5-Ingredient Indonesian Rendang Beef

Name: 5-Ingredient Indonesian Rendang Beef
Prep time: 20 min
Cook time: 180 min
Yield: 4

indonesian rendang beef 5-ingredient coconut spicy slow-cooked aromatic southeast-asian rich

Rich Indonesian beef rendang with tender meat slow-cooked in coconut milk and aromatic spices, creating the deeply complex flavors of this beloved Southeast Asian dish.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 180

Ingredients

800g1.75 lb beef chuck roast, cut into 5cm cubes
4 tbsp4 tbsp Indonesian rendang paste
800ml3.4 cups full-fat coconut milk (2 cans)
2 tbsp2 tbsp palm sugar (or brown sugar)
6 leaves6 leaves fresh kaffir lime leaves, torn

Instructions

Cut the 800g1.75 lb beef chuck roast into uniform 5cm cubes for even cooking. The larger pieces will stay moist during the long, slow cooking process.
In a large, heavy-bottomed pot, fry the 4 tbsp4 tbsp Indonesian rendang paste over medium heat for 2-3 minutes until fragrant and the oil starts to separate from the paste.
Add the beef cubes and cook for 5-6 minutes, turning to coat all sides with the aromatic paste. The beef should be well-coated and beginning to brown.
Pour in the 800ml3.4 cups full-fat coconut milk (2 cans), add the 2 tbsp2 tbsp palm sugar (or brown sugar) and 6 leaves6 leaves fresh kaffir lime leaves. Bring to a gentle simmer, then reduce heat to low and cook uncovered.
Continue cooking for 2.5-3 hours, stirring occasionally, until the coconut milk has reduced to a thick, dark sauce that coats the beef. The meat should be fork-tender.
In the final 30 minutes, stir more frequently to prevent sticking. The rendang is ready when the sauce is almost dry and the beef is dark brown and incredibly tender.

Ingredients

id: beef_chuck metric: 800g imperial: 1.75 lb name: beef chuck roast, cut into 5cm cubes
id: rendang_paste metric: 4 tbsp imperial: 4 tbsp name: Indonesian rendang paste
id: coconut_milk metric: 800ml imperial: 3.4 cups name: full-fat coconut milk (2 cans)
id: palm_sugar metric: 2 tbsp imperial: 2 tbsp name: palm sugar (or brown sugar)
id: kaffir_lime_leaves metric: 6 leaves imperial: 6 leaves name: fresh kaffir lime leaves, torn

Instructions

Cut the {beef_chuck} into uniform 5cm cubes for even cooking. The larger pieces will stay moist during the long, slow cooking process.
In a large, heavy-bottomed pot, fry the {rendang_paste} over medium heat for 2-3 minutes until fragrant and the oil starts to separate from the paste.
Add the beef cubes and cook for 5-6 minutes, turning to coat all sides with the aromatic paste. The beef should be well-coated and beginning to brown.
Pour in the {coconut_milk}, add the {palm_sugar} and {kaffir_lime_leaves}. Bring to a gentle simmer, then reduce heat to low and cook uncovered.
Continue cooking for 2.5-3 hours, stirring occasionally, until the coconut milk has reduced to a thick, dark sauce that coats the beef. The meat should be fork-tender.
In the final 30 minutes, stir more frequently to prevent sticking. The rendang is ready when the sauce is almost dry and the beef is dark brown and incredibly tender.

Tips

Rendang Paste Quality: Use a good-quality Indonesian rendang paste from an Asian grocery store. It should contain chilies, lemongrass, galangal, and other authentic spices.

Beef Cut Choice: Chuck roast has perfect marbling for long cooking and becomes incredibly tender. Avoid lean cuts which will become dry.

Coconut Milk Reduction: The long cooking reduces the coconut milk to a concentrated, rich sauce. Don't rush this process - it's what creates rendang's signature texture.

Stirring Frequency: Stir occasionally for the first 2 hours, then more frequently as the sauce thickens to prevent burning.

Traditional Patience: Authentic rendang takes hours to develop its deep, complex flavors. The result should be almost dry with intensely concentrated flavors.

Serving Suggestions: Serve with steamed jasmine rice and perhaps some Indonesian pickled vegetables (acar) to balance the rich, intense flavors.

Tips

Rendang Paste Quality: Use a good-quality Indonesian rendang paste from an Asian grocery store. It should contain chilies, lemongrass, galangal, and other authentic spices.

Beef Cut Choice: Chuck roast has perfect marbling for long cooking and becomes incredibly tender. Avoid lean cuts which will become dry.

Coconut Milk Reduction: The long cooking reduces the coconut milk to a concentrated, rich sauce. Don't rush this process - it's what creates rendang's signature texture.

Stirring Frequency: Stir occasionally for the first 2 hours, then more frequently as the sauce thickens to prevent burning.

Traditional Patience: Authentic rendang takes hours to develop its deep, complex flavors. The result should be almost dry with intensely concentrated flavors.

Serving Suggestions: Serve with steamed jasmine rice and perhaps some Indonesian pickled vegetables (acar) to balance the rich, intense flavors.

Categories & Tags

Category:

Main Dishes

Tags:

indonesian rendang beef 5-ingredient coconut spicy slow-cooked aromatic southeast-asian rich