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Perfect Indonesian Beef Rendang Recipe Slow-Cooked for Tender Flavor

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A slow-cooked Indonesian beef rendang recipe featuring tender beef, rich spices, and creamy coconut milk, delivering authentic flavors and melt-in-your-mouth texture.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 2-inch cubes
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 6 small shallots, peeled and sliced
  • 5 cloves garlic, minced
  • 2-inch piece fresh ginger, peeled and grated
  • 1-inch piece fresh turmeric, grated (or 1 tsp turmeric powder)
  • 5–6 dried red chilies, soaked and blended (adjust to taste)
  • 2 stalks lemongrass, bruised
  • 4–5 kaffir lime leaves, torn
  • 1-inch piece galangal, sliced (or ginger as substitute)
  • 3 candlenuts, toasted and ground (or macadamia nuts)
  • 1 tbsp tamarind paste
  • 2 tbsp palm sugar, grated (or brown sugar)
  • Salt to taste
  • 3 tbsp cooking oil, preferably coconut or vegetable oil

Instructions

  1. Prepare the spice paste: In a blender, combine sliced shallots, garlic, grated ginger, turmeric, soaked dried chilies, candlenuts, and a pinch of salt. Blend until smooth, adding a little oil or water if needed. The paste should be thick but spreadable.
  2. Brown the beef: Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add beef cubes in batches, browning all sides without overcrowding. Remove and set aside.
  3. Sauté the spice paste: Lower heat to medium. Add remaining oil and the spice paste to the pot. Stir constantly until fragrant, about 8 minutes.
  4. Add aromatics: Toss in bruised lemongrass stalks, sliced galangal, and torn kaffir lime leaves. Stir for 1-2 minutes to release their oils.
  5. Combine beef and coconut milk: Return browned beef to the pot. Pour in coconut milk and stir well. Bring to a gentle simmer, avoiding vigorous boiling.
  6. Add tamarind and palm sugar: Stir in tamarind paste and palm sugar. Adjust salt to taste.
  7. Slow cook: Cover pot partially and simmer on lowest heat for 3 to 4 hours, stirring occasionally to prevent sticking. Sauce will thicken and beef will become fork-tender.
  8. Final adjustments: Remove lemongrass and galangal pieces. Taste and tweak seasoning if needed.

Notes

Do not rush the spice paste sautéing step to avoid raw or bitter flavors. Brown meat in batches to get caramelized flavor. Stir often during slow cooking to prevent burning. Fresh turmeric and galangal improve flavor but dried or powdered can be used. Adjust chili quantity to control spice level. Slow cooker can be used as an alternative with 6-8 hours on low heat.

Nutrition

Keywords: Indonesian beef rendang, slow-cooked beef, rendang recipe, Indonesian cuisine, beef stew, coconut milk, spicy beef, traditional rendang

Find it online: https://sweetstirring.com/perfect-indonesian-beef-rendang-recipe-slow-cooked-for-tender-flavor/