Beef Rendang is often hailed as the king of all curries—and for good reason. This deeply spiced Malaysian dish features tender chunks of beef slow-cooked until the sauce reduces into a rich, caramelized paste that clings to every piece. It’s aromatic, deeply flavorful, and surprisingly straightforward to make with the right ingredients and a bit of patience.

Why I Love This Recipe

I love how Beef Rendang delivers such complexity of flavor from simple, whole ingredients. The combination of lemongrass, garlic, galangal, and spices like cinnamon and star anise creates layers of warmth and fragrance. Unlike saucier curries, this one finishes dry and sticky, intensifying the flavor. I also like that it gets even better with time—perfect for making ahead or freezing. Whether I’m cooking it for a dinner party or meal prepping for the week, this dish never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spice Paste:

• 12 dried chilies, rehydrated in boiling water (or 12 large fresh red chilies)

• 1 small onion, finely chopped

• 5 cloves garlic, minced

• 3 lemongrass stalks (white part only), sliced

• 1 1/2 tbsp fresh galangal, finely chopped

• 1 1/2 tbsp fresh ginger, minced

• 2 tbsp vegetable, canola, or peanut oil

Curry:

• 2 lb chuck steak (or other slow cooking beef), cut into large cubes

• 1 tbsp oil (vegetable, peanut, or canola)

• 1 cinnamon stick

• 1/4 tsp clove powder

• 3 star anise

• 1/2 tsp cardamom powder

• 1 lemongrass stick, smashed (bottom half only)

• 400ml coconut milk (1 can)

• 2 tsp tamarind puree or pulp

• 4 large kaffir lime leaves, very finely sliced

• 1/3 cup desiccated coconut

• 1 tbsp brown sugar or grated palm sugar

• 1 1/2 tsp salt

Directions

1. I start by making the spice paste. I blend the chilies, onion, garlic, lemongrass, galangal, and ginger in a food processor until smooth.

2. Then I heat 1 tbsp of oil in a large heavy pot over high heat. I brown half the beef, remove it, and repeat with the rest.

3. I reduce the heat to medium-low and cook the spice paste for 2–3 minutes until it darkens and the moisture evaporates.

4. I return the beef to the pot and add all the remaining curry ingredients. I stir it all together and bring it to a simmer.

5. I reduce the heat to low, cover the pot, and simmer gently for 1 hour and 15 minutes.

6. After that, I check the beef—it should be tender but not falling apart yet. I remove the lid and increase the heat to medium.

7. I continue to cook uncovered for 30–40 minutes, stirring more frequently as the sauce thickens and begins to brown.

8. Once the sauce has reduced to a thick paste and the beef is fall-apart tender, I take it off the heat and serve it hot with coconut rice.

Servings and Timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes

Variations

• I sometimes switch the beef with lamb shoulder or beef cheeks for a different texture.

• For a milder curry, I reduce the number of chilies or use deseeded ones.

• I’ve also tried it with toasted desiccated coconut for added nuttiness—delicious!

• If I’m short on time, I use lemongrass and galangal paste instead of fresh.

• Cooking it in the oven is an option too—covered at 120°C (250°F) for 2 hours, then uncovered on the stove to reduce the sauce.

Storage/Reheating

I always make a big batch of Beef Rendang because it keeps and freezes beautifully.

• Fridge: I store leftovers in an airtight container for up to 4 days.

• Freezer: I freeze portions for up to 3 months.

• Reheat: I reheat gently in a saucepan with a splash of water to loosen the sauce, stirring frequently to avoid drying it out. The flavor actually deepens after a day or two, making leftovers even better.

FAQs

What cut of beef works best for rendang?

I always use chuck steak because it’s got the right balance of fat and connective tissue, which makes it melt-in-the-mouth tender after slow cooking. Beef cheeks and gravy beef also work well.

Can I make Beef Rendang in a slow cooker?

Yes, I do the initial browning of beef and spice paste on the stove, then transfer everything to the slow cooker. I cook it on low for 6 hours, then finish reducing the sauce on the stove to get that sticky coating.

Is rendang supposed to be dry?

Yes! Unlike many saucy curries, rendang reduces down until the sauce clings tightly to the beef. It’s not dry in flavor—it’s deeply rich and intense.

Can I substitute the tamarind?

If I don’t have tamarind puree, I use 2 teaspoons of white or brown vinegar or even lemon juice. It’s not exactly the same, but it adds the necessary tang.

How spicy is this dish?

With 12 chilies, it’s medium to spicy. I find that the long cooking mellows out the heat. When I want it mild, I use 6 chilies or deseed them before blending.

Conclusion

Beef Rendang is more than just a curry—it’s an experience. I love how it fills the kitchen with bold, mouthwatering aromas as it slowly transforms into that rich, dark paste coating tender beef. Whether I’m serving it at a dinner party or stashing it in the freezer for future cravings, this dish never lets me down. It’s comforting, flavorful, and worth every minute it takes to make.