Rendang takes most of an afternoon, but the work is front-loaded. Start by blending the rempah, a paste of shallots, galangal, ginger, turmeric, garlic, and lemongrass, then fry it in oil until the fat separates out and the raw edge cooks off.

That step takes patience and the smell alone is worth it. Once the beef goes in with coconut milk and water, you mostly stir and wait while the liquid reduces down into a thick, dark sauce that clings tight to the meat.

This is the dish I put on the stove on Sunday afternoon and serve as a slow, satisfying dinner.

Prep: about 25 minutes · Cook: simmer until the sauce is dry, dark, and clinging to the beef · 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

15 shallots, roughly chopped
6 cloves garlic
2 stalks lemongrass, white part only, thinly sliced
1 to 1 3/4 oz (30 to 50 g) fresh galangal, peeled and sliced
1 oz (30 g) fresh ginger, peeled and sliced
1/2 to 1 oz (15 to 30 g) fresh turmeric, peeled (or 1/2 tsp ground turmeric)
4 tbsp dried chili flakes
2.2 lb (1 kg) beef chuck, cut into 1 1/2-inch (4 cm) cubes
1/2 to 3/4 cup (100 to 200 ml) neutral oil
1 tsp cumin seeds
3/4 cup (200 ml) coconut milk
3/4 cup (200 ml) water
1 tsp salt
2 tbsp (about 1 oz / 25 g) palm sugar, or substitute light brown sugar
5 kaffir lime leaves, finely chopped
4 tbsp kerisik, toasted grated coconut (optional)
1 tbsp tamarind paste (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, look for it in the frozen section of an Asian market rather than skipping it; it gives the paste its distinct sharp bite.

Fresh turmeric stains fingers and cutting boards instantly, so put down a scrap piece of plastic wrap before slicing. For lemongrass, use only the tender white and pale yellow portion near the base and discard the tough outer leaves.

If you want a more intensely aromatic paste, you can increase the garlic to 8 to 10 cloves and the kaffir lime leaves to 6 to 8.

How to Make Rendang

Make the rempah. Combine the shallots, garlic, lemongrass, galangal, ginger, turmeric, and dried chili flakes in a food processor and blend until the mixture 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 uncovered over low heat, stirring more often as the liquid drops, until most of the liquid is gone and the oil starts to separate around the edges of the pan.
Finish with kerisik. Stir in the kaffir lime leaves, 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.

More Family Favorites