Indonesian Beef Rendang (Rendang Sapi)

Name: Indonesian Beef Rendang (Rendang Sapi)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Asian
Ingredients: 1 kg beef chuck or stewing beef (trimmed of thick external fat and cut into 4 to 5cm pieces); 8 long red chillies (approximately 150g, stalks removed and deseeded if preferred); 250 g shallots (peeled and roughly chopped); 6 garlic cloves (peeled); 40 g fresh ginger (peeled and roughly chopped); 50 g fresh or frozen galangal (thinly sliced); 1 teaspoon ground turmeric; 800 ml full fat coconut milk (shaken before opening); 300 ml water; 3 lemongrass stalks (tough outer layer removed, then bruised and knotted); 6 makrut lime leaves (torn); 3 Indonesian bay leaves (optional); 1 fresh turmeric leaf (knotted, optional); 1 tablespoon smooth tamarind paste (not concentrated extract); 20 g palm sugar (finely grated); 2 teaspoons fine salt (plus more if needed); Up to 300ml additional hot water (only if needed to finish tenderising the beef)

Instructions

Prep:30minCook:3h

Beef chuck is slowly simmered with coconut milk, red chillies, shallots, galangal, ginger, lemongrass and lime leaves, then reduced until tender and coated in deeply browned coconut solids.

Updated at: Sun, 01 Nov 2026 05:23:18 GMT