Name: Rich Beef Rendang
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Ingredients: 1 kg beef chuck, cut into 4 cm cubes; 100 to 200 ml oil for cooking the paste; 30 to 50 g galangal; 30 g ginger; 15 to 30 g turmeric; 4 tbsp dried chili flakes; 1 tsp cumin seeds; 1 tsp salt; 200 ml coconut milk; 200 ml water; 25 g palm sugar (or brown sugar); 4 tbsp kerisik (optional); 1 tbsp tamarind (optional)

The copper kettle whistled on the back burner last night while I stirred a heavy pot of beef rendang for dinner. My kids didn’t know what to call the spicy aroma filling the hallway, but they knew it meant something good was coming off the stove.

I first fell for this dish years ago when I started hunting down spices that could turn a plain weeknight cut of beef into something extraordinary.

Prep: 25 minutes · Cook: 3 hours · Total: about 3 hours and 30 minutes · Serves: 6

How do you get beef rendang to thicken properly? You reduce the coconut milk and spices slowly over time while stirring frequently to prevent scorching at the bottom of the pan.

As the liquid evaporates, the natural oils from the coconut milk separate out to fry the paste, which leaves the beef coated in a thick, deeply caramelized sauce.

↓ Jump to the recipe

What You’ll Need

1 kg beef chuck, cut into 4 cm cubes
100 to 200 ml oil for cooking the paste
30 to 50 g galangal
30 g ginger
15 to 30 g turmeric
4 tbsp dried chili flakes
1 tsp cumin seeds
1 tsp salt
200 ml coconut milk
200 ml water
25 g palm sugar (or brown sugar)
4 tbsp kerisik (optional)
1 tbsp tamarind (optional)

Picking the Right Ingredients

Beef chuck is the best choice here because it has enough internal fat to stay tender through a long simmer without drying out. If you can’t find fresh galangal, you’ll want to look for it in the frozen section of an Asian market rather than skipping it, as it gives the paste its distinct sharp bite.

Fresh turmeric stains fingers and cutting boards instantly, so I always use a scrap piece of plastic wrap over my board before I start slicing.

How to Make Beef Rendang

Blend the aromatics. Combine the galangal, ginger, turmeric, and dried chili flakes in a food processor until it forms a smooth, thick paste.
Fry the paste. Heat the oil in a heavy skillet over medium heat, add the paste and cumin seeds, and cook until it turns fragrant and the oil separates out around the edges.
Brown the beef. Add the cubed chuck beef directly into the sizzling spice paste, stirring until the meat is coated and lightly browned on the outside.
Simmer the liquids. Pour in the coconut milk and water, add the salt and palm sugar, and bring the mixture to a gentle bubble before turning down the heat.
Reduce the sauce. Cook the mixture uncovered over low heat, stirring regularly to prevent sticking, until the liquid reduces down significantly.
Finish with kerisik. Stir in the kerisik and tamarind if you’re using them, continuing to cook until the sauce clings tightly to the meat and turns a deep dark brown.

How to Store It

Store leftover beef rendang in an airtight container in the refrigerator for up to four days. It actually tastes even better on the second day after the spices have had time to settle into the meat.

You can also freeze the cooled beef in a sealed container for up to three months. Thaw it completely in the fridge overnight before reheating it gently on the stove with a splash of water to loosen the sauce.

If You Liked This One