Rendang Beef

  • 20 minutes preparation plus 1-1:30 hours cooking time

    Preparation Time

  • Moderate

    Difficulty Level

  • 4


Rendang is a traditional, aromatic and slightly spicy dish from Indonesia, and more specifically of the Minangkabau tribe, which is now served around the whole country. It is served at special occasions and to special guests. Along with the meat, rendang also uses coconut milk as well as a variety of spices, which give it a very special taste. The meat used should have some fat (for instance chuck)


Aromatic, Hot, Gluten-free

  • 800 gr beef (rump or chuck), cut into 2cm chunks
  • 5 shallots, roughly chopped
  • 2 lemon grasses, only the white part (you will find it in Asian markets)
  • 3 garlic cloves or 3/8 tsp dried garlic Sunspices
  • 2 tbsp fresh ginger or 1 tbsp dried ginger Sunspices
  • 1 tsp turmeric Sunspices
  • 7-8 dried red chili peppers, soaked in water
  • 6 tbsp sunflower or corn oil
  • 2 cinnamon sticks
  • 3 star anises Sunspices
  • 3 cardamom pods Sunspices
  • 1 cup coconut milk
  • Zest of 1 lime
  • 4 lime leaves (or kaffir lime leaves, if you can find in Asian markets)
  • 1 tbsp brown sugar


  1. In a food processor, we put the shallots, the lemon grasses, the garlic, the ginger, the turmeric and the dried chili red peppers which we have first squeezed. We blend them until we have a thick paste.
  2. We heat very well a frying pan. We add the oil and then the paste we made. We sauté the paste until it changes color and become darker in color. Then, we add the cinnamon stick, the star anises, and the cardamom pods. We cook them for about 1-2 minutes to release all their aromas.
  3. We add the meat, we stir and we sauté it until it gets a nice color. When the meat gets a nice color, we add the coconut milk, the zest, the lime leaves and the sugar. We stir well and we bring to a boil. We lower on medium-low heat and we cook until the meat is really tender and the sauce thickens. We add the salt and we remove from the heat.
  4. We serve in plates and, if we want, we accompany with basmati rice. This dish tastes better the next day!  

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