Main Course · Dinner · Asian ·

Beef rendang recipe: slow-cooked and aromatic

Name: Beef rendang recipe: slow-cooked and aromatic
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Beef chuck, 1.5 kg, cut into 2-inch cubes; Oil, 3 tablespoons; Coconut milk, 2 cans (400ml each); Tamarind paste, 3 tablespoons; Kaffir lime leaves, 5 leaves, torn; Palm sugar, 2 tablespoons; Salt, To taste; Red chilies, 4, deseeded and chopped; Shallots, 8, peeled and chopped; Garlic, 5 cloves, peeled; Galangal, 2 inches, sliced; Ginger, 2 inches, sliced; Lemongrass, 2 stalks, white part only, chopped; Jasmine rice, 2 cups; Coconut milk, 1 can (400ml); Water, 1 ½ cups; Bay leaf, 1; Salt, 1 teaspoon

Experience the deep, complex flavors of authentic beef rendang, slow-cooked until tender in a rich coconut and spice reduction. This traditional recipe brings a taste of Southeast Asia to your kitchen with remarkably simple steps.

4.8(721 reviews)

·By Ethan Brooks·July 29, 2025

Beef rendang recipe: slow-cooked and aromatic — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Beef Rendang

For the Spice Paste

For the Coconut Rice

Nutrition

Per serving

Calories: 1397 kcal
Protein: 66.5 g
Carbs: 70.5 g
Fat: 96.33 g
Fiber: 1.67 g

Whole recipe

Total

Calories: 8380 kcal
Protein: 399 g
Carbs: 423 g
Fat: 578 g
Fiber: 10 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Beef chuck 1.5 kg, cut into 2-inch cubes	4260	350	0	330	0
Oil 3 tablespoons	360	0	0	42	0
Coconut milk 2 cans (400ml each)	1360	12	28	136	0
Tamarind paste 3 tablespoons	60	1	14	0	2
Kaffir lime leaves 5 leaves, torn	5	0	1	0	0
Palm sugar 2 tablespoons	120	0	30	0	0
Salt To taste	0	0	0	0	0
Red chilies 4, deseeded and chopped	20	1	4	0	2
Shallots 8, peeled and chopped	160	4	36	0	4
Garlic 5 cloves, peeled	25	1	6	0	0
Galangal 2 inches, sliced	20	0	4	0	0
Ginger 2 inches, sliced	20	0	4	0	0
Lemongrass 2 stalks, white part only, chopped	10	0	2	0	0
Jasmine rice 2 cups	1280	24	280	2	2
Coconut milk 1 can (400ml)	680	6	14	68	0
Water 1 ½ cups	0	0	0	0	0
Bay leaf 1	0	0	0	0	0
Salt 1 teaspoon	0	0	0	0	0

Estimates are approximate and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Blending the Spice Paste

1
Combine ingredients
Combine chilies, shallots, garlic, galangal, ginger, and lemongrass in a food processor.
2
Blend until smooth
Blend until smooth, adding a little coconut milk if necessary to create a paste.
Tip: Ensure the spice paste is blended finely to evenly coat the beef. Pro Tip: Gently toast the lemongrass and galangal before blending to enhance flavor.
3
Set aside
Set aside for later use.

Cooking the Coconut Rice

1
Rinse the rice
Rinse the jasmine rice until the water runs clear.
2
Combine ingredients
In a rice cooker, combine rice with coconut milk, water, bay leaf, and salt.
3
Cook the rice
Cook according to the rice cooker instructions or until rice is tender and fragrant.

How to Make Beef rendang recipe: slow-cooked and aromatic

Total time: 4 h 40 min · Yields 6 servings

1
Browning the Beef
Heat oil in a pot over medium heat and brown beef cubes on all sides. Remove and set aside.
2
Simmering the Rendang
In the same pot, cook the spice paste until fragrant. Add the beef back into the pot, along with coconut milk, tamarind paste, kaffir lime leaves, and palm sugar. Stir well.
3
Reducing and Thickening
Lower heat and simmer uncovered for 2-3 hours until the beef is tender and the sauce is thick and dark. Stir occasionally to prevent sticking.