Beef Rendang
Slow-simmered beef cooked in coconut milk, lemongrass, spices, and aromatics until tender and richly coated.
Prep
25 minutes
Cook
2 hours
Level
Hard
Serves
6
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Instructions
- 1
Blend shallots, garlic, ginger, chile paste, and lemongrass into a paste.
- 2
Cook the paste until fragrant and slightly darkened.
- 3
Add beef and coconut milk, then simmer gently.
- 4
Cook uncovered until the sauce reduces and coats the beef.
- 5
Fold in toasted coconut and rest before serving.
Tips
Use a heavy pot so the coconut sauce reduces evenly.
Stir more often near the end because the sauce thickens quickly.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 4 days or freeze for up to 2 months.
- Reheat slowly with a spoonful of water to loosen the sauce.
Substitutions
- Use boneless short rib or brisket instead of chuck.
- Use mild chile paste and add fresh chile at the table for adjustable heat.
What to Serve With
- Serve with steamed rice and cucumber.
- Add sauteed greens or a simple cabbage salad.
Common Mistakes
- Do not rush the reduction or the beef will not become tender.
- Do not leave the pot unattended near the end because coconut can scorch.
Recipe FAQ
Why does rendang take so long?
The slow simmer tenderizes the beef and reduces the coconut sauce into a rich coating.
Can I make rendang in advance?
Yes. Rendang tastes even better the next day after the spices settle into the beef.
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