Beef Rendang
Indonesian beef slowly simmered in coconut milk and a fragrant chile, lemongrass and galangal paste until dark, tender and nearly dry.
By Priya Hollis, Head of Shop & Product
Published May 8, 2026
- Prep
- 40 min
- Cook
- 3 hrs
- Total
- 3 hrs 40 min
- Servings
- 6
- Level
- Advanced
Rendang is a celebration dish from West Sumatra, and it is unlike any curry you might be used to. The beef simmers for hours in coconut milk and an aromatic paste of chiles, shallots, galangal, ginger, turmeric and lemongrass. As the liquid cooks away, the coconut oil separates and the beef begins to fry in it, turning the paste dark, sticky and intensely flavorful.
Toasted grated coconut, called kerisik, is the traditional finishing touch. It thickens the sauce and adds a nutty richness that is hard to replicate any other way.
Patience is the main ingredient. Stir more often toward the end so nothing scorches. Serve with steamed jasmine rice, cucumber slices and a simple sambal on the side.
- Slow-cooked caramelized spice paste
- Aromatic lemongrass and galangal
- Even better the next day
Ingredients
Directions
Drain the soaked chiles and put them in a blender with the shallots, garlic, galangal, ginger, turmeric and the sliced lemongrass. Blend with 2 to 3 tbsp water into a smooth paste.
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