Indonesian Beef Rendang
Rendang isn't a curry — it's a curry that turns into a fry. The coconut milk evaporates, releases its oil, and the beef then browns in that oil until it's dark and almost dry. Stop while it's still saucy and it isn't rendang.
- Prep
- 25 min
- Cook
- 180 min
- Total
- 205 min
- Calories
- 560
Rendang comes from West Sumatra and has topped global polls of the world's best dishes. It takes hours, but only about one of them is actual work — the rest is patience and stirring.
Method
-
1
Spice paste
Blend the chillies, garlic, onions, ginger, turmeric and lemongrass to a smooth paste, adding a little water if needed.
⏱ 12 min -
2
Fry the paste
Fry the paste in a heavy pot over medium heat for 8 minutes until it smells fragrant and darkens slightly.
⏱ 8 min -
3
Beef and coconut milk
Add the beef and turn it through the paste, then the coconut milk, lime leaves, cinnamon, cloves, sugar and salt. Bring to the boil.
⏱ 10 min -
4
Stage one — the simmer
Low heat, uncovered. Two hours, stirring every 20 minutes. The liquid reduces gradually and the beef tenderises.
⏱ 120 min -
5
Stage two — the fry
When the liquid thickens, the oil starts to separate. From here, stir every 5 minutes for 40-50 minutes until the beef is dark brown and the sauce clings to it.
⏱ 50 min -
6
Finish
Add the toasted coconut for the last 10 minutes if using, then taste and adjust the salt.
⏱ 10 min -
7
Serve
Serve with white rice. The flavour is considerably better on the second day.
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Tips that actually matter
- Don't stop at the saucy curry stage — real rendang is nearly dry and deep brown.
- Constant stirring matters in the final stage: the oil has separated and the base catches within minutes.
- Full-fat coconut milk, not light — the fat is what fries the beef at the end.
- Rendang keeps a week refrigerated and months frozen; the long cooking preserves it.
People also ask
How is it different from a curry?
A curry is served in its sauce. Rendang is cooked until the sauce disappears entirely and the meat browns in the separated coconut oil, leaving it dry, dark and concentrated.
Can I do it faster?
A pressure cooker shortens stage one (30 minutes instead of two hours), but the final frying stage must be done uncovered — and that stage is what makes the dish.
Why is my beef tough?
Low-collagen cuts like fillet don't work here. Use shin or chuck — cuts that want long cooking.
Cook mode
Indonesian Beef Rendang
-
1
Spice paste
Blend the chillies, garlic, onions, ginger, turmeric and lemongrass to a smooth paste, adding a little water if needed.
-
2
Fry the paste
Fry the paste in a heavy pot over medium heat for 8 minutes until it smells fragrant and darkens slightly.
-
3
Beef and coconut milk
Add the beef and turn it through the paste, then the coconut milk, lime leaves, cinnamon, cloves, sugar and salt. Bring to the boil.
-
4
Stage one — the simmer
Low heat, uncovered. Two hours, stirring every 20 minutes. The liquid reduces gradually and the beef tenderises.
-
5
Stage two — the fry
When the liquid thickens, the oil starts to separate. From here, stir every 5 minutes for 40-50 minutes until the beef is dark brown and the sauce clings to it.
-
6
Finish
Add the toasted coconut for the last 10 minutes if using, then taste and adjust the salt.
-
7
Serve
Serve with white rice. The flavour is considerably better on the second day.
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