Beef Rendang Recipe
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Unrated
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Prep Time
1 hr
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Cook Time
3 hrs 50 mins
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Servings
6
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Calories
1100 kcal
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Course
Main Course, Dinner
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Cuisine
Indonesian
Beef Rendang Recipe
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One bite of Beef Rendang reveals why this slow-cooked Indonesian dish is worth the wait—rich, bold, and deeply satisfying.
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Ingredients
For the Beef:
- 3 cups coconut shredded, unsweetened
- 4 tablespoons avocado oil or another neutral flavored cooking oil
- 3 pounds chuck steak cut into 2” x 1” x ½”
- 1 Fresno pepper finely minced/ground, whole and 7 seeded
- 2 lady finger pepper finely minced/ground, seeded
- 6 shallot about 1 cup, finely minced
- 8 garlic cloves, finely minced
- 3 lemongrass ends and outside layer removed, stalks, finely minced
- 3 tablespoons ginger about a 3” pieces - peeling can remain on if rinsed, finely minced
- lemon about 1 ½ tablespoons, juice of ½ lemon
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
For the Spice Blend:
- 2 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seed
- nutmeg half
- 2 star anise
- 5 macadamia nuts
- 4 bay leaf
- 4 lime leaves
- 3 15- ounce coconut milk full fat, canned
- 2 teaspoons palm sugar or light brown sugar
Instructions
- Add the shredded coconut to a large wok or non-stick skillet over low heat. Constantly move it around using a spatula and cook it until it is light golden brown, about 25 minutes. Once browned, transfer to a mortar and pestle or food processor and process until it becomes a runny paste. You will need to stop and scrape a few times. Set it to the side in a bowl.
- Add the oil to a large rondeau pot over high heat. Once it begins to smoke lightly, add the beef in batches and spread it out across the pan. Season with salt and pepper and sear for 2 minutes per side. Set the meat aside on a plate, and repeat with the remaining uncooked beef.
- Turn the heat down to low-medium. Add the minced shallots to the pan with the rendered meat fat, season with salt, and cook for 12 to 15 minutes while frequently stirring, or until browned. Then, add the garlic, ginger, and lemon grass and cook for 5 to 6 more minutes.
- In the meantime, add the cardamom, cinnamon, cloves, cumin, coriander, nutmeg, anise, and macadamia nuts to a medium-sized sauté pan and cook over low to medium heat for 4 to 6 minutes or until they become very fragrant. Transfer to a mortar and pestle or spice grinder and grind until finely ground. Set aside.
- Return the onions, garlic, ginger, and lemon grass to the pan. Add the finely ground/minced peppers and cook for 4 to 5 minutes. Then, add the ground spices and cook for 2 to 3 minutes.
- Return the beef to the pan and cook for 2 to 3 minutes. Add in the bay leaves and lime leaves and stir to combine.
- Next, add the coconut milk, sugar, about ½ cups of the finely ground coconut shreds, and coarse salt, and stir to combine.
- Cook over low heat, uncovered, for about 3 hours or until the meat is extremely tender. Be sure to return every 20 to 30 minutes to stir and move things around. If the coconut milk fat is separating, you know you’re on the right track. When it’s done, the sauce should become like a thick paste.
- Serve the beef rendang over right.
Nutrition Information
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Calories
1100kcal
(55%)
Carbohydrates
24g
(8%)
Protein
49g
(98%)
Fat
94g
(145%)
Saturated Fat
59g
(295%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
26g
(130%)
Trans Fat
2g
(100%)
Cholesterol
154mg
(51%)
Sodium
190mg
(8%)
Potassium
1407mg
(30%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
99IU
(2%)
Vitamin C
9mg
(10%)
Calcium
106mg
(11%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1100 kcal
% Daily Value*
| Calories | 1100kcal | 55% |
| Carbohydrates | 24g | 8% |
| Protein | 49g | 98% |
| Fat | 94g | 145% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 2g | 100% |
| Cholesterol | 154mg | 51% |
| Sodium | 190mg | 8% |
| Potassium | 1407mg | 30% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 106mg | 11% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
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