Forget takeaways, nothing could beat this meltingly tender Spicy Beef Rendang! Each piece is caramelized on the outside, tender on the inside, and permeated with layer upon layer of creamy, spicy flavours.
I've been making this recipe for many years now and it's a winner every time. The long slow cooking, and the changes that occur during that cooking process truly makes this dish feel like it's been cooked with care and devotion.
This is a slow-cooked dish, that requires the occasional bit of attention during its 4 hours in the oven. It’s one that’s worth saving for the weekend to ensure a result that is totally worth the wait.
What is Rendang?
Rendang originates from Indonesia, and is now a popular dish all over the world, due to it's amazing and complex flavours. There are many different recipes out there, but most (including me!) agree that it’s a slow-cooked dry curry, made with coconut milk, spices and sugar.
The uniqueness of rendang, compared to any other slow-cooked beef curry, is that during the cooking process, the coconut milk reduces, and the oil separates from the coconut milk. This means that the beef is initially slow-cooked to tenderness in that creamy-spicy sauce, and then as the oil separates, it fries the beef, giving it a beautiful, caramelized exterior.
What do we need to make it?
Best cut of beef to use:
Chuck steak (also known as braising steak) – comes from the forequarter of the cow. This consists of parts of the neck, shoulder blade, and upper arm. It’s a tough but very flavorful cut of meat that needs long slow cooking. This makes it perfect for beef rendang. Cut the beef into large (3cm-4cm) chunks.
How do we make it?
- Dust chunks of beef with flour, salt and pepper, then seal the beef in hot oil in a large cast-iron casserole pan. Transfer the beef to a bowl.
- Soften a chopped onion in the same pan with a little oil (scrape up any crispy bits as you go), then add garlic, ginger and turmeric, lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt.
- After cooking for a minute or so, add in coconut milk. Stir and bring to the boil, then add the beef back in.
- Place a lid on the pan and place in the oven at 150C/300F for 90 minutes.
- After 90 minutes, stir, then continue to cook in the oven, uncovered for another 2-2.5 hours, stirring very gently every half an hour.
When you put the rendang in the oven, you’ll wonder how it’s going to end up being a dry-ish curry. The recipe starts off with a lot of liquid from the coconut milk. However, during the cooking process, that coconut milk reduces right down.
After about 3 hours, the oil separates from the rest of the sauce (you’ll be amazed at how much of it there actually is).
As you take it out of the oven for an occasional stir, you’ll probably wonder if it’s all going to go horribly wrong. Trust me, it’s supposed to look like that.
Here's how mine looks during the cooking process:
As more and more oil separates, and the rest of the sauce starts to disappear, that remaining oil will actually be crisping and frying the meat. So you’ll be left with very dark, caramelized meat that has been infused with bags of flavour.
Pro Tip: It’s very important to keep a close eye on things during the last 30 mins or so – to ensure the meat doesn’t stick to the pan or burn. And don’t worry, any remaining oil can be poured off and discarded.
Like your rendang a little saucier?
Simply reduce the cooking time by 30-60 minutes, and be sure to drain that excess oil off.
What to serve with Beef Rendang?
- Indonesian Fried Rice
- Traditional Special Fried Rice - this is more of a Chinese-style fried rice, but I still think it goes well
- Homemade Riata
- If you prefer plainer rice, you could go with Boiled Rice or
- Pilau Rice (from my Jalfrezi recipe)
- Or how about some Homemade Chapatis
The Video
More Asian Recipes:
Love this type of cuisine? Here are some more Indonesian, Malaysian or Singapore-style recipes:
- Mee Goreng with chicken (spicy yellow noodles)
- Mee Siam with prawns (vermicelli noodle dish)
- Vegetarian Kway Teow (fried flat noodles)
- Seafood Laksa (spicy slurpy vermicelli noodle soup)
- Chicken Satay with easy satay sauce. Oh and there's my Beef Satay Skewers too.
- Beef Massaman Curry Recipe
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Beef Rendang
Ingredients
- 3 tbsp vegetable oil
- 2 tbsp plain (all-purpose) flour - or cornflour (cornstarch)
- Pinch of salt and pepper
- 800 g (1 3/4 lbs) braising/stewing beef - cut into large chunks (approx 3-4cm)
- 1 large brown onion - peeled and chopped
- 5 cloves of garlic - peeled and minced
- 2 tbsp minced ginger
- 1 tsp turmeric
- 2 lemongrass stalks - discard the outer leaves, and finely slice the lemongrass (you can replace this with 2 tsp of lemongrass paste)
- 2 red chillies - chopped. I use hot red chillies as the heat cooks out during 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 28oz full fat coconut milk - (2 x 400ml/14oz cans)
To Serve (Optional):
- Boiled rice
- spring onions (scallions) - sliced into thin strips
- fresh red chillies - sliced
- Green veg such as pak choi or spinach
INSTRUCTIONS
- Preheat the oven to 150C/300F and place a large cast iron casserole dish on the hob (stove top).
- Add 2 tbsp of the oil and heat on a high heat.
- Mix the flour with a pinch of salt and pepper, and coat the beef chunks with the flour.
- Place the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the sealed beef in a bowl.
- Add the remaining 1 tbsp of oil to the pan and then add in the onion. Turn down the heat and cook slowly for a couple of minutes whilst stirring (scrape up any crispy bits on the pan as you go).
- Add in the garlic, ginger and turmeric and cook for another couple of minutes whilst stirring. At this point, you may find that the base of the casserole dish is starting to get quite brown and the onions may be beginning to stick a little. If so, add a splash of cold water to prevent the pan from burning.
- Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt. Mix together and allow to cook for a minute.
- Add in the coconut milk and bring to a gentle bubble, stirring to ensure nothing is sticking to the base of the casserole dish.
- Add the beef back in and stir. Place a lid on and put in the oven. Cook for 90 minutes – giving the curry a stir after 45 minutes.
- After 90 minutes, give everything a stir again and ensure nothing is sticking, then remove the lid and continue to cook in the oven, uncovered for another 2-2.5 hours. Stir very gently every half an hour (to ensure you don’t break up the beef chunks).
- Towards the last hour of cooking time, you’ll see that the sauce is going darker and the oil is separating and rising to the top.
- If you like a bit of sauce with your rendang then take your rendang out of the oven when there is a bit of oil on top, and is still quite saucy underneath.
- If you prefer your rendang drier, then leave to cook for longer. Keep a close eye on it to ensure it doesn’t burn. Stir gently and often. Drain any remaining oil off before serving. Gently stir the rendang, and then serve with rice and sprinkled with strips of spring onion (scallions)
Video
✎ Notes
Can I make it ahead?
Yes, make the rendang, then cool and cover. Reheat in the oven at 150c/350F for 30-35 minutes, or until piping hot throughout. Heat the rendang covered for the first 20 minutes, then uncovered for the final 10-15 minutes. You can add a splash of water if the rendang is looking particularly dry, but be careful when stirring it in, as the beef will be very tender, and may fall apart.Can I freeze it?
Yes, make the rendang, then cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the 'Can I make it ahead?' instructions above.Can I cook it in the slow cooker?
Cooking the recipe in the slow cooker will give you a nicely flavoured curry, BUT you won't get the oil separating from the coconut milk, which means you won't get the sauce reducing or the caramelization of the beef. If you did want to use the slow cooker and you want that dry-caramelized finish, you can make up the curry right up to the part you add the beef back in with the coconut milk. Bring to the boil, then transfer to the slow cooker.Cook on high for 4-5 hours or low for 6-8 hours. After this time, transfer to an ovenproof casserole pan and place in the oven, uncovered at 160C/320F for 1-1 1/2 hours, until the sauce reduces, the oil separates from the coconut milk and the beef caramelizes to a dark golden brown. Stir every 30 minutes during the time cooking in the oven. Nutritional info is per serving for the rendang only (not rice) - after the oil (approx 125ml/half a cup) has been drained off. If you don't drain off the oil, add 180 cals per serving (720 cals extra for all of the rendang)
Nutrition
This recipe was first posted in 2014, then updated in January 2018 and again in June 2020. Updates were for new photos, tips, and recipe video (no updates to the recipe, just added a couple of ingredient swap options).
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Shannen Lyness says
So easy and delicious. I use this recipe every time I make a rendang! Yummy!!
Jon B says
We make lots of curries but this is one of the best. Sweet and pretty hot although it is absolutely right that the heat softens after long cooking. Would work well with shoulder of lamb or pork or with chicken thighs.
Nicki Smith says
I managed to buy a total weight of 2.6g of beef skirt, packaged In individual portions, really well marked down by 75% at my local supermarket the other day, as it was on its date and I immediately thought of your recipe which I have cooked once before already. This is already one of the cheaper cuts of beef and cooks so well when you give it a bit of love.
I seared the beef In portions and cooked it as per your recipe in my slow cooker overnight on a timer. There was a lot! So i did double up/ guess (!) on the spices, ingredients etc.
I’ve since reheated a portion for my family as per the oven instructions and it is unbelievably delicious. The meat just falls apart. I cant recommend this dish highly enough if you like oriental/coconut based curry. Once you have the spices in your cupboards I guarantee you will use them, so give this a try!
Nicki Smith says
Absolutely delicious. I used brisket of beef and it was perfect. Really very tasty. I will make this again!
Jean says
This is absolutely delicious! Thanks for the recipe.
Roses says
I love you recipe. Thanks!
Roses says
Hey Nicky,
I'm really happy. Because my husband love you dish. You have shared a great recipe. Thanks you!
Roses
Michael says
Hi Nicky,
Spicy Beef Rendang according to your recipe very delicious. Last night, I did it. My wife and son love it. I think we are already addicted to it. Really.
Thanks Nicky!
Chris Corbishley says
Thanks Michael,
Really pleased that you like the recipe.
Thanks
Chris
Bob says
I've traveled a lot in Indonesia and Malaysia, and have made many variations of beef rendang, and I have to say that this is one of the best versions yet!
To test a recipe, I always follow it (almost) exactly as written, rather than make lots of substitutions, then claim it's no good. The only thing I did was add a lot more chillies, because we like it true Indonesian style, and use cinnamon sticks rather than ground cinnamon.
But it's fabulous.
The only additions I'll make next time is to add star anise, which is a regional variation, and maybe candlenuts as well.
5 stars! As they say in Bahasa, bagus!
Chris Corbishley says
Fantastic thanks so much for the insight, we are both really pleased you enjoyed the recipe and I love the additions 🙂
Thanks
Chris & Nicky
Stephanie says
This is one of my husband's favourite dishes but I am allergic to coconut- is there an alternative I can use so the whole family can enjoy it? It always smells amazing!
Nicky Corbishley says
Hi Stephanie, I'm so happy your husband likes the recipe! I haven't tried it with anything other than coconut milk. I would imagine double/heavy cream would work, but can't be sure. Double cream can usually take long cooking, and I would think the fat would render out as it would with coconut milk, but as I say, I'm not 100% sure.
Kat says
I very love rendang, and hoping world know how delicius this food.
rendang is the delicius food in the world
Melissa says
This is the nicest rendang that I’ve ever made, or in fact, eaten. I highly recommend this to anyone looking for a great dinner dish. We’ve made this about five times now and it just keeps getting better. We buy a large piece of roasting beef or brisket and cut it into massive chunks. I love this dish!!
Wer ruft an says
Great recipe. I did it last weekend. My husband was delighted I served it with groats and pickles. Heaven in mouth. I recommend!
Ben Farrar says
Very yummy. Dinner party guests very happy!!
Graz says
Great recipie. Not really a rendang with the flavours, but does have a similar texture. Either way, it’s still super tasty & I will make it again. Someone asked if this can be done in the slow cooker & it can! I followed the recipie up untill step 4 by cooking it in a non stick pan, then put everything in the slow cooker 4 hrs on high/8 low. Thanks!