. Add the bruised lemongrass, torn kaffir lime leaves, turmeric leaves (if using), cinnamon sticks, star anise, and tamarind paste. Stir everything well to combine.
6. Simmer the Beef Rendang:
Bring the mixture to a gentle simmer. Then, lower the heat and leave it uncovered, stirring occasionally. This simmering phase is important—continue to cook for 2 to 3 hours until the beef is incredibly tender and the sauce has thickened into a rich brown color.
7. Final Seasoning:
Once the beef is tender and the sauce is thickened, season with salt to taste, adjusting to your preference.
8. Serve and Garnish:
Serve your Beef Rendang hot over a bed of steamed white rice. Garnish with sliced red chilies and fresh mint leaves for a colorful presentation and added freshness.
Enjoy your rich, tender, and aromatic Beef Rendang!
Can I Use a Different Cut of Beef for Rendang?
Yes, you can use other cuts like brisket or flank steak, but for the best results, it’s recommended to stick with beef chuck. It becomes beautifully tender when cooked slowly, which is key for this dish!
Is It Possible to Make Beef Rendang in a Slow Cooker?
Absolutely! After browning the spice paste and beef, transfer everything to a slow cooker with the coconut milk and other ingredients. Cook on low for 6-8 hours, and you’ll have a wonderfully tender result!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave. The flavors usually enhance after a day in the fridge!
Can I Freeze Beef Rendang?
Yes! Beef Rendang freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
