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Beef Rendang (Indonesian Spiced Beef Stew)

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Prep Time: 30 minutes
Cook Time: 3 – 3.5 hours
Total Time: 4 hours
Servings: 6
Difficulty: Moderate to High (Requires attention to toasting spices and slow simmering)

Ingredients

For the Spice Paste (Bumbu):

  • 5-6 shallots, peeled and chopped

  • 5 cloves garlic, peeled

  • 1.5-inch knob of ginger, peeled and sliced

  • 1.5-inch knob of galangal (or more ginger if unavailable), peeled and sliced

  • 3-4 red chilies (like Fresno), stems removed (adjust to heat preference)

  • 2 stalks lemongrass, white parts only, bruised and chopped

  • 2 tsp turmeric powder (or 1-inch fresh turmeric)

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 2 tbsp water

For the Rendang:

  • 2.5 lbs (1.1 kg) beef chuck or brisket, cut into 2-inch cubes

  • 4 cups thick coconut milk (2 cans, do not use “lite”)

  • 2 kaffir lime leaves, stems removed, finely shredded

  • 1 large cinnamon stick (about 3 inches)

  • 3 whole star anise

  • 4 cardamom pods, lightly crushed

  • 1 tbsp tamarind paste (mixed with 2 tbsp warm water) OR juice of 1 lime

  • 2 tsp palm sugar or brown sugar

  • 1 whole piece of asam gelugur (dried sour fruit) – optional but traditional

  • 3-4 tbsp coconut oil or vegetable oil

  • Salt to taste

For Garnish:

  • Fried shallots (bawang goreng)

  • Fresh cilantro or sliced red chili

Instructions

Step 1: Prepare the Spice Paste (15 mins)

  1. In a food processor or powerful blender, combine all Spice Paste ingredients: shallots, garlic, ginger, galangal, chilies, lemongrass, turmeric, cumin, coriander, and water.

  2. Blend until a smooth, fine paste forms. You may need to stop and scrape down the sides. Set aside.

Step 2: Toast the Aromatics and Fry the Paste (10 mins)

  1. In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat.

  2. Add the cinnamon stick, star anise, and cardamom pods. Toast for 60-90 seconds until fragrant.

  3. Add the freshly made spice paste and shredded kaffir lime leaves. Fry the paste, stirring constantly, for 8-10 minutes. This crucial step cooks out the raw taste and deepens the flavor. The paste will darken slightly and the oil may begin to separate at the edges.

Step 3: Brown the Beef and Begin the Braise (10 mins)

  1. Increase heat to medium-high. Add the beef cubes to the pot, stirring to coat each piece thoroughly in the fragrant paste.

  2. Sear the beef for 4-5 minutes, allowing it to brown on the outside. This adds another layer of flavor.

Step 4: The Long, Slow Simmer (2.5 – 3 hours)

  1. Pour in all the coconut milk and add the asam gelugur (if using). Stir well to combine, scraping up any bits from the bottom of the pot.

  2. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest possible setting to maintain a very slow, steady simmer. A few small bubbles should break the surface.

  3. Partially cover the pot, leaving a small gap for steam to escape. Let it simmer gently for 2 hours, stirring occasionally to prevent sticking on the bottom. The liquid will reduce significantly but will still be quite saucy.

Step 5: Season and Begin the “Dry” Stage (30-45 mins)

  1. After 2 hours, stir in the tamarind water (or lime juice) and palm sugar. Season with 1 tsp of salt.

  2. Remove the lid completely. Continue to simmer on low heat, stirring more frequently now (every 10-15 minutes). The coconut milk will break, and the oil will start to fry the beef and spices. This is the magic of Rendang.

Step 6: The Final Fry & Caramelization (20-30 mins)

  1. The sauce will thicken into a dark, granular paste that coats the beef. This is the “dry” stage (Rendang Kering).

  2. Keep stirring gently and frequently to prevent burning. The beef will darken to a deep, rich brown and become fork-tender, almost shredding.

  3. The dish is done when the oil has separated and the sauce is thick, dark, and clings to the meat. Taste and adjust for salt or a final squeeze of lime.

Step 7: Rest and Serve

  1. Turn off the heat and let the Rendang rest for at least 15 minutes. This allows the flavors to settle and the meat to absorb the last of the spiced oils.

  2. Discard the whole cinnamon stick, star anise, and cardamom pods if you can find them.

  3. Serve warm garnished generously with fried shallots and fresh cilantro. The traditional accompaniments are steamed jasmine rice, quick-pickled vegetables (acar), and sliced cucumbers to balance the richness.

Nutrition Facts (Per Serving, estimated)

  • Calories: 580 kcal

  • Total Fat: 45g

  • Saturated Fat: 32g

  • Cholesterol: 120mg

  • Sodium: 350mg

  • Total Carbohydrates: 12g

  • Dietary Fiber: 2g

  • Sugars: 5g

  • Protein: 38g

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