Rendang Daging (Beef Rendang)
Updated June 3, 2025
- Total Time
- 3¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 7long red chiles (about 4 ounces), such as cayenne, trimmed, sliced and deseeded if you prefer less heat
- 6shallots, preferably Thai, or 3 small banana shallots, peeled and sliced
- 5garlic cloves, peeled and sliced
- 1(3-inch) piece fresh ginger, peeled and sliced
- 1(3-inch) piece fresh galangal (optional), woody stem removed then thinly sliced
- 1(1-inch) piece fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
- 2teaspoons ground coriander
- 1teaspoon ground cumin
- 2¼pounds braising beef, such as shin or brisket
- 3⅓cups full-fat coconut milk
- 2fresh lemongrass stalks, bruised and tied in a knot
- 5fresh makrut lime leaves (optional)
- 3fresh or dried bay leaves
- 1teaspoon sea salt
For the Spice Paste
For the Beef
Nutritional analysis per serving (4 servings)
1192 calories; 98 grams fat; 59 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 53 grams protein; 661 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
- Step 2
Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1½-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
- Step 3
Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2½ hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn’t stick to the bottom of the pot.
- Step 4
After 2 to 2½ hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage “kalio.” (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
- Step 5
Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.
Private Notes
Comments
Simmer uncovered so the liquid evaporates. Hope you enjoy it!
The galangal should not be considered optional....
This is a great recipe, but it’s missing one vital ingredient: kerisik. Kerisik is essentially toasted coconut butter and can be made by toasting 1 cup of shredded dried (unsweetened) coconut in a dry pan over medium low heat until deep brown. Then pulverize in a mortar and pestle or blender until a paste. Add this to the rendang after coconut-milk fat has separated. Another tip: use coconut cream (unsweetened) if you can find it. Dilute it 1:1 with water and use instead of coconut milk.
I personally recommend one can of coconut milk and one can of water. It evaporates easier.
I added star anise and cinnamon stick, as suggested in another recipe. Was a big hit!
I followed this recipe exactly except without chilli. But the beef is tough and awful. Anyone know why this happened? I cooked it low and slow. The beef was brisket. Any ideas if it can be salvaged by adding liquid?
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