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Indonesian Beef Rendang You Have to Try

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 650
A rich and flavorful Indonesian beef stew simmered with spices, coconut milk, and toasted coconut for a creamy, savory experience.

Ingredients

Vegetable Oil

  • 2 tbsp vegetable oil

Beef

  • 1 kg beef, diced

Lemongrass

  • 2 pcs lemongrass, bruised

Bay Leaves

  • 5 pcs bay leaves

Cinnamon Powder

  • 1 tsp cinnamon powder

Star Anise Powder

  • 1 tsp star anise powder

Cumin Powder

  • 1 tsp cumin powder

Palm Sugar

  • to taste palm sugar

Salt

  • to taste salt

Beef Stock Cube (optional)

  • 1 cube beef stock (optional)

Light Coconut Milk

  • 180 ml light coconut milk

Thick Coconut Milk

  • 250 ml thick coconut milk

Ground Toasted Coconut

  • 250 g ground toasted coconut

Shallots

  • 250 g shallot

Garlic Cloves

  • 10 cloves garlic

Red Chilies

  • 5 pcs red chilies

Candlenuts

  • 3 pcs candlenuts

Instructions 

  • Blend shallots, garlic, red chilies, and candlenuts until smooth.
  • Heat oil, sauté spice paste, then add beef. Add star anise, cinnamon, bay leaves, and lemongrass; stir to release aromas.
  • Mix in palm sugar, salt, and optional beef stock cube. Add coconut milks and simmer on low for 2-3 hours until thick and tender.
  • Stir in ground toasted coconut, cook a few more minutes until creamy.
  • Serve hot with rice or side dishes, enjoying the deep, savory flavors of Rendang.

Notes

Stir occasionally to prevent sticking and ensure even cooking.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Indonesian
Keyword: Beef