Beef Rendang – My ULTIMATE Guide to an Authentic Indonesian Recipe

Gently heat 1.5 litres of coconut milk over low heat in a large pot.

Pound the ginger, galangal, garlic, shallots, lemongrass, and chillies into a fine paste using a pestle and mortar (or food processor), adding 1 tsp of salt to help break down the fibres.

Stir the spice paste into the warm coconut milk, followed by the curry leaves. Season to taste and add the beef cubes, bringing the mixture to a gentle simmer.

Simmer the mixture uncovered on medium-low heat for 2–3 hours, stirring occasionally to prevent sticking.

Once the coconut milk has reduced and the oil begins to split, lower the heat and stir more frequently, frying the beef, spice solids, and coconut solids in the natural coconut oil for 1–2 hours until the dish darkens and becomes thick and glossy.

Equipment Needed

Allergens