Everyday Kitchen

Indonesian/Malaysian · Dinner

Beef Rendang

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Beef Rendang is a Indonesian/Malaysian dish. Stir frequently as the coconut sauce dries to prevent scorching.

Prep
25 min
Cook
180 min
Total
205 min
Servings
6
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Rendang.
Representative photograph of Beef Rendang. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Paste

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Paste · About 8 min

  1. Blend 150 g shallots, 25 g garlic, 30 g ginger, 30 g galangal, 25 g red chili, 30 g lemongrass tender centres, 60 ml water until smooth.

    Check: Look for this result: smooth.

Stew · About 120 min

  1. Combine paste and 1000 g beef chuck, cubed, 800 ml coconut milk, 1 tsp turmeric, 1 tsp salt, 4 makrut lime leaves in a heavy pot; simmer partly covered 2 hours, stirring regularly.

Reduce · About 60 min

  1. Dry-toast 60 g desiccated coconut until golden, grind and add. Cook uncovered 45–60 minutes, stirring often, until meat is tender and sauce dark and thick. Remove leaves.

    Check: Look for this result: meat is tender and sauce dark and thick.

Tips

  • Stir frequently as the coconut sauce dries to prevent scorching.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lamb shoulder; check tenderness before reducing.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Beef Rendang one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Beef Rendang?

Stir frequently as the coconut sauce dries to prevent scorching.

What can I substitute in Beef Rendang?

Use lamb shoulder; check tenderness before reducing.

Can I prepare Beef Rendang ahead?

Prepare the measured ingredients for Beef Rendang one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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