Rendang is a slow-cooked Indonesian dish with tender beef simmered in coconut milk and a fragrant spice blend. It’s cooked until deeply caramelized.
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Easy To Make Indonesian Rendang
Description
Rendang is a slow-cooked Indonesian dish with tender beef simmered in coconut milk and a fragrant spice blend. It’s cooked until deeply caramelized.
Ingredients
Instructions
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PREPARE THE SPICE PASTE
Peel and roughly chop shallots, garlic, and ginger. Remove the seeds from the dried chilies and soak them in warm water for 10 minutes. In a mortar and pestle (or blender), grind the shallots, garlic, ginger, lemongrass, chilies, turmeric, coriander, cumin and galangal into a smooth paste. Add a splash of water if needed.
Tip: Toast the dry spices briefly before blending to enhance their flavor.
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SEAR THE BEEF
Cut beef into 5 cm cubes. Heat oil in a large pot over medium heat. Add the beef pieces in batches, browning them on all sides. Remove and set aside.
Tip: Avoid overcrowding the pan to ensure an even sear on each piece.
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COOK THE SPICES
In the same pot, add the prepared spice paste. Stir-fry over medium heat until fragrant and the oil separates from the paste. Stir continuously to prevent burning.
Tip: Cook the paste slowly to release its full aroma and depth of flavor.
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SIMMER WITH COCONUT MILK
Return the browned beef to the pot. Pour in coconut milk and water, stirring to combine. Add kaffir lime leaves, bay leaves and lemongrass. Bring to a gentle simmer, then lower the heat. Let it cook uncovered for 2–3 hours, stirring occasionally, until the sauce thickens and darkens.
Tip: Stir occasionally to prevent sticking and burning at the bottom of the pot.
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REDUCE AND CARAMELIZE
As the liquid reduces, stir more frequently. Allow the beef to absorb the flavors and become tender while the coconut milk caramelizes, coating the meat in a thick, rich sauce. Once the oil separates, remove from heat.
Tip: The dish is ready when the sauce is thick and clings to the beef, with a deep brown color.
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REST AND SERVE
Let the rendang sit for 15 minutes before serving to allow the flavors to settle. Serve hot with steamed rice.
Tip: Rendang tastes even better the next day as the flavors deepen overnight.
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 36g56%
- Cholesterol 85mg29%
- Sodium 320mg14%
- Total Carbohydrate 12g4%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
mortar and pestle, large pot, wooden spoon
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