Beef Rendang is a traditional Indonesian dish made by slow-cooking beef in a mix of spices and coconut milk. The long cooking time makes the beef very tender and the sauce thick and flavorful. This dish is full of rich spices and has a deep, satisfying taste that you will enjoy making and eating.
Why You’ll Love This Beef Rendang Recipe
You’ll appreciate how this Beef Rendang recipe combines traditional Indonesian spices with modern cooking techniques to achieve the perfect balance of taste and texture. The slow cooking process transforms chuck steak into melt-in-your-mouth beef, while the toasted shredded coconut adds a nutty undertone that enhances the richness of the dish. This recipe is not just about flavor—it’s about the experience of creating something authentic that fills your kitchen with incredible aromas. It’s ideal for special occasions or anytime you want a comforting meal that feels both exotic and familiar.
Ingredients You’ll Need for Beef Rendang
To make Beef Rendang, gather the following ingredients carefully measured to bring out the best flavors.
For the beef:
- 3 cups shredded unsweetened coconut
- 4 tablespoons avocado or neutral cooking oil
- 3 pounds chuck steak, cut into 2” x 1” x ½” pieces
- 1 whole Fresno pepper plus 7 seeded Fresno peppers, finely minced
- 2 seeded lady finger peppers, finely minced
- 6 shallots, finely minced (about 1 cup)
- 8 garlic cloves, finely minced
- 3 stalks lemongrass, finely minced (outer layers and ends removed)
- 3 tablespoons ginger, finely minced (about 3-inch piece)
- Juice of half a lemon (around 1 ½ tablespoons)
- Coarse salt and freshly cracked black pepper, to taste
For the spice blend:
- 2 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- Half a nutmeg
- 2 star anise
- 5 macadamia nuts
- 4 bay leaves
- 4 lime leaves
- 3 cans (15 ounces each) full-fat coconut milk
- 2 teaspoons palm sugar or light brown sugar
How to Make Beef Rendang
Start by toasting the shredded coconut in a large wok or non-stick skillet over low heat. Keep it moving with a spatula until it turns light golden brown, about 25 minutes. Then transfer the toasted coconut to a mortar and pestle or food processor and grind it into a loose, runny paste. Set this aside.
Next, heat the cooking oil in a large heavy pot or rondeau over high heat. When the oil just begins to lightly smoke, add the beef pieces in batches, spreading them out so they sear evenly. Sprinkle with salt and pepper and cook for about 2 minutes on each side until browned. Remove the seared beef and set aside on a plate. Repeat until all beef is seared.
Reduce the heat to medium-low and add the minced shallots to the pot with the leftover meat fat. Season lightly with salt and cook for 12 to 15 minutes, stirring often until the shallots become nicely browned. Add the garlic, ginger, and lemongrass and cook for another 5 to 6 minutes to develop their flavors.
While that’s cooking, prepare your spice blend. Place cardamom pods, cinnamon stick, cloves, cumin seeds, coriander seeds, nutmeg, star anise, and macadamia nuts in a dry sauté pan over medium-low heat. Toast the spices for 4 to 6 minutes until fragrant, then grind them finely using a mortar and pestle or spice grinder. Set this fragrant powder aside.
Return to the pot with the browned shallots mixture and add the finely minced Fresno and lady finger peppers. Cook everything together for 4 to 5 minutes, stirring well. Then add the ground spices and cook for an additional 2 to 3 minutes.
Put the seared beef back into the pot, stirring to coat in the spice mixture. Add the bay leaves and lime leaves, mixing thoroughly.
Pour in the coconut milk along with the palm sugar, half the ground toasted coconut paste, and a pinch of coarse salt. Stir everything to combine.
Simmer uncovered over low heat for about 3 hours. Stir every 20 to 30 minutes to prevent sticking and encourage even cooking. You’ll notice the coconut milk separating and thickening as the sauce reduces into a dark, flavorful paste. The beef should become incredibly tender by the end of the cooking time.
How to Serve Your Beef Rendang
Beef Rendang is traditionally enjoyed over plain steamed rice, which absorbs the rich sauce perfectly. You can also serve it alongside coconut rice or jasmine rice to add extra fragrance. If you like, pair it with steamed vegetables or a crisp cucumber salad to balance the dish’s richness.
For a more casual meal, try serving Beef Rendang with warm flatbreads or crusty bread, perfect for soaking up the thick sauce. Garnish with freshly chopped cilantro or fried shallots for a touch of color and crunch. This dish is great as a centerpiece for gatherings, impressing your guests with its deep, complex flavors and satisfying texture.
Expert Tips for Making the Best Beef Rendang
To get the most from your Beef Rendang, use fresh spices and toast them just before grinding to maximize aroma and flavor. When toasting the shredded coconut, keep the heat low and stir continuously to avoid burning, which can turn the dish bitter.
Choose chuck steak or another well-marbled cut for a tender result after long cooking. Don’t rush the simmering process—the slow cook is essential for breaking down the meat fibers and allowing the spices to penetrate deeply.
If your sauce starts to dry out too much during cooking, add a splash of water or extra coconut milk to keep the texture smooth and luscious. Also, consider resting the dish for a few hours or overnight in the fridge before serving to let the flavors meld even more.
How to Store Leftover Beef Rendang
Store leftover Beef Rendang in an airtight container in the refrigerator for up to four days. When reheating, warm gently on the stove over low heat to preserve the tenderness and flavor.
You can also freeze portions for up to three months. Thaw in the refrigerator overnight and reheat slowly. The flavors often improve with time, making leftovers just as delicious as freshly made rendang.
Variations You Can Try With Beef Rendang
Feel free to experiment with your Beef Rendang to suit your taste. Swap chuck steak for other beef cuts like brisket or short ribs if you want a different texture. For a slightly lighter version, use reduced-fat coconut milk.
You can also add vegetables such as baby potatoes or carrots during the last hour of cooking for extra heartiness. If you prefer a spicier kick, increase the number of Fresno or lady finger peppers.
For a unique twist, replace some of the ground toasted coconut with roasted peanuts or cashews to introduce a subtle nutty crunch. These variations allow you to personalize this classic dish while keeping its rich, complex essence intact.
Frequently Asked Questions About Beef Rendang
What makes Beef Rendang so flavorful?
Beef Rendang’s rich taste comes from slow cooking beef with a blend of toasted coconut, fresh herbs, and aromatic spices, allowing the flavors to develop deeply over time.
Can I make Beef Rendang without coconut milk?
Coconut milk is key to authentic rendang’s creamy texture and flavor. Without it, the dish would lack its signature richness and smooth sauce.
How long should I cook Beef Rendang?
Simmering for around three hours ensures the beef becomes tender and the sauce thickens into a paste. Rushing this step can lead to tough meat and weak flavors.
What type of beef is best for Rendang?
Chuck steak or any well-marbled cut works best because it becomes tender and flavorful with long, slow cooking.
Is Beef Rendang spicy?
This recipe has a moderate spice level that you can adjust by changing the amount or type of chili peppers used.
Can I prepare Beef Rendang ahead of time?
Yes, making Beef Rendang a day before serving enhances the flavor as it allows the spices to meld even more.
Does Beef Rendang freeze well?
Absolutely! Freeze leftovers in airtight containers for up to three months and thaw gently before reheating.

Beef Rendang
Ingredients
- 3 cups shredded unsweetened coconut
- 4 tablespoons avocado or neutral cooking oil
- 3 pounds chuck steak (cut into 2” x 1” x ½” pieces)
- 1 whole Fresno pepper
- 7 pieces seeded Fresno peppers (finely minced)
- 2 pieces seeded lady finger peppers (finely minced)
- 6 pieces shallots (finely minced, about 1 cup)
- 8 cloves garlic (finely minced)
- 3 stalks lemongrass (finely minced)
- 3 tablespoons ginger (finely minced, about 3-inch piece)
- 1/2 whole lemon (juice of half, around 1 ½ tablespoons)
- Coarse salt and freshly cracked black pepper (to taste)
- 1 stick cinnamon
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1/2 whole nutmeg
- 5 pieces macadamia nuts
- 4 pieces bay leaves
- 4 pieces lime leaves
- 3 cans full-fat coconut milk (15 ounces each)
- 2 teaspoons palm sugar (or light brown sugar)
Instructions
- Toast shredded coconut in a large wok or non-stick skillet over low heat for about 25 minutes until light golden brown. Grind into a loose paste and set aside.
- In a large heavy pot, heat cooking oil over high heat. Sear beef pieces in batches until browned on all sides, seasoning lightly with salt and pepper. Remove and set aside.
- Reduce heat to medium-low, add minced shallots to the pot, and cook for 12-15 minutes until browned. Add garlic, ginger, and lemongrass, cooking for another 5-6 minutes.
- Prepare the spice blend by toasting cardamom, cinnamon, cloves, cumin, coriander, nutmeg, star anise, and macadamia nuts in a dry sauté pan for 4-6 minutes. Grind finely.
- Add minced Fresno and lady finger peppers to the shallots mixture and cook for 4-5 minutes. Stir in ground spices and cook for another 2-3 minutes.
- Return seared beef to the pot, add bay leaves and lime leaves, then pour in coconut milk, palm sugar, and half of the toasted coconut paste. Stir to combine.
- Simmer uncovered over low heat for about 3 hours, stirring every 20-30 minutes until the sauce thickens and the beef is tender.
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