Indonesian beef rendang

Beef Rendang is a true treasure of Indonesian cuisine. Originating from the island of Sumatra, this dish is traditionally prepared for special occasions, such as family celebrations and religious ceremonies. Slowly simmered in coconut milk and a blend of fragrant spices, the beef becomes incredibly tender, while the sauce reduces to a smooth, caramelized texture. Naturally gluten-free, Rendang is perfect for a convivial meal that invites you on a culinary journey. Discover how to prepare this Indonesian specialty at home with simple, readily available ingredients.

Preparation time: 15 minutes

Cooking time: 2 hours

Total time 2 hours 15 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 5

Ingredients

800g of beef ( chuck, beef for stewing...)
400 ml of coconut milk
3 kaffir lime leaves (or bay leaves if unavailable)
2 cinnamon sticks
2 stalks of lemongrass, crushed
4 cloves
1 star anise
1 tbsp of palm sugar (or brown sugar)
2 tablespoons of vegetable oil
For the spice paste (rempah)
4 shallots
3 cloves of garlic
2 cm of fresh, peeled ginger
2 cm of galangal (or more ginger if unavailable)
2 cm of fresh turmeric (or 1 teaspoon of turmeric powder)
4 red chilies (adjust according to your spice tolerance)
1 tsp of coriander seeds
1 teaspoon of cumin seeds
1 tsp black pepper

Preparation

1
To prepare the spice paste: In a blender, combine the shallots, garlic, ginger, galangal, turmeric, red chilies, coriander, cumin, and pepper. Blend until smooth and homogeneous. If necessary, add a little water to facilitate blending.
2
Sear the meat: Heat the vegetable oil in a large saucepan over medium heat. Add the beef pieces and brown them on all sides for about 5 minutes. Remove the meat and set it aside.
3
Fry the spice paste: In the same pan, add the prepared spice paste and fry it over medium heat for about 5 minutes, until fragrant and lightly browned.
4
Add the spices and coconut milk: Add the cinnamon sticks, kaffir lime leaves, lemongrass stalks, cloves, and star anise to the saucepan. Pour in the coconut milk and palm sugar, then stir well.
5
Simmer slowly: Return the beef pieces to the pot and bring to a boil. Once boiling, reduce the heat and simmer gently for 2 to 3 hours, stirring occasionally. The sauce will gradually thicken and reduce. The Rendang is ready when the meat is tender and the sauce has reduced and caramelized around the beef.
6
Serving suggestion: Serve Rendang with jasmine rice or sticky rice for a complete experience. This dish can also be accompanied by stir-fried vegetables or salad for a textural contrast.

Note

Slow cooking : The key to a good Rendang lies in slow cooking. The longer you simmer it over low heat, the more tender the beef will be and the richer the sauce will be in flavor.

Make-ahead tip : Rendang tastes even better the next day, once the flavors have had time to meld. Feel free to prepare it in advance and reheat it before serving.

Keywords: Indonesian beef randang, gluten-free beef recipe from around the world, Indonesian recipe