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Delicious beef rendang served with rice and garnished with herbs

Beef Rendang (The Best!)

A rich and flavorful Indonesian dish, Beef Rendang is a comforting meal that combines tender beef with aromatic spices and creamy coconut milk. Perfect for sharing with loved ones.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indonesian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless beef short ribs Tender, marbled beef delivers rich flavor; try using chuck if unavailable.
  • 5 tablespoons cooking oil Coconut or vegetable oil can work beautifully here.
  • 1 stick cinnamon (about 2-inch length) Adds warmth; substitute with a dash of ground cinnamon if in a pinch.
  • 3 cloves cloves Avoid powdered for a more elegant flavor infusion.
  • 3 pieces star anise Contributes a delicate liquorice essence.
  • 3 pieces cardamom pods Offers a floral, spicy hint; powdered cardamom suffices if preferred.
  • 1 piece lemongrass (cut into 4-inch length and pounded) Brightens the dish; substitute with lime zest for a different twist.
  • 1 cup thick coconut milk Brings creaminess; light coconut milk can be used for a lighter option.
  • 1 cup water Vegetable broth can enhance flavors.
  • 2 teaspoons tamarind pulp (soaked in warm water for juice and discard seeds) Adds a delightful tang; lime juice can be a quick alternative.
  • 6 leaves kaffir lime leaves (very finely sliced) Provides a refreshing citrus note; use lime zest if unavailable.
  • 6 tablespoons kerisik (toasted coconut) Can be omitted but enhances the dish.
  • 1 tablespoon sugar (or palm sugar to taste) Balances flavors; honey is a pleasant substitute.
  • to taste Salt Enhances flavors; adjust based on personal preference.
  • 5 pieces shallots Mild sweetness; leeks can be a good substitute.
  • 1 inch galangal Offers a unique aromatic edge; fresh ginger is a common alternative.
  • 3 pieces lemongrass (white part only) Essential for flavor; regular lemongrass works if pounded properly.
  • 5 cloves garlic A flavor essential; shallots can fill in if needed.
  • 1 inch ginger Adds warmth and spice; use ground ginger if that’s what you have.
  • 10-12 pieces dried chilies (soaked in warm water and seeded) Provides heat; adjust the quantity for your spice tolerance.

Method
 

Preparation
  1. Chop the spice paste ingredients and then blend them in a food processor until fine.
  2. Heat the oil in a stew pot and add the spice paste, cinnamon, cloves, star anise, and cardamom. Stir-fry until aromatic.
Cooking
  1. Add the beef and the pounded lemongrass, stirring for 1 minute to coat the meat in spices.
  2. Incorporate the coconut milk, tamarind juice, and water, simmering on medium heat while stirring frequently until the meat is nearly cooked.
  3. Stir in the kaffir lime leaves, kerisik (toasted coconut), and sugar or palm sugar, blending thoroughly with the meat.
  4. Lower the heat, cover, and let it simmer for 1 to 1 1/2 hours until the meat is tender and the gravy thickens.
  5. Adjust salt and sugar to fit your taste. Serve immediately with steamed rice.

Notes

Common mistakes to avoid: Skipping marination, not balancing flavors, and rushing the cooking process. Pro tips: Use fresh herbs for the best flavor, make it a day ahead, and serve with pickled vegetables for a refreshing crunch.