Beef rendang is a rich and aromatic Southeast Asian stew known for its deep flavor and tender, slow-cooked beef. This traditional Indonesian and Malaysian dish combines well-marbled beef with fragrant spices, creamy coconut milk, and a bold homemade spice paste. Slowly simmered until the sauce thickens and the beef becomes incredibly tender, beef rendang delivers layers of warmth, spice, and savory richness that make it a truly unforgettable meal.
Why You’ll Love This Recipe
Deep, complex flavor created from aromatic spices and herbs
Tender, slow-cooked beef that melts in your mouth
Creamy coconut sauce that becomes thick and rich as it simmers
Perfect for meal prep since the flavor improves the next day
A restaurant-quality Southeast Asian dish you can make at home
Naturally comforting and satisfying when served with rice
Customizable spice level depending on the chilies used
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the rendang paste:
16 bird’s eye chilies (Thai chilies), fresh or dried
8 to 10 small shallots or 1 medium onion
8 large garlic cloves
6 lemongrass stalks, white parts only
1 oz galangal, chopped
1 oz fresh ginger, chopped
For the beef rendang:
3 lb braising steak or chuck steak, cut into medium chunks
13.5 oz full-fat coconut milk (1 can)
1/2 cup shredded coconut
1 1/2 tablespoons coconut sugar or brown sugar
1/2 cup water
3 tablespoons vegetable oil (2 for browning beef, 1 for paste)
1 lemongrass stalk, white part only, smashed
5 kaffir lime leaves
1 tablespoon tamarind paste
1 1/2 cinnamon sticks
5 whole cloves or 1/2 teaspoon clove powder
4 star anise
5 green cardamom pods or 1 teaspoon cardamom powder
1/2 tablespoon sea salt
Directions
Prepare the ingredients for the paste. Remove the bulbs from the lemongrass and trim away the green tops, keeping only the white sections. Slice the lemongrass lengthwise. Peel and roughly chop the ginger and galangal. Peel the garlic and shallots. Remove stems from the chilies and slice the kaffir lime leaves.
Add the chilies, shallots, garlic, lemongrass, galangal, and ginger to a food processor. Blend until a smooth and aromatic paste forms.
Optionally toast the shredded coconut. Place it in a dry pan over medium heat and stir constantly for 2 to 3 minutes until golden brown and fragrant. Remove from the pan and set aside.
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over high heat. Add the beef chunks and sear them on all sides until browned. Work in batches to avoid overcrowding the pot. Remove the beef and set aside.
Add the remaining tablespoon of oil to the pot. Stir in the prepared rendang paste and cook for 2 to 3 minutes, stirring frequently until fragrant and slightly darker in color.
Pour in the coconut milk and add the toasted coconut, coconut sugar, kaffir lime leaves, smashed lemongrass, tamarind paste, cinnamon sticks, cloves, star anise, cardamom pods, sea salt, and water. Stir to combine.
Return the browned beef to the pot and mix well.
Bring the mixture to a boil, then reduce the heat to low. Partially cover the pot with a lid.
Simmer for 2 to 3 hours, stirring occasionally, until the beef becomes tender and the sauce thickens significantly.
Once the sauce reaches a thick, rich consistency, remove the pot from the heat. Discard the whole spices and lemongrass stalk.
Taste and adjust seasoning if necessary. Serve hot with steamed rice.
Servings and timing
Servings: 6 servings
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Total time: about 2 hours 50 minutes
Variations
Spicier Rendang
Increase the number of bird’s eye chilies or add dried red chilies to intensify the heat.
Milder Version
Reduce the chilies and add an extra splash of coconut milk for a smoother flavor.
Chicken Rendang
Replace the beef with boneless chicken thighs. The cooking time will be shorter, usually about 45 to 60 minutes.
Dry Rendang
Cook the dish longer until the sauce fully reduces and coats the beef in a thick, dark paste.
Vegetable Rendang
Use hearty vegetables like potatoes, mushrooms, or tofu to create a plant-based version.
Storage/Reheating
Refrigeration
Allow the rendang to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing
Place cooled rendang in freezer-safe containers and freeze for up to 3 months.
Reheating
Reheat gently in a saucepan over medium-low heat. Add a small splash of water or coconut milk if the sauce becomes too thick, stirring occasionally until heated through.
FAQs
What is beef rendang?
Beef rendang is a traditional Indonesian slow-cooked beef stew made with coconut milk and a fragrant spice paste. It is known for its rich flavor and tender texture.
Why does rendang take so long to cook?
The long cooking time allows the beef to become extremely tender and helps the sauce reduce into a thick, flavorful coating.
What cut of beef works best for rendang?
Braising cuts such as chuck steak or braising steak work best because their marbling becomes tender during slow cooking.
Is beef rendang very spicy?
It can be moderately spicy due to the chilies, but the spice level can easily be adjusted by using fewer chilies.
Can I make rendang ahead of time?
Yes. In fact, rendang often tastes even better the next day because the flavors continue to develop.
Can I cook rendang in a slow cooker?
Yes. Brown the beef and cook the paste first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours.
What should I serve with beef rendang?
It is most commonly served with steamed rice, jasmine rice, coconut rice, or flatbread.
Can I freeze beef rendang?
Yes. Rendang freezes very well and can be stored for up to three months in airtight containers.
Why is my rendang sauce too thin?
If the sauce is thin, continue simmering uncovered so the liquid evaporates and the sauce thickens.
What makes rendang different from curry?
Rendang is cooked much longer than most curries, allowing the sauce to reduce until it coats the meat with a rich, concentrated flavor.
Conclusion
Beef rendang is a deeply flavorful dish that showcases the beauty of slow cooking and aromatic spices. With tender beef, creamy coconut milk, and a fragrant homemade paste, this recipe creates a comforting and satisfying meal perfect for special occasions or family dinners. Once you experience the rich, bold taste of homemade beef rendang, it quickly becomes a dish worth making again and again.
A rich Indonesian-style slow-cooked beef stew simmered with coconut milk, aromatic spices, and a fragrant chili paste until the sauce thickens and coats the tender beef with deep, complex flavor.
Ingredients
16 bird’s eye chilies (Thai chilies), fresh or dried
8–10 small shallots or 1 medium onion
8 large garlic cloves
6 lemongrass stalks, white parts only
1 oz galangal, chopped
1 oz fresh ginger, chopped
3 lb braising steak or chuck steak, cut into medium chunks
13.5 oz full-fat coconut milk (1 can)
1/2 cup shredded coconut
1 1/2 tablespoons coconut sugar or brown sugar
1/2 cup water
3 tablespoons vegetable oil
1 lemongrass stalk, white part only, smashed
5 kaffir lime leaves
1 tablespoon tamarind paste
1 1/2 cinnamon sticks
5 whole cloves or 1/2 teaspoon clove powder
4 star anise
5 green cardamom pods or 1 teaspoon cardamom powder
1/2 tablespoon sea salt
Instructions
Trim the lemongrass to keep only the white parts. Peel and roughly chop the ginger, galangal, garlic, and shallots.
Add the chilies, shallots, garlic, lemongrass, galangal, and ginger to a food processor and blend until a smooth paste forms.
Toast the shredded coconut in a dry pan over medium heat for 2–3 minutes until golden and fragrant, then set aside.
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over high heat. Brown the beef chunks in batches until seared on all sides, then set aside.
Add the remaining tablespoon of oil to the pot and cook the spice paste for 2–3 minutes until fragrant.
Pour in the coconut milk and stir in the toasted coconut, coconut sugar, kaffir lime leaves, smashed lemongrass, tamarind paste, cinnamon sticks, cloves, star anise, cardamom pods, sea salt, and water.
Return the browned beef to the pot and stir well to coat.
Bring the mixture to a boil, then reduce the heat to low and partially cover the pot.
Simmer for 2–3 hours, stirring occasionally, until the beef is tender and the sauce becomes thick and rich.
Remove from heat and discard the whole spices and lemongrass stalk.
Taste and adjust seasoning if needed, then serve hot with steamed rice.
Notes
Chuck steak or braising beef works best because it becomes tender during long cooking.
The dish often tastes even better the next day as the flavors deepen.
Simmer uncovered toward the end of cooking if the sauce needs to thicken more.
The spice level can be adjusted by reducing or increasing the chilies.
