Spicy Beef Rendang

Why You’ll Love This Recipe

Spicy Beef Rendang is a rich and tender Indonesian dry curry made with slow-cooked beef in a fragrant blend of spices and coconut milk. Known for its deep flavor and melt-in-your-mouth texture, Rendang is a festive dish often served at special occasions. The blend of chili, ginger, lemongrass, and warm spices creates a bold, satisfying flavor profile that is unforgettable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck or stewing beefcoconut milkshallotsgarlicgingerlemongrassred chilies (adjust for heat preference)galangal (optional)ground corianderground turmericground cumincinnamon stickstar anisecloveslime leaves or kaffir lime leavespalm sugar or brown sugarsaltvegetable oil

directions

Cut the beef into medium-sized cubes and set aside.

In a blender or food processor, blend shallots, garlic, ginger, chilies, lemongrass, and galangal into a smooth paste.

Heat oil in a large pot over medium heat. Add the spice paste and sauté until aromatic and the oil starts to separate.

Add ground coriander, turmeric, cumin, cinnamon stick, star anise, and cloves. Stir to combine.

Add the beef and stir to coat with the spice mixture.

Pour in the coconut milk and add lime leaves and palm sugar. Stir well and bring to a boil.

Reduce the heat to low and simmer uncovered, stirring occasionally, for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened and darkened to a rich brown color.

Continue to cook until the oil separates and the beef becomes slightly crisp on the edges.

Remove from heat and let rest for a few minutes before serving.

Servings and timing

This recipe yields approximately 4–6 servings.Preparation time: 20 minutesCooking time: 2.5–3 hoursTotal time: 3–3.5 hours

Variations

Use chicken or lamb instead of beef for a different protein base.

Add toasted shredded coconut for a richer texture.

Include tamarind paste or juice for a tangy twist.

Make it less spicy by reducing the number of chilies or removing the seeds.

storage/reheating

Store Beef Rendang in an airtight container in the refrigerator for up to 5 days.It can also be frozen for up to 2 months.Reheat gently on the stovetop over low heat or in the microwave until warmed through.

FAQs

What is the best cut of beef for Rendang?

Beef chuck or stewing beef is ideal due to its marbling and ability to become tender during long cooking.

Can I make Rendang in a slow cooker?

Yes, after sautéing the spice paste, transfer all ingredients to a slow cooker and cook on low for 6–8 hours.

Why does Rendang take so long to cook?

Slow cooking allows the beef to become tender and the flavors to develop deeply.

Can I make this dish vegetarian?

Yes, substitute the beef with jackfruit or tofu and adjust cooking time accordingly.

What can I serve with Beef Rendang?

It pairs perfectly with steamed rice, coconut rice, or roti.

How spicy is Beef Rendang?

It’s moderately to highly spicy, but the heat level can be adjusted to taste.

Can I make it ahead of time?

Absolutely, the flavors improve even more after a day or two.

Is Rendang supposed to be dry?

Yes, it’s a dry curry, meaning the sauce reduces until it clings to the meat.

Do I need all the spices listed?

While traditional, you can simplify the spice blend if needed, though flavor depth may vary.

Can I use canned coconut milk?

Yes, canned full-fat coconut milk works best for richness.

Conclusion

Spicy Beef Rendang is a show-stopping dish that’s deeply flavorful, satisfying, and perfect for those who love bold, spicy food. Whether served during festive gatherings or a cozy dinner at home, its complex flavors and tender texture will impress every time.

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