Slow-cooked Indonesian dry beef curry
Beef Rendang
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Servings
6
6 servings
Difficulty
Advanced
Cost
Moderate
$$
Beef Rendang
Slow-cooked Indonesian dry beef curry
★4.6(19)
Tender beef simmered for hours in a coconut and spice paste until the sauce reduces to a thick, intensely flavored coating. Voted the world's most delicious food.
20m
Prep Time
180m
Cook Time
200m
Total Time
6
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Rendang is not a curry but a braised dish where the sauce reduces completely, leaving meat coated in a concentrated layer of coconut and spice. It gets better over days as flavors meld.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Beef Rendang worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 2 cans (14 oz each) coconut milk
- 1 cup toasted grated coconut (kerisik)
- 10 dried chilies, soaked and blended
- 4 stalks lemongrass, bruised
- 6 kaffir lime leaves
Instructions
- 1
Blend soaked chilies, shallots, garlic, ginger, galangal, and turmeric into a smooth paste.
- 2
In a heavy pot, combine spice paste, coconut milk, lemongrass, and lime leaves. Bring to a simmer.
- 3
Add beef cubes and simmer uncovered, stirring occasionally, for 2-3 hours until sauce reduces and thickens.
- 4
Stir in toasted coconut and continue cooking until the oil separates and the meat is dark and dry-coated.
- 5
Serve with steamed rice and a side of vegetables. Rendang improves in flavor over the next 2-3 days.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Beef chuckLamb shoulder
Equally rich and becomes very tender with long cooking
Toasted coconutDesiccated coconut, toasted in a pan
Easier to find and works well
Tips & Storage
Pro Tips
Stir frequently once the sauce thickens to prevent burning on the bottom.
Make kerisik by dry-toasting grated coconut in a pan until dark golden and fragrant.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate up to 5 days or freeze up to 3 months. Flavor improves daily.
Reheating
Reheat gently in a pan over low heat with a splash of water.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (95mg) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates36g
Fat8g
Fiber540mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why does it take so long?
- The extended cooking concentrates the sauce and tenderizes the beef until it is melt-in-your-mouth.
- Can I make it in a pressure cooker?
- Yes, pressure cook 45 minutes, then reduce the sauce uncovered on the stove.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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