Venture into the aromatic world of beef rendang—a rich, slow-cooked Indonesian curry that transforms simple ingredients into deeply flavorful comfort food. Whether you’re craving a cozy weekend project or an impressive dinner party dish, these 28 recipes offer delicious adventures for every home cook. Let’s explore the techniques and variations that make this beloved dish so special!
Classic Indonesian Beef Rendang
You’ve probably seen those slow-simmered, spice-packed bowls all over your feed—Classic Indonesian Beef Rendang is the ultimate comfort food with a kick. Yearning for something that transforms your kitchen into a fragrant haven? This rich, coconutty beef stew delivers deep flavor in every tender bite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (I go for well-marbled chuck—it stays juicy during the long cook)
– 2 cans (13.5 oz each) full-fat coconut milk (shake them well before opening for that creamy consistency)
– 5 shallots, roughly chopped (yellow onions work in a pinch, but shallots add a sweeter note)
– 4 cloves garlic, minced
– 2-inch piece fresh ginger, peeled and grated (fresh is key here—it brightens the whole dish)
– 2 lemongrass stalks, bruised and tied into knots (smack them with your knife to release their citrusy aroma)
– 4 dried red chilies, soaked in hot water for 10 minutes (adjust to your heat preference—I keep seeds for extra kick)
– 1 tbsp ground turmeric
– 1 tsp ground coriander
– 1/2 cup vegetable oil (a neutral oil like avocado works great for frying the paste)
– 1 tbsp tamarind paste (it adds a tangy depth that balances the richness)
– 2 kaffir lime leaves, torn (if you can’t find them, a strip of lime zest adds a fresh twist)
– 1 tsp salt
Instructions
1. In a blender, combine shallots, garlic, ginger, soaked chilies, turmeric, and coriander with 1/4 cup water—blend into a smooth paste, scraping down sides as needed.
2. Heat vegetable oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
3. Add the spice paste and cook, stirring constantly, for 8–10 minutes until fragrant and oil separates around edges—this deep frying unlocks the flavors.
4. Increase heat to medium-high and add beef cubes, searing until browned on all sides, about 5 minutes.
5. Pour in coconut milk, add lemongrass knots, tamarind paste, kaffir lime leaves, and salt—stir to combine.
6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2.5 hours, stirring every 30 minutes to prevent sticking.
7. Uncover and continue simmering for another 30 minutes, stirring frequently, until sauce thickens and coats the beef—it should darken to a deep brown.
8. Remove from heat and discard lemongrass and lime leaves before serving.
Just imagine pulling apart that fall-apart beef with a fork—it’s so tender, it practically melts. The sauce reduces into a glossy, caramelized cloak with hints of citrus and heat. Serve it over steamed jasmine rice or with crispy roti for scooping up every last bit.
Slow-Cooked Beef Rendang with Coconut Milk
Obliterate your dinner routine with this slow-cooked beef rendang. It’s a flavor bomb that simmers for hours, filling your kitchen with the most incredible, spicy-sweet aroma. Trust me, your patience will be rewarded with fall-apart tender beef in a rich, coconutty sauce.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 2.5 lbs beef chuck roast, cut into 2-inch cubes (I like bigger pieces for maximum shreddability)
– 2 (13.5 oz) cans full-fat coconut milk (don’t skimp—this is the soul of the dish)
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, minced
– 2-inch piece fresh ginger, peeled and grated
– 2 tbsp vegetable oil (a neutral oil is perfect here)
– 2 tbsp rendang curry paste (find it in the international aisle, or make your own if you’re feeling ambitious)
– 1 tbsp brown sugar
– 1 tsp salt
– 1/2 cup water
– Fresh cilantro for garnish (a must for that bright finish)
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
2. Pat the beef chuck cubes completely dry with paper towels—this is key for a good sear and prevents steaming.
3. Sear the beef in the hot oil in a single layer, working in batches if needed, until deeply browned on all sides, about 3-4 minutes per batch. Transfer seared beef to a plate.
4. Reduce heat to medium and add the chopped onion to the pot. Sauté for 5 minutes until softened and translucent.
5. Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly, until fragrant.
6. Stir in the rendang curry paste and cook for 2 minutes to toast the spices and deepen the flavor.
7. Pour in the coconut milk, water, brown sugar, and salt. Scrape up any browned bits from the bottom of the pot with a wooden spoon—that’s flavor gold!
8. Return all the seared beef and any accumulated juices to the pot. Bring the liquid to a gentle simmer.
9. Once simmering, reduce heat to low. Cover the pot with a lid slightly ajar to allow steam to escape.
10. Let the rendang cook slowly for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened and reduced significantly. Tip: The sauce should coat the back of a spoon and the oil will start to separate—that’s when you know it’s ready.
11. Taste and adjust seasoning if needed, but the long cook time usually melds the flavors perfectly.
12. Remove from heat and let it rest for 10 minutes before serving. Garnish generously with fresh cilantro.
Achieve shreddable perfection with beef that melts at the touch of a fork, swimming in a complex, caramelized sauce. The slow reduction creates layers of sweet, spicy, and savory that cling to every bite. Serve it over steaming jasmine rice to soak up every last drop, or get creative by stuffing it into warm tortillas for a fusion twist.
Easy Weeknight Rendang Stir-Fry
Let’s be real—you crave that deep, aromatic rendang flavor but don’t have hours to simmer. This quick stir-fry delivers all the cozy, spicy-sweet vibes in under 30 minutes. Grab your wok and let’s go.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes first—it makes slicing a breeze)
– 2 tbsp rendang curry paste, my favorite jarred brand for instant depth
– 1 can (13.5 oz) coconut milk, full-fat for that luscious creaminess
– 1 red bell pepper, sliced into strips (adds a sweet crunch)
– 1 small yellow onion, thinly sliced
– 2 tbsp vegetable oil, a neutral high-heat oil that won’t burn
– 1 tbsp soy sauce, I always use low-sodium to control saltiness
– 1 tsp brown sugar, just a pinch to balance the spices
– Fresh cilantro for garnish, because green makes everything prettier
Instructions
1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced flank steak in a single layer and sear without stirring for 2 minutes to develop a golden crust.
3. Flip the steak and cook for another 1 minute until just browned, then transfer to a plate—it’ll finish cooking later.
4. Tip: Don’t overcrowd the pan here, or you’ll steam the meat instead of searing it.
5. In the same wok, add the sliced onion and red bell pepper, stirring frequently for 3–4 minutes until slightly softened.
6. Push the veggies to the side and add 2 tbsp rendang curry paste to the center of the wok, toasting it for 30 seconds until fragrant.
7. Pour in the entire can of coconut milk, 1 tbsp soy sauce, and 1 tsp brown sugar, stirring to combine everything into a smooth sauce.
8. Tip: Scrape up any browned bits from the bottom—that’s where the flavor lives!
9. Bring the sauce to a gentle simmer over medium heat and let it bubble for 5 minutes to thicken slightly.
10. Return the seared steak and any accumulated juices to the wok, stirring to coat in the sauce, and cook for 2 more minutes until heated through.
11. Tip: Taste and adjust with a squeeze of lime if you like brightness, but the rendang paste usually has enough zing.
12. Remove from heat and garnish generously with fresh cilantro.
Velvety coconut sauce clings to tender beef, with peppers adding a crisp contrast. Serve it over steamed jasmine rice or stuff it into warm tortillas for a fusion twist—either way, it’s a weeknight win.
Spicy Beef Rendang with Red Chili
Punch up your dinner game with this fiery, slow-cooked masterpiece. Spicy Beef Rendang with Red Chili transforms a tough cut into a melt-in-your-mouth, flavor-packed wonder. Get ready for a kitchen adventure that’s totally worth the wait.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 2 lbs beef chuck roast, cut into 1.5-inch cubes (this fatty cut is key for tenderness)
– 1 can (13.5 oz) full-fat coconut milk, shaken well (don’t skimp—this is the creamy base)
– 3 tbsp vegetable oil (my go-to for high-heat searing)
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, minced
– 2-inch piece fresh ginger, peeled and grated
– 6-8 dried red chilies, stems removed and soaked in hot water for 10 minutes (adjust for your heat tolerance!)
– 1 stalk lemongrass, bruised and cut into 3-inch pieces
– 3 kaffir lime leaves, torn (find them fresh or frozen for the best aroma)
– 1 tsp ground turmeric
– 1 tsp ground coriander
– 1/2 tsp ground cumin
– 1 tbsp tamarind paste (it adds that essential tangy note)
– 1 tbsp brown sugar
– 1 tsp salt
Instructions
1. Pat the beef chuck cubes completely dry with paper towels—this ensures a perfect sear.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef cubes in a single layer, working in batches if needed, for 3-4 minutes per side until deeply browned. Transfer to a plate.
4. In the same pot, reduce heat to medium and sauté the chopped onion for 5 minutes until softened.
5. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Drain the soaked red chilies and blend them with 1/4 cup of the coconut milk in a food processor until a smooth paste forms.
7. Add the chili paste, lemongrass pieces, torn kaffir lime leaves, turmeric, coriander, and cumin to the pot. Cook, stirring constantly, for 2 minutes to toast the spices.
8. Return all the seared beef and any accumulated juices to the pot.
9. Pour in the remaining coconut milk, tamarind paste, brown sugar, and salt. Stir well to combine.
10. Bring the mixture to a gentle simmer, then immediately reduce heat to low. Tip: A true rendang simmers, never boils vigorously.
11. Cover the pot partially, leaving a small gap for steam to escape. Simmer for 2.5 to 3 hours, stirring every 30 minutes to prevent sticking. Tip: The sauce will thicken and darken significantly as it cooks—this is what you want.
12. After 3 hours, remove the lid completely. Increase heat to medium-low and cook, stirring frequently, for another 15-20 minutes until the sauce is very thick, coats the beef, and oil starts to separate at the edges. Tip: This final step, called “kerisik,” is crucial for the authentic dry, caramelized coating.
13. Discard the lemongrass pieces and kaffir lime leaves before serving.
Really, the magic is in that final texture—the beef becomes impossibly tender, shredding with a fork, while the sauce reduces to a dark, sticky, and intensely flavorful glaze. Serve it over a mound of steamed jasmine rice to soak up every last bit, or get creative by stuffing it into warm tortillas for a fusion twist.
Authentic Padang-Style Beef Rendang
Kick your weeknight dinner game up a notch with this slow-simmered Indonesian classic. We’re talking fork-tender beef bathed in a rich, aromatic coconut curry that’s been reduced to a sticky, caramelized glaze. It’s a flavor bomb that’s totally worth the wait.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck roast, cut into 2-inch cubes (get a well-marbled cut for maximum tenderness)
– 2 (13.5 oz) cans full-fat coconut milk (don’t skimp—this is the sauce’s creamy backbone)
– 1 cup unsweetened shredded coconut, toasted until golden brown (toasting is non-negotiable for that nutty depth)
– 8 dried red chilies, stems removed and soaked in hot water for 15 minutes (adjust for your heat preference)
– 1 large yellow onion, roughly chopped
– 6 garlic cloves
– 2-inch piece of fresh ginger, peeled
– 2-inch piece of fresh turmeric, peeled (or 2 tsp ground turmeric in a pinch)
– 4 stalks lemongrass, white parts only, bruised with the back of your knife
– 6 kaffir lime leaves, fresh if you can find them (they add a magical citrusy perfume)
– 2 tsp ground coriander
– 1 tsp ground cumin
– 3 tbsp coconut oil (my go-to for high-heat frying with a subtle sweetness)
– 2 tbsp tamarind paste
– 1 tbsp palm sugar (or light brown sugar as a solid substitute)
– 2 tsp salt
Instructions
1. Place the soaked chilies, onion, garlic, ginger, and fresh turmeric into a blender. Add 1/4 cup of water and blend on high speed for 90 seconds until a completely smooth paste forms.
2. Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the blended spice paste to the hot oil. Fry the paste, stirring constantly, for 8-10 minutes until it darkens in color, becomes very fragrant, and the oil starts to separate from the solids.
4. Add the beef cubes to the pot. Sear the beef, turning the pieces with tongs, for 5-7 minutes until browned on all sides.
5. Pour in both cans of coconut milk and add the tamarind paste, palm sugar, salt, ground coriander, and ground cumin. Stir thoroughly to combine.
6. Add the bruised lemongrass stalks and kaffir lime leaves to the pot. Tip: Bruising the lemongrass releases its essential oils for maximum flavor.
7. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest possible setting. Cover the pot with a lid slightly ajar.
8. Simmer the rendang for 2 hours and 30 minutes, stirring gently every 30 minutes to prevent sticking on the bottom.
9. After 2.5 hours, stir in the toasted shredded coconut. Tip: Toasting the coconut separately first prevents a raw, floury taste in the final dish.
10. Continue simmering uncovered for another 45 minutes to 1 hour, stirring more frequently now. Cook until the sauce has reduced to a very thick, dark brown paste that coats the beef and oil glistens on the surface. Tip: The final texture should be like a dry curry, not a soup. This slow reduction is key for the signature caramelized flavor.
11. Remove the pot from the heat. Discard the lemongrass stalks and kaffir lime leaves before serving.
A true labor of love, the beef becomes incredibly tender, shredding easily with a fork, while the reduced sauce forms a complex, slightly sweet, and intensely savory crust. Serve it over a mound of steamed jasmine rice to soak up every last bit of flavor, or get creative by stuffing it into warm, fluffy roti for a handheld feast.
Coconut and Lemongrass Beef Rendang
Venture into a world where tender beef simmers in a rich, aromatic coconut and lemongrass sauce until it’s fall-apart tender and deeply flavorful. This slow-cooked Indonesian classic is a showstopper for any dinner party or cozy night in. Get ready to impress with minimal effort and maximum taste.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (I go for well-marbled chuck for extra richness)
– 1 can (13.5 oz) full-fat coconut milk (shake it well before opening for a creamy blend)
– 2 stalks fresh lemongrass, bruised and tied into knots (this releases the fragrant oils beautifully)
– 1 large yellow onion, finely chopped (sweet onions work great here)
– 4 cloves garlic, minced (fresh is best for that pungent kick)
– 1-inch piece fresh ginger, grated (peel it with a spoon for less waste)
– 2 tbsp vegetable oil (a neutral oil like avocado oil is my go-to for high heat)
– 1 tbsp brown sugar (dark brown adds a deeper molasses note)
– 1 tsp ground turmeric (for that golden hue and earthy flavor)
– 1 tsp salt (I use fine sea salt for even seasoning)
– 1/2 tsp red pepper flakes (adjust to your spice tolerance—I like it medium-hot)
– 1/4 cup water (just enough to deglaze the pan)
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, working in batches if needed to avoid overcrowding, and sear until browned on all sides, about 3-4 minutes per batch. Tip: Don’t stir too soon—let a crust form for maximum flavor.
3. Transfer the seared beef to a plate and set aside, leaving any drippings in the pot.
4. Reduce the heat to medium and add the chopped onion to the pot, sautéing until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant. Tip: Keep the heat moderate to prevent burning the aromatics.
6. Pour in the water to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
7. Return the seared beef to the pot, along with any accumulated juices.
8. Add the coconut milk, bruised lemongrass knots, brown sugar, ground turmeric, salt, and red pepper flakes, stirring to combine everything evenly.
9. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with a lid slightly ajar, and let it cook for 2 hours, stirring occasionally. Tip: Low and slow is key here—it allows the beef to become incredibly tender and the sauce to thicken naturally.
10. After 2 hours, remove the lid and continue simmering uncovered for another 30 minutes, stirring more frequently, until the sauce has reduced to a thick, glossy coating and the beef is fork-tender.
11. Discard the lemongrass knots before serving.
Let the rendang rest for 10 minutes off the heat to let the flavors meld further. The beef should be so tender it shreds with a fork, coated in a rich, slightly sweet and spicy sauce with hints of citrus from the lemongrass. Serve it over steamed jasmine rice or with warm naan for soaking up every last drop—it’s a dish that tastes even better the next day.
Rich and Creamy Beef Rendang Curry
Just when you thought comfort food couldn’t get any better—enter this slow-simmered, flavor-bomb curry. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (chuck holds up beautifully to long cooking)
– 1 can (13.5 oz) full-fat coconut milk (shake it well before opening!)
– 2 tbsp vegetable oil (a neutral oil is perfect here)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced (fresh is always best)
– 1 tbsp fresh ginger, grated
– 2 tbsp rendang curry paste (I love the Maesri brand for its authentic depth)
– 1 lemongrass stalk, bruised and tied into a knot
– 4 kaffir lime leaves, torn (these are non-negotiable for that signature aroma)
– 1 tbsp tamarind paste
– 1 tbsp brown sugar
– 1 tsp salt
Instructions
1. Pat the beef cubes completely dry with paper towels—this is crucial for a good sear.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Sear the beef in a single layer, working in batches if needed, for 3-4 minutes per side until deeply browned. Transfer to a plate.
4. In the same pot, add the chopped onion and cook for 5 minutes, stirring frequently, until softened.
5. Add the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
6. Stir in the rendang curry paste and cook for 2 minutes to toast the spices.
7. Pour in the coconut milk, scraping up any browned bits from the bottom of the pot.
8. Return the seared beef and any accumulated juices to the pot.
9. Add the knotted lemongrass, torn kaffir lime leaves, tamarind paste, brown sugar, and salt.
10. Bring the mixture to a gentle simmer, then immediately reduce the heat to low.
11. Cover the pot and let it simmer gently for 2 hours, stirring every 30 minutes to prevent sticking.
12. After 2 hours, remove the lid and continue simmering uncovered for another 30 minutes to thicken the sauce.
13. The curry is ready when the beef is fork-tender and the sauce is dark, thick, and coats the back of a spoon.
14. Remove and discard the lemongrass stalk and kaffir lime leaves before serving.
Melt-in-your-mouth beef meets a luxuriously thick, coconut-infused sauce that clings to every grain of rice. Serve it over jasmine rice with a side of quick-pickled cucumbers for a bright contrast, or spoon it into lettuce cups for a low-carb twist.
Beef Rendang with Turmeric and Kaffir Lime
Get ready to transform your kitchen into a spice haven with this Indonesian classic. Grab your Dutch oven—we’re making Beef Rendang that’s packed with turmeric and kaffir lime. It’s a slow-cooked masterpiece that’ll have your whole house smelling incredible.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 2.5 lbs beef chuck, cut into 1.5-inch cubes (go for well-marbled pieces—they melt into the sauce)
– 1 can (13.5 oz) full-fat coconut milk (shake it well before opening)
– 5 fresh kaffir lime leaves, torn (these are non-negotiable for that citrusy aroma)
– 2 tbsp turmeric powder (I prefer the vibrant yellow kind)
– 1 tbsp tamarind paste (it adds a tangy depth)
– 3 tbsp vegetable oil (a neutral oil works best here)
– 1 large yellow onion, roughly chopped
– 4 garlic cloves, smashed
– 2-inch piece of ginger, peeled and sliced
– 2 red chilies, stems removed (adjust based on your heat tolerance)
– 1 tbsp brown sugar
– 1 tsp salt
Instructions
1. Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Pat the beef chuck cubes dry with paper towels—this ensures a good sear.
3. Sear the beef in batches for 3–4 minutes per side until deeply browned, transferring to a plate as done.
4. Tip: Don’t crowd the pot; searing in batches prevents steaming.
5. In a blender, combine the chopped onion, smashed garlic, sliced ginger, and red chilies with ¼ cup of water.
6. Blend into a smooth paste, scraping down the sides as needed.
7. Reduce the heat to medium and pour the spice paste into the same pot, scraping up any browned bits.
8. Cook the paste for 8–10 minutes, stirring frequently, until it darkens and the oil separates.
9. Stir in the turmeric powder and cook for 1 minute to toast the spices.
10. Tip: Toasting the turmeric unlocks its earthy flavor.
11. Return all the seared beef and any juices to the pot, along with the coconut milk, tamarind paste, brown sugar, and salt.
12. Add the torn kaffir lime leaves, stirring to combine everything evenly.
13. Bring the mixture to a gentle simmer, then reduce the heat to low.
14. Cover the pot and let it simmer for 2.5 hours, stirring every 30 minutes to prevent sticking.
15. After 2.5 hours, remove the lid and increase the heat to medium-low.
16. Cook uncovered for another 30 minutes, stirring occasionally, until the sauce thickens and coats the beef.
17. Tip: The rendang is ready when the oil starts to glisten on the surface.
18. Remove from heat and discard the kaffir lime leaves before serving.
Serve this rendang over steamed jasmine rice to soak up every bit of that rich, aromatic sauce. The beef should be fork-tender, with a deep, caramelized crust from the slow reduction. For a creative twist, try it with coconut rice or as a filling for soft tacos—the bold flavors shine in any format.
Traditional Malaysian Beef Rendang
Unlock a world of flavor with this slow-simmered Malaysian classic. Transform tough beef into melt-in-your-mouth perfection with a rich, complex spice paste. Ditch the takeout menu—this homemade version is a total game-changer.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 3 lbs beef chuck roast, cut into 2-inch cubes (get a well-marbled cut for maximum tenderness)
– 2 (13.5 oz) cans full-fat coconut milk (shake the cans well before opening)
– 1 cup unsweetened shredded coconut, toasted (toast it yourself in a dry pan for 2-3 minutes until golden—it makes all the difference)
– 8 dried red chilies, stems removed and soaked in hot water for 20 minutes (adjust for your heat preference)
– 8 shallots, peeled and roughly chopped
– 6 cloves garlic, peeled
– 2-inch piece fresh ginger, peeled and sliced
– 2-inch piece fresh galangal, peeled and sliced (if you can’t find it, double the ginger)
– 3 stalks lemongrass, white parts only, bruised with the back of your knife
– 4 kaffir lime leaves, fresh or frozen (tear them slightly to release their aroma)
– 2 tsp ground turmeric
– 1 tsp salt
– 2 tbsp coconut oil (my go-to for authentic flavor)
– 1 tbsp tamarind paste (it adds that essential tangy note)
– 2 tbsp palm sugar, grated (light brown sugar works in a pinch)
Instructions
1. Place the soaked chilies, shallots, garlic, ginger, and galangal into a food processor. Blend into a smooth paste, scraping down the sides as needed—this is your rempah (spice base).
2. Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
3. Add the spice paste to the hot oil. Fry for 8-10 minutes, stirring constantly, until fragrant and the oil starts to separate from the paste. This deep frying is crucial for developing flavor.
4. Increase the heat to medium-high. Add the beef cubes to the pot. Sear for 5-7 minutes, turning to brown all sides.
5. Pour in both cans of coconut milk. Add the lemongrass, kaffir lime leaves, turmeric, salt, tamarind paste, and palm sugar. Stir to combine.
6. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot partially, leaving a small gap for steam to escape.
7. Simmer gently for 2.5 hours, stirring every 30 minutes to prevent sticking. The liquid will reduce significantly.
8. Stir in the toasted shredded coconut. Continue simmering uncovered for another 30 minutes, stirring more frequently now. Cook until the sauce is very thick, coats the beef, and the oil shimmers on the surface. Tip: The rendang is ready when you can drag your spatula through the sauce and it leaves a clear trail.
9. Remove the pot from the heat. Discard the lemongrass stalks and kaffir lime leaves.
Rich, dark, and intensely aromatic, this rendang features beef that shreds effortlessly with a fork. The sauce clings to each piece, creating a sticky, caramelized coating with layers of spicy, sweet, and savory notes. Serve it over steamed jasmine rice, or get creative by stuffing it into warm roti canai for a handheld feast.
Beef Rendang with Tamarind and Galangal
Craving a slow-simmered, flavor-packed dish that’ll make your kitchen smell incredible? Beef Rendang with Tamarind and Galangal is your answer. This Indonesian classic gets a punchy, modern twist—think tender beef in a rich, aromatic sauce that’s totally worth the wait.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (I go for well-marbled chuck—it stays juicy during the long cook)
– 1 can (14 oz) full-fat coconut milk (shake it well before opening for that creamy consistency)
– 3 tbsp tamarind paste (the concentrated kind in a jar gives the best tangy kick)
– 2-inch piece galangal, peeled and thinly sliced (fresh is key here—it’s more aromatic than ginger)
– 4 shallots, roughly chopped (they add a sweet, mellow base)
– 4 garlic cloves, smashed (fresh garlic only—no powder for this one)
– 2 red chilies, seeded and chopped (adjust to your heat level, but I keep the seeds for extra spice)
– 1 tbsp brown sugar (for balancing the acidity)
– 2 tbsp vegetable oil (a neutral oil like avocado works great for high-heat frying)
– 1 tsp salt (I use fine sea salt for even seasoning)
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the beef cubes in a single layer—don’t overcrowd the pot—and sear until browned on all sides, 5–7 minutes total. Work in batches if needed.
3. Remove the beef and set aside. In the same pot, add the shallots, garlic, galangal, and chilies. Sauté until fragrant and softened, about 3–4 minutes.
4. Stir in the tamarind paste and brown sugar, cooking for 1 minute to blend the flavors.
5. Pour in the coconut milk and 1 tsp salt, scraping up any browned bits from the bottom of the pot.
6. Return the beef to the pot, ensuring it’s submerged in the liquid. Bring to a gentle simmer.
7. Reduce heat to low, cover, and let it simmer for 2.5 hours, stirring every 30 minutes to prevent sticking. Tip: Keep the lid slightly ajar to allow steam to escape and thicken the sauce.
8. After 2.5 hours, uncover and increase heat to medium-low. Simmer for another 30 minutes, stirring frequently, until the sauce is dark, thick, and coats the beef. Tip: The beef should be fork-tender—if it resists, cook for 10 more minutes.
9. Remove from heat and let it rest for 10 minutes before serving. Tip: This resting time lets the flavors meld even more.
Just imagine pulling apart that fall-apart beef with a fork—it’s so tender, it practically melts. The sauce is deep, complex, and slightly sticky, with a tangy kick from the tamarind and a warm note from the galangal. Serve it over steamed jasmine rice or with crispy roti for scooping up every last bit.
Quick Pressure Cooker Beef Rendang
Aromatic, tender beef in a rich coconut curry that’s usually a weekend project—but we’re making it happen on a Tuesday. Pressure cooker magic transforms this Indonesian classic into a weeknight win, with deep spices and fall-apart meat in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (go for well-marbled—it melts into the sauce)
– 1 can (13.5 oz) full-fat coconut milk, shaken well (this is non-negotiable for creaminess)
– 3 tbsp coconut oil, melted (my favorite for authentic flavor)
– 1 large yellow onion, roughly chopped (sweetness balances the heat)
– 4 garlic cloves, minced (fresh only—jarred won’t do it justice)
– 2-inch piece fresh ginger, peeled and grated (freeze it first for easier grating)
– 2 tbsp rendang paste (store-bought is fine, but I splurge on the spicy one)
– 1 tbsp brown sugar (dark brown adds a caramel note)
– 1 tsp salt (I use kosher for even seasoning)
– ½ cup water (just enough to prevent burning)
– Fresh cilantro, for garnish (a bright pop at the end)
Instructions
1. Turn your pressure cooker to sauté mode on high heat. Add 3 tbsp coconut oil and let it melt until shimmering, about 1 minute.
2. Add 1 chopped onion, 4 minced garlic cloves, and 2-inch grated ginger. Sauté for 3–4 minutes, stirring constantly, until fragrant and softened.
3. Stir in 2 tbsp rendang paste and cook for 1 minute to bloom the spices—you’ll smell the aroma intensify.
4. Add 2 lbs beef cubes and sear for 2–3 minutes per side, until browned but not cooked through. Tip: Don’t overcrowd the pot; work in batches if needed.
5. Pour in 1 can coconut milk, 1 tbsp brown sugar, 1 tsp salt, and ½ cup water. Stir well to combine, scraping any browned bits from the bottom.
6. Secure the pressure cooker lid and set to high pressure for 35 minutes. Tip: Natural release for 10 minutes after cooking keeps the meat tender.
7. Once safe, open the lid and switch back to sauté mode. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and coats the beef. Tip: Watch for oil separation—that’s when you know it’s done.
8. Garnish with fresh cilantro and serve immediately.
Serve this rendang over steamed jasmine rice to soak up every drop of that glossy, spiced sauce. The beef should shred with a fork, infused with coconut and warm spices—it’s comfort food with a kick. Leftovers? They’re even better the next day, tucked into tacos or piled on toast.
Low-Carb Slow Cooker Beef Rendang
Unlock restaurant-quality flavor without the fuss—this low-carb slow cooker beef rendang transforms tough cuts into a tender, aromatic masterpiece while you go about your day. Forget standing over a stove; just dump, set, and forget for a melt-in-your-mouth result that’s packed with bold spices and creamy coconut richness. It’s the ultimate hands-off dinner that feels indulgent but fits your macros perfectly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 2 lbs beef chuck roast, cut into 2-inch cubes (I go for grass-fed for extra flavor)
– 1 can (13.5 oz) full-fat coconut milk (shake it well—the creaminess is key!)
– 1/4 cup coconut aminos (my low-carb swap for soy sauce)
– 2 tbsp avocado oil (it has a high smoke point, perfect for searing)
– 1 tbsp fresh ginger, grated (trust me, fresh beats powdered every time)
– 4 garlic cloves, minced (I always use a garlic press for ease)
– 1 tbsp red curry paste (check the label to avoid added sugars)
– 1 tsp ground turmeric (it adds that golden hue and anti-inflammatory boost)
– 1/2 tsp cayenne pepper (adjust if you’re sensitive to heat)
– 1/2 cup beef broth (low-sodium lets you control the salt)
– 1 lime, juiced (squeeze it fresh right before serving for zing)
– Fresh cilantro, chopped (for garnish—don’t skip this bright finish!)
Instructions
1. Pat the beef chuck roast cubes completely dry with paper towels—this ensures a perfect sear without steaming.
2. Heat the avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef cubes in a single layer for 3–4 minutes per side until deeply browned; work in batches to avoid crowding.
4. Transfer the seared beef to the slow cooker insert.
5. In the same skillet, reduce heat to medium and add the grated ginger, minced garlic, and red curry paste; sauté for 1–2 minutes until fragrant.
6. Pour in the coconut milk, coconut aminos, ground turmeric, cayenne pepper, and beef broth, stirring to combine and scrape up any browned bits.
7. Bring the mixture to a gentle simmer, then pour it over the beef in the slow cooker.
8. Cover and cook on low for 8 hours, until the beef is fork-tender and easily shreds.
9. Stir in the fresh lime juice just before serving to brighten the flavors.
10. Garnish with chopped fresh cilantro for a pop of color and freshness.
Crave that fall-apart texture? The slow cooking breaks down the beef into succulent shreds soaked in a rich, spicy coconut sauce. Serve it over cauliflower rice for a low-carb twist, or scoop it into lettuce wraps for a crunchy, refreshing bite—either way, the complex layers of ginger, garlic, and heat will have you coming back for seconds.
Beef Rendang with Sweet Soy Sauce
Ready to level up your dinner game? This Indonesian-inspired beef rendang gets a sweet soy twist that’ll have everyone asking for seconds. Slow-cooked until fall-apart tender, it’s the ultimate cozy-weeknight hero.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (chuck holds up beautifully to long braising)
– 1 can (13.5 oz) full-fat coconut milk (shake it well before opening—trust me)
– ½ cup sweet soy sauce (kecap manis—this is the magic ingredient, don’t skip it!)
– 1 large yellow onion, roughly chopped
– 4 garlic cloves, smashed
– 2-inch piece fresh ginger, peeled and sliced (fresh makes all the difference)
– 2 tbsp vegetable oil (a neutral oil works best here)
– 1 tbsp brown sugar
– 1 tsp ground turmeric
– ½ tsp red pepper flakes (adjust if you like more heat)
– 2 bay leaves
– 1 lime, cut into wedges for serving
Instructions
1. Pat the beef cubes completely dry with paper towels—this helps them sear properly.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef in a single layer, working in batches if needed, until deeply browned on all sides, 3–4 minutes per batch. Tip: Don’t crowd the pan, or the meat will steam instead of sear.
4. Transfer the seared beef to a plate and set aside.
5. Reduce the heat to medium and add the onion, garlic, and ginger to the same pot. Sauté until softened and fragrant, about 5 minutes.
6. Stir in the turmeric and red pepper flakes and cook for 30 seconds to bloom the spices.
7. Pour in the coconut milk and sweet soy sauce, then add the brown sugar and bay leaves. Stir until the sugar dissolves.
8. Return the beef and any accumulated juices to the pot, ensuring the meat is mostly submerged.
9. Bring the liquid to a gentle simmer, then immediately reduce the heat to low. Cover the pot with the lid slightly ajar.
10. Simmer gently for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened into a rich, dark gravy. Tip: If the sauce seems too thin, remove the lid for the last 30 minutes to reduce it further.
11. Discard the bay leaves and taste the rendang—it should be deeply savory with a hint of sweetness. Tip: For extra flavor, let it rest off the heat for 10 minutes before serving.
12. Serve hot over steamed rice with lime wedges on the side for a bright squeeze.
What you get is beef that literally melts at the touch of a fork, coated in a glossy, sticky-sweet sauce with subtle warmth from the spices. Try shredding any leftovers and stuffing them into warm tortillas with fresh cilantro for a killer fusion taco twist.
Southeast Asian Inspired Beef Rendang
Melt into a world of bold flavors with this Southeast Asian inspired beef rendang. Transform tough chuck roast into fork-tender perfection simmered in a rich, aromatic coconut curry. This slow-cooked wonder is your ticket to a deeply satisfying, restaurant-quality meal at home.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 3 lbs beef chuck roast, cut into 2-inch cubes (this cut melts beautifully after a long braise)
– 2 (13.5 oz) cans full-fat coconut milk (shake the cans well—the creamier, the better)
– 1 large yellow onion, roughly chopped (I always keep the skins for homemade stock later)
– 6 garlic cloves, peeled
– 3-inch piece fresh ginger, peeled and sliced
– 2-3 fresh red Thai chilies, stems removed (adjust for your heat tolerance—I use 3 for a proper kick)
– 2 tbsp vegetable oil (a neutral oil lets the spices shine)
– 2 tbsp brown sugar
– 2 tbsp fish sauce
– 1 tbsp ground coriander
– 1 tsp ground turmeric
– 4 kaffir lime leaves, fresh if you can find them (they add an incredible citrusy aroma)
– 1 stalk lemongrass, bruised and tied into a knot (this releases its floral notes slowly)
– 1 cinnamon stick
– Salt, to season at the end
Instructions
1. Pat the beef chuck roast cubes completely dry with paper towels—this ensures a better sear.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef cubes in a single layer, without crowding, for 3-4 minutes per side until deeply browned. Work in batches if needed.
4. Transfer the seared beef to a plate and set aside. Tip: Don’t skip searing—it builds a flavorful fond essential for the sauce.
5. In a blender or food processor, combine the chopped yellow onion, peeled garlic cloves, sliced ginger, and red Thai chilies. Blend into a smooth paste, scraping down the sides as needed.
6. Reduce the heat to medium and add the spice paste to the same pot. Cook, stirring frequently, for 8-10 minutes until fragrant and most of the moisture has evaporated.
7. Stir in the ground coriander and ground turmeric, cooking for 1 more minute to toast the spices.
8. Pour in both cans of full-fat coconut milk, stirring to scrape up any browned bits from the bottom of the pot.
9. Add the brown sugar, fish sauce, kaffir lime leaves, bruised lemongrass stalk, and cinnamon stick. Stir to combine.
10. Return the seared beef and any accumulated juices to the pot, submerging the pieces in the liquid.
11. Bring the mixture to a gentle simmer over medium heat, then immediately reduce the heat to low. Tip: A low, steady simmer prevents the coconut milk from curdling.
12. Cover the pot partially with a lid, leaving a small gap for steam to escape. Simmer for 2.5 to 3 hours, stirring occasionally, until the beef is extremely tender and the sauce has thickened and darkened.
13. In the last 30 minutes of cooking, remove the lid to allow the sauce to reduce further. Tip: Stir more frequently near the end to prevent sticking as the sauce thickens.
14. Once the beef shreds easily with a fork and the sauce is a deep brown and clings to the meat, season with salt to your preference. Discard the kaffir lime leaves, lemongrass, and cinnamon stick.
15. Remove the pot from the heat and let the rendang rest, uncovered, for 10 minutes before serving.
Enjoy the rich, caramelized sauce clinging to impossibly tender beef. Each bite delivers a complex harmony of spicy, sweet, and savory notes. Serve it over steamed jasmine rice or with warm, fluffy roti for soaking up every last drop of that incredible curry.
Beef Rendang Tacos with Spicy Slaw
Let’s mash up two iconic comfort foods into one epic handheld feast. Think slow-braised Indonesian beef rendang meets crispy taco shells, topped with a bright, spicy slaw that cuts through the rich curry. It’s a flavor bomb you’ll want to make on repeat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1.5 lbs beef chuck roast, cut into 1-inch cubes (this cut gets beautifully tender)
– 1 can (13.5 oz) full-fat coconut milk, shaken well (don’t skimp—it’s the sauce base)
– 2 tbsp rendang curry paste (I use a store-bought jar for convenience, but homemade is amazing)
– 1 tbsp brown sugar
– 1 tsp salt
– 8 small corn or flour tortillas (I warm mine directly over a gas flame for char)
– 2 cups shredded green cabbage (the crunch is essential)
– 1 jalapeño, thinly sliced (seeds removed if you want less heat)
– ¼ cup mayonnaise (Duke’s is my Southern go-to for creaminess)
– 1 tbsp lime juice (freshly squeezed, please!)
– 1 tbsp chopped cilantro (adds a fresh pop)
Instructions
1. Pat the beef chuck roast cubes completely dry with paper towels—this helps them sear properly.
2. Heat a large Dutch oven or heavy pot over medium-high heat for 2 minutes until hot.
3. Add the beef cubes in a single layer, working in batches if needed, and sear for 3–4 minutes per side until deeply browned. Tip: Don’t crowd the pan, or the meat will steam instead of sear.
4. Reduce the heat to medium and add the rendang curry paste. Cook for 1 minute, stirring constantly, until fragrant.
5. Pour in the entire can of coconut milk, then add the brown sugar and salt. Stir to combine.
6. Bring the mixture to a gentle simmer, then immediately reduce the heat to low. Cover the pot with a lid.
7. Let the beef braise for 2 hours, stirring every 30 minutes, until the meat is fork-tender and the sauce has thickened. Tip: If the sauce seems too thin, uncover for the last 15 minutes to reduce.
8. While the beef cooks, make the slaw: In a medium bowl, combine the shredded cabbage, sliced jalapeño, mayonnaise, lime juice, and chopped cilantro. Toss until evenly coated. Tip: Let the slaw sit for at least 10 minutes so the cabbage softens slightly.
9. Warm the tortillas according to package directions, or char them directly over a low gas flame for 15–20 seconds per side until pliable.
10. To assemble, fill each warm tortilla with a generous scoop of beef rendang, then top with a heaping spoonful of the spicy slaw.
Holding one of these tacos, you get the melt-in-your-mouth beef coated in that rich, aromatic curry sauce, all contrasted by the crisp, tangy slaw. Serve them immediately with extra lime wedges for squeezing, or pile the components on a platter for a DIY taco night—just be ready for seconds.
Aromatic Beef Rendang with Star Anise
Venture beyond your usual curry night with this deeply spiced, fork-tender beef stew that simmers for hours until the sauce clings like a savory caramel glaze.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck roast, cut into 2-inch cubes (go for well-marbled chuck—it shreds beautifully)
– 2 (13.5 oz) cans full-fat coconut milk (don’t skimp; this is the creamy base)
– 1 cup unsweetened shredded coconut, toasted until golden (toasting unlocks a nutty depth)
– 6 fresh kaffir lime leaves, torn (find them frozen at Asian markets—they’re irreplaceable)
– 4 whole star anise pods (these little stars perfume the entire pot)
– 3 stalks lemongrass, bruised and cut into 3-inch pieces (smack them with your knife to release oils)
– 1 large yellow onion, roughly chopped
– 5 cloves garlic, minced
– 2-inch piece fresh ginger, peeled and grated
– 3 tbsp avocado oil (my high-smoke-point pick for searing)
– 2 tbsp brown sugar
– 2 tbsp tamarind paste
– 1 tbsp ground coriander
– 2 tsp ground turmeric
– 1 tsp cayenne pepper (adjust if you’re heat-sensitive)
– 1.5 tsp fine sea salt
Instructions
1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat beef cubes completely dry with paper towels—this ensures a proper sear.
3. Sear beef in a single layer, undisturbed, for 4-5 minutes per side until deeply browned; work in batches to avoid crowding.
4. Transfer seared beef to a plate; reduce heat to medium.
5. Add chopped onion to the pot; sauté for 5 minutes until softened.
6. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
7. Add ground coriander, turmeric, and cayenne; toast spices for 30 seconds to bloom their flavors.
8. Pour in both cans of coconut milk, using a wooden spoon to scrape up any browned bits from the pot bottom.
9. Return seared beef and any accumulated juices to the pot.
10. Add torn kaffir lime leaves, star anise pods, bruised lemongrass pieces, brown sugar, tamarind paste, and sea salt.
11. Bring mixture to a gentle simmer, then immediately reduce heat to low.
12. Cover pot partially with a lid, leaving about a 1-inch gap for steam to escape.
13. Simmer gently for 3 hours, stirring every 30 minutes to prevent sticking—the sauce will slowly reduce and darken.
14. While beef simmers, toast shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown; set aside.
15. After 3 hours, stir in toasted coconut; continue simmering uncovered for another 30 minutes until sauce is thick and coats the beef heavily.
16. Remove star anise pods and lemongrass pieces before serving.
Behold your reward: meat that falls apart at a nudge, swathed in a complex, oil-slicked sauce with hints of licorice from the star anise. Serve it over jasmine rice to soak up every drop, or stuff it into warm tortillas with pickled vegetables for a stunning fusion twist.
Conclusion
Zesty, aromatic, and deeply satisfying—these 28 beef rendang recipes unlock a world of flavor right in your kitchen. Whether you’re craving classic comfort or a creative twist, there’s a dish here to inspire your next culinary adventure. Pick a recipe, give it a try, and let us know which one you loved! Don’t forget to share your favorites on Pinterest so others can join the fun.
