Chef-tested recipe
West Sumatra’s intensely aromatic beef cooked slowly in coconut milk and spices until the liquid reduces and the meat is coated in a dark, concentrated paste.
Rendang is a Minangkabau dish built on patience. Beef simmers with coconut milk, lemongrass, galangal, chilli and spices, then continues cooking after the liquid has reduced so the coconut solids toast and cling to the meat.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 30 minutes
- Cook Time
- 3 hours 30 minutes
- Total Time
- 4 hours
- Cuisine
- Indonesian, Minangkabau
- Course
- Main Dish
- Best Served With
- Serve with steamed rice, lontong or ketupat, cucumber and simple vegetable dishes.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide heavy potpaid link
- Blender or mortar and pestlepaid link
- Wooden spoonpaid link
- Chef’s knifepaid link
- Photographpaid link: Miansari66, CC0. Serving vessel and background edited; photograph cropped.
Ingredients
- 1.2 kg beef chuck, cut into 5 cm pieces
- 800 ml full-fat coconut milkpaid link
- 80 g red chillies, deseeded as desired
- 100 g shallots
- 30 g garlic
- 35 g fresh ginger
- 40 g galangal
- 2 lemongrass stalks, bruised
- 4 makrut lime leaves
- 2 turmeric leaves, optional
- 5 g ground coriander
- 3 g ground cumin
- 2 g ground fennel
- 12 g saltpaid link
- 15 g palm sugarpaid link
- 40 g toasted grated coconut, ground to a paste, optional but traditional in many versionspaid link
Preparation Overview
Blend the fresh spice paste, simmer it with coconut milk and aromatics, add beef, then cook uncovered and stir more frequently as the liquid reduces and the coconut oils separate.
Method
-
Blend chillies, shallots, garlic, ginger and galangal with a splash of coconut milk into a fine paste.
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Place the paste, remaining coconut milk, lemongrass, lime leaves, optional turmeric leaves, coriander, cumin, fennel, salt and palm sugar in a wide heavy pot.
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Bring to a gentle simmer. Add the beef and cook uncovered over low heat for about 2 hours, stirring every 15 minutes.
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As the sauce thickens, lower the heat further and stir more often to prevent catching.
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Add toasted coconut paste if using. Continue cooking 60 to 90 minutes until the beef is tender, the sauce is very dark and the coconut oil has separated.
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Keep turning the beef through the reduced spice paste for the final 15 minutes so it becomes evenly coated.
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Rest 20 minutes before serving.
Beginner Technique Notes
- Use a wide pot so evaporation is steady.
- Rendang changes from a wet curry to a dry, concentrated coating; do not stop cooking too early.
- Stir constantly near the end when the coconut solids begin to toast.
Tips and Variations
- Beef chuck or another collagen-rich cut gives the best texture.
- The finished rendang should be intensely aromatic rather than sugary.
- Flavor improves after resting overnight.
Storage
Refrigerate for up to 4 days or freeze for up to 2 months. Reheat slowly with a spoonful of water.
Nutritional Value
Approximately 650 kcal, 44 g protein, 15 g carbohydrate and 47 g fat per serving, excluding rice.
Allergen Notes
No major allergens are inherent in the basic recipe. Coconut is treated as a tree nut for labeling in some jurisdictions.
Frequently Asked Questions
Why is rendang so dark?
Long reduction toasts the coconut solids and spice paste, naturally deepening the color and flavor.
Is rendang supposed to have sauce?
The classic dry style is cooked until very little free liquid remains.
