Name: Spicy Beef Rendang Recipe
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Cuisine: Indonesian/Malaysian
Ingredients: 3 tbsp neutral oil (such as avocado oil); 2 tbsp plain flour (all-purpose flour) or cornflour (cornstarch); Pinch salt and pepper; 800 g (1.8 lbs) braising/stewing beef (cut into large chunks approx 3-4cm); 1 large brown onion (peeled and chopped); 5 cloves garlic (peeled and minced); 2 tbsp minced ginger; 1 tsp turmeric powder; 2 lemongrass stalks (outer leaves discarded, finely sliced) or 2 tsp lemongrass paste; 2 red chillies (chopped, preferably hot); 1 tsp tamarind paste; 1 tbsp ground coriander; 1 tsp freshly ground black pepper; ½ tsp cinnamon powder; 2 kaffir lime leaves (fresh or freeze dried); 3 tbsp dark brown muscovado sugar; ½ tsp salt; 800 ml (28 oz) full-fat coconut milk (2 x 400ml/14oz cans); Boiled rice or egg fried rice; Spring onions (scallions, sliced into thin strips); Fresh red chillies (sliced); Green vegetables such as pak choi or spinach

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Introduction

Spicy Beef Rendang is a rich, aromatic Indonesian stew that slowly simmers tender beef in coconut milk and a blend of fragrant spices. This dish offers deep layers of flavor and a satisfyingly thick sauce, perfect served with steamed rice. It’s a comforting meal that’s sure to impress family and friends.

A white bowl contains two main layers: on the bottom, there is a layer of white rice with soft, individual grains visible, and on top, a thick layer of dark brown stewed beef with a rich, textured surface, showing shredded and chunked pieces. The beef is garnished with small slices of bright red chili and a few green cilantro leaves, adding color contrast. A silver spoon rests partially inside the bowl on the right side. The bowl sits on a surface with a white marbled texture, and a light green cloth is slightly draped near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp neutral oil (such as avocado oil)
2 tbsp plain flour (all-purpose flour) or cornflour (cornstarch)
Pinch of salt and pepper
800 g (1.8 lbs) braising/stewing beef, cut into large chunks (approx 3-4cm)
1 large brown onion, peeled and chopped
5 cloves garlic, peeled and minced
2 tbsp minced ginger
1 tsp turmeric
2 lemongrass stalks, outer leaves discarded and finely sliced (or 2 tsp lemongrass paste)
2 red chillies, chopped (use hot chillies as heat mellows with cooking)
1 tsp tamarind paste
1 tbsp ground coriander
1 tsp freshly ground black pepper
½ tsp cinnamon
2 kaffir lime leaves (fresh or freeze dried)
3 tbsp dark brown muscovado sugar
½ tsp salt
800 ml (28 oz) full-fat coconut milk (2 x 400ml/14oz cans)
Boiled rice or egg fried rice, to serve
Spring onions (scallions), sliced into thin strips, to garnish
Fresh red chillies, sliced, to garnish
Green vegetables such as pak choi or spinach, to serve

Instructions

Step 1: Preheat your oven to 150°C (300°F fan). Place a large cast iron casserole dish on the stove over high heat.
Step 2: Add 2 tablespoons of oil to the hot pan.
Step 3: Mix the flour with a pinch of salt and pepper, then coat the beef chunks evenly in the flour mixture.
Step 4: Brown the beef chunks in the hot oil, in batches if necessary, until well-sealed on all sides. Remove the beef and set aside in a bowl.
Step 5: Add the remaining 1 tablespoon of oil to the pan. Add the chopped onion and reduce heat to low. Cook slowly for a couple of minutes, stirring regularly and scraping up any browned bits.
Step 6: Stir in the garlic, ginger, and turmeric. Cook gently for another 2 minutes. If the pan starts to stick or brown too much, add a splash of cold water to loosen it.
Step 7: Add the sliced lemongrass, chopped chillies, tamarind paste, ground coriander, black pepper, cinnamon, kaffir lime leaves, muscovado sugar, and salt. Mix everything and cook for 1 minute.
Step 8: Pour in the coconut milk, bring to a gentle bubble, and stir frequently to prevent sticking.
Step 9: Return the beef to the casserole dish, stir to combine, then cover with a lid and place in the oven. Cook for 90 minutes, stirring once halfway through.
Step 10: After 90 minutes, stir the rendang to prevent sticking. Remove the lid and continue cooking uncovered for 2 to 2.5 hours. Stir very gently every 30 minutes, being careful not to break the beef chunks.
Step 11: During the final hour, you’ll notice the sauce darkens and oil separates and rises to the top.
Step 12: For a saucier rendang, remove from the oven when there is some oil on top and the sauce remains moist underneath.
Step 13: For drier rendang, cook longer until most of the liquid evaporates, stirring gently and frequently to avoid burning. Drain excess oil before serving.
Step 14: Serve hot with boiled or egg fried rice, garnished with sliced spring onions and fresh red chillies. Add green vegetables like pak choi or spinach on the side.

Tips & Variations

Use lemongrass paste if fresh lemongrass is unavailable for ease without losing flavor.
Adjust the number of chillies to control the heat level suitable for your taste.
For a richer flavor, use braising cuts with good marbling like chuck or brisket.
Stir gently and regularly during slow cooking to maintain tender beef chunks and prevent sticking.
Serve with steamed jasmine rice or fragrant coconut rice for an extra aromatic meal.

Storage

Store leftover rendang in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or warm in the microwave. The flavors deepen after resting, making leftovers delicious. You can also freeze the rendang for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a thick stew with chunky pieces of dark brown tender meat in a deep black pot. The meat is coated in a rich, glossy sauce with a slightly oily texture, visible bits of spices, and herbs. Several pale yellow stalks of lemongrass lay on top of the meat near the back left edge, adding contrast to the dark tones of the stew. The pot sits on a white marbled surface, enhancing the deep colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for rendang?

Yes, chicken or lamb can be used as alternatives, but cooking times will vary. Chicken cooks faster and requires less slow simmering, while lamb benefits from a similar slow cooking process as beef.

Is rendang spicy?

Rendang has a warming heat level due to the chillies, but the long cooking mellows the spice, making it flavorful rather than aggressively hot. You can adjust the chillies to make it milder or spicier according to your preference.