Name: Beef Rendang: The Ultimate Slow-Cooked Indonesian Flavor Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Indonesian
Ingredients: 1 1/2 lbs. boneless beef short ribs (cut into cubes); 1 stick cinnamon (about 2-inch length); 3 cloves; 3 star anise; 3 cardamom pods; 1 lemongrass (cut into 4-inch length and pounded); 6 kaffir lime leaves (very finely sliced); 1 cup thick coconut milk (coconut cream); 1 cup water; 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds); 6 tablespoons kerisik (toasted coconut); 1 tablespoon sugar (or palm sugar to taste); Salt (to taste); 5 shallots; 1 inch galangal; 3 lemongrass (white part only); 5 cloves garlic; 1 inch ginger; 10-12 dried chilies (soaked in warm water and seeded); 5 tablespoons cooking oil

Jump to Recipe· 3.9 from 6 reviews

If you have ever craved a dish that wraps you up in rich, complex spices and tender, melt-in-your-mouth beef then you are in for a treat with Beef Rendang: The Ultimate Slow-Cooked Indonesian Flavor Recipe. This traditional Indonesian masterpiece slowly simmers beef short ribs in a fragrant coconut milk and spice blend until every bite bursts with layers of savory, sweet, and slightly tangy goodness. It’s more than a meal; it’s a culinary journey that demands patience but rewards with unforgettable flavor that’s perfect for sharing with family and friends.

Ingredients You’ll Need

The image shows a close-up of a thick, dark brown meat mixture with a chunky and moist texture, spread inside a white pot. The surface of the meat looks soft with visible small bits and a little oily shine. The background is a white marbled texture. A blurred woman’s hand is stirring the mixture with a wooden spoon from the top right corner. photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, aromatic ingredients is key to achieving the deep complexity that makes Beef Rendang: The Ultimate Slow-Cooked Indonesian Flavor Recipe so unique. Each element brings something special, whether it’s the creamy coconut milk enriching the sauce, or the handful of spices adding warmth and depth.

Boneless beef short ribs (1 1/2 lbs, cubed): The perfect cut that becomes tender and juicy after slow cooking.
Cooking oil (5 tablespoons): Used to sauté the spices and develop those initial rich flavors.
Cinnamon stick (1 stick, 2-inch): Adds a sweet, woody aroma that forms the backbone of the spice blend.
Cloves (3 whole): Infuses an intense, warm flavor that enlivens the dish without overpowering.
Star anise (3 whole): Brings a subtle licorice note that adds intrigue.
Cardamom pods (3 whole): Contributes a complex floral-spicy tone essential to authentic rendang.
Lemongrass (1 stalk, pounded and 3 stalks white parts only): Fresh and citrusy, lifting the heaviness of coconut milk beautifully.
Thick coconut milk (1 cup): Adds richness and creaminess, balancing the spices perfectly.
Water (1 cup): Helps create enough sauce to braise the beef tenderly.
Tamarind pulp (2 teaspoons, soaked and juiced): Provides a tangy brightness that cuts through the richness.
Kaffir lime leaves (6, finely sliced): Adds refreshing citrus notes with a fragrant zing.
Kerisik (6 tablespoons): Toasted coconut that enhances texture and imparts a nutty flavor.
Sugar (1 tablespoon or palm sugar): Balances spicy and sour flavors with a touch of sweetness.
Salt (to taste): Essential to bring all elements into harmony.
Shallots (5): Provide a mild sweetness and depth when blended into the spice paste.
Galangal (1 inch piece): Offers a sharp, peppery ginger flavor typical in Southeast Asian cooking.
Garlic (5 cloves): Adds pungency and warmth.
Ginger (1 inch piece): Gives fresh spiciness that brightens the dish.
Dried chilies (10-12, soaked and seeded): Bring heat and vibrant color to the spice mixture.

How to Make Beef Rendang: The Ultimate Slow-Cooked Indonesian Flavor Recipe

Step 1: Prepare the Spice Paste

Begin by chopping the shallots, galangal, lemongrass (white parts), garlic, ginger, and dried chilies. Then blend these ingredients in a food processor until you get a fine, fragrant paste. This paste is the heart of the dish, delivering all the bold flavors that will transform the beef. Taking the time to create a smooth spice paste ensures every bite is packed with aromatic goodness.

Step 2: Sauté the Spices and Beef

Next, heat the oil in a heavy stew pot over medium heat. Add your freshly made spice paste alongside the cinnamon stick, cloves, star anise, and cardamom pods. Stir-fry these ingredients until the kitchen fills with a mouth-watering aroma, which should take just a few minutes. Then add the cubed beef and the pounded lemongrass. Stir everything together for about one minute, allowing the spices to coat the meat perfectly and start to infuse.

Step 3: Simmer with Coconut Milk and Tamarind

Pour in the thick coconut milk, the tamarind juice you prepared by soaking the pulp, and the water. Bring this mixture to a gentle simmer on medium heat. Stir frequently to prevent sticking and cook until the beef is nearly tender. This stage is all about slowly coaxing the flavors to meld and soften the meat so it absorbs those rich, warming spices completely.

Step 4: Add Final Flavor Boosters

Once the beef is nearly tender, stir in the finely sliced kaffir lime leaves, the kerisik (toasted coconut), sugar, and a pinch of salt. These elements will deepen the complexity and add texture. The sweet and citrus notes balance out the creamy, savory base wonderfully while the kerisik provides a delightful nutty crunch that sets this dish apart.

Step 5: Slow Cook until Tender Perfection

Lower the heat to the lowest setting, cover the pot with a lid, and allow it to simmer slowly for 1 to 1 1/2 hours. This slow cooking melts the beef to tender perfection as the coconut gravy thickens and almost dries up. Be patient here; this is the magic of Beef Rendang: The Ultimate Slow-Cooked Indonesian Flavor Recipe. Adjust salt and sugar to your taste before serving.

How to Serve Beef Rendang: The Ultimate Slow-Cooked Indonesian Flavor Recipe

A white bowl filled with several pieces of dark brown spiced meat chunks with a textured, coarse surface, mixed with a few yellowish chunks of lemongrass and two cinnamon sticks standing upright near the top right side. The meat looks moist with a thick sauce coating and small bits of herbs scattered on top. The bowl sits on a wooden round board and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes make all the difference with rendang. Sprinkle freshly chopped cilantro leaves or thinly sliced red chilies on top to add a pop of color and fresh flavor. A wedge of lime on the side can also brighten the rich dish just before eating, making every bite lively and balanced.

Side Dishes

Beef Rendang pairs beautifully with steamed jasmine rice, which soaks up the luscious gravy. For more traditional accompaniments, try serving it alongside simple cucumber slices, sautéed green beans, or a fresh Indonesian-style salad called “urap” made with grated coconut and vegetables. These mild sides help highlight the rendang’s intense flavors without overpowering it.

Creative Ways to Present

If you want to surprise your guests, serve the Beef Rendang in mini coconut shells or on banana leaves for an authentic touch. You can also transform leftovers into slow-cooked rendang tacos or stuff the meat inside crispy spring rolls for creative appetizers. This dish’s versatility allows you to showcase the rich Indonesian flavors in fun and unexpected ways.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Beef Rendang in an airtight container in the refrigerator. It will keep beautifully for up to 3 days. In fact, the flavors often develop and deepen overnight, making leftovers even more delicious the next day.

Freezing

This dish freezes very well. Place portions in freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Just be sure to label with the date so you can enjoy this Indonesian delicacy at your convenience later on.

Reheating

To reheat, gently warm the rendang over low heat on the stovetop, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much during storage. Avoid microwaving as slow reheating preserves the tenderness and the nuanced flavors best.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While beef short ribs are ideal for their marbling and tenderness, you can also use chuck roast or brisket. Just ensure the meat is cut into cubes suitable for slow cooking so that it becomes tender and flavorful.

How spicy is this Beef Rendang recipe?

The heat level can be tailored to your preference by adjusting the number of dried chilies used in the spice paste. Traditional rendang carries a warm but manageable heat that complements the richness rather than overpowering it.

What can I substitute for kerisik if unavailable?

If kerisik or toasted grated coconut is difficult to find, you can lightly toast desiccated coconut until golden and use it instead. It won’t be exactly the same but will still add that lovely nutty flavor and texture.

Is Beef Rendang gluten-free?

Yes, this recipe is naturally gluten-free as long as you double-check any additional ingredients like tamarind paste or sugar for gluten-containing additives. It’s a great option for those avoiding gluten.

Can I make Beef Rendang in a slow cooker?

Definitely! After preparing the spice paste and browning the meat, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the beef is tender and the sauce has thickened. Just remember to check seasoning before serving.

Final Thoughts

If you are looking for an extraordinary dish that fills your kitchen with dazzling aromas and presents a feast bursting with deep, slow-cooked flavors, you simply must try making Beef Rendang: The Ultimate Slow-Cooked Indonesian Flavor Recipe. It’s a celebration of Indonesian culinary art and a guaranteed crowd-pleaser that brings people together over a shared love of food. Trust me, once you’ve experienced this dish, it will become a favorite you keep coming back to again and again.