Beef Rendang

beef rendang

Beef Rendang is a famous traditional Indonesian food. It is slow cooked beef meat cooked in coconut milk and paste of spices (shallot, garlic, chili, ginger, galangal and lemongrass). It took patience to cook this dish because of the method of cooking, the meat becomes tender from slow cooking process and absorb all the spices. Beef Rendang normally served with steamed rice or ketupat. 

It’s difficult for me to find all original ingredients (like turmeric leaf), since I live abroad. So, I used ingredients that I found here at Asian grocery store.

Rendang beefrendang

This Beef Rendang recipe inspired by: Indonesian Eats and Rasa Malaysia

Beef Rendang
  • 1 kg beef chuck, cut into cubes
  • 1 Liter coconut milk
  • 2 teaspoons tamarind pulp (soaked in hot water for the juice)
  • 3 small star anises
  • 5 kaffir lime leaves
  • 2 lemongrass, bruised
  • salt to taste
  • 3 tablespoons cooking oil
  • For spice paste or rempah:
  • 5 red cayenne pepper
  • 3 red bird eyes chilies
  • 10 shallots
  • 6 cloves garlic
  • 3cm galangal
  • 4cm ginger
  • 2 lemongrass (white part)
  1. Place all rempah spices ingredients in a food processor and process until turn into paste.
  2. Heat oil in a large wok with a lid over medium heat, add the spice paste and beef. Cook for 2 minutes or until meat is browned.
  3. Add coconut milk, tamarind juice, anise, lemongrass and kaffir lime leaves, stir to combine. Bring to the boil and cook, stirring, for 15 minutes.
  4. Reduce heat to low, cover and simmer, stirring occasionally, for 1- 1½ hours or until beef is very tender, liquid has evaporated. Season with salt to taste.


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