This Spicy Beef Rendang Recipe is a slow-cooked Indonesian masterpiece where beef simmers in coconut milk and fragrant spices until tender, dark, and rich. This Indonesian Coconut Curry delivers a perfect balance of spice, savory depth, and subtle sweetness, making it a deeply flavorful dish you’ll crave.
Why You’ll Love Spicy Beef Rendang Recipe
This Spicy Beef Rendang Recipe is a standout Indonesian Coconut Curry:
- Bold Flavors: Complex spices create an unforgettable taste.
- Tender Beef: Melts in your mouth after slow simmering.
- Diet-Friendly: Naturally gluten-free and dairy-free.
- Make-Ahead Magic: Tastes even better the next day.
- I served this at a dinner party, and it was the ultimate Indonesian Coconut Curry hit!
Ingredients for Spicy Beef Rendang Recipe
Here’s what you’ll need for Spicy Beef Rendang Recipe (serves 6–8):
- For the Beef and Sauce:
- 2 lbs beef chuck or stew meat, cut into 2-inch chunks
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste or 1 tbsp lime juice
- 1 tbsp palm sugar or brown sugar
- 1 tsp salt
- For the Spice Paste:
- 6 shallots, peeled
- 4 garlic cloves
- 1-inch piece fresh ginger, peeled
- 1-inch piece fresh galangal (or 1 tsp extra ginger)
- 1-inch piece fresh turmeric (or 1 tsp ground turmeric)
- 3–5 red chilies, seeded (adjust for heat)
- For Aromatics and Spices:
- 2 lemongrass stalks, bruised and halved
- 4 kaffir lime leaves (or 1 tsp lime zest)
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
Ingredient Tips:
- Beef: Chuck is ideal for tenderness; trim excess fat.
- Coconut Milk: Full-fat for rich, creamy texture.
- Chilies: Adjust quantity for mild or fiery heat.
- Galangal: Found in Asian markets; ginger is a decent substitute.
- Equipment: Blender, large pot or Dutch oven, wooden spoon.
Directions for Spicy Beef Rendang Recipe
Let’s cook this aromatic Spicy Beef Rendang Recipe!
Make Spice Paste
- In a blender, I combine 6 shallots, 4 garlic cloves, 1-inch ginger, 1-inch galangal, 1-inch turmeric, and 3–5 red chilies with a splash of water, blending until smooth to create the base for this Spicy Beef Rendang Recipe.
Cook Spice Paste
- I heat 2 tbsp vegetable oil in a large pot over medium heat.
- I add the spice paste and cook for 5–7 minutes, stirring, until fragrant and slightly darkened.
Sear Beef
- I add 2 lbs beef chunks to the pot, stirring to coat with the paste, and sear for 5 minutes until lightly browned.
Simmer Rendang
- I pour in 2 cans coconut milk, then add 1 tbsp tamarind paste, 1 tbsp palm sugar, 1 tsp salt, 2 lemongrass stalks, 4 kaffir lime leaves, 1 tsp coriander, ½ tsp cumin, and ¼ tsp cinnamon.
- I stir well, bring to a gentle boil, then reduce to low heat.
- I simmer uncovered for 2.5–3 hours, stirring occasionally, until the sauce thickens, darkens, and coats the beef.
Serve
- I adjust seasoning with salt or sugar if needed, remove lemongrass and lime leaves, and serve the Spicy Beef Rendang Recipe hot with steamed rice.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: ~3 hours
- Servings: 6–8
- Calories: ~450 kcal per serving
- Macros per Serving: 10g carbs, 30g protein, 35g fat, 2g fiber
Variations for Spicy Beef Rendang Recipe
Try these twists on Spicy Beef Rendang Recipe:
- Protein Swap: Use chicken thighs or lamb shoulder instead of beef.
- Heat Control: Add fewer chilies for mild or more for extra spice.
- Vegetarian: Substitute tempeh or jackfruit for a plant-based version.
- Quick Version: Use a pressure cooker for 45 minutes, then reduce sauce on stovetop.
- Shortcut: Replace homemade paste with store-bought rendang paste.
Storage
I store Spicy Beef Rendang Recipe in an airtight container in the refrigerator for up to 5 days, where flavors deepen. To reheat, I warm gently on the stovetop over low heat or in the microwave, adding a splash of water if needed. For freezing, I portion into freezer-safe containers for up to 2 months, thawing overnight in the fridge before reheating.
Serving Ideas
Make your Spicy Beef Rendang Recipe a star Indonesian Coconut Curry:
- Classic: Serve as Indonesian Coconut Curry with jasmine or coconut rice.
- Garnish: Sprinkle with fried shallots or fresh cilantro.
- Pairing: Enjoy with cucumber salad, sambal, or roti.
- Presentation: Serve in a rustic clay pot for an authentic look.
- Occasion: Perfect for festive dinners, potlucks, or meal prep.
FAQs
What cut of beef is best for rendang?
Beef chuck or stew meat is ideal because it becomes tender and flavorful over long cooking.
Can I make this dish ahead of time?
Yes, rendang tastes even better the next day as flavors meld.
Is rendang supposed to be dry?
Yes, traditional rendang is a dry curry; simmer until the sauce clings to the beef.
What do I serve with rendang?
Steamed rice, coconut rice, or flatbreads like roti or naan pair perfectly.
Can I make it in a slow cooker?
Yes, cook on low for 6–8 hours, then reduce sauce on the stovetop.
How spicy is it?
Medium to hot, depending on chilies used; adjust to your preference.
What’s a substitute for galangal?
Use extra ginger or a mix of ginger and lime zest for similar flavor.
Can I use powdered spices?
Yes, but fresh ingredients provide deeper, more authentic flavor.
What if I can’t find kaffir lime leaves?
Substitute with lime zest or a splash of lime juice for a citrusy note.
Is rendang gluten-free?
Yes, as long as no gluten-containing ingredients are added.
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Conclusion
This Spicy Beef Rendang Recipe is a show-stopping dish that rewards your time and patience with deep, bold flavors and irresistibly tender beef. Whether you’re making it for a festive occasion or to stock your fridge with amazing leftovers, this Indonesian Coconut Curry is a true culinary treasure.
Spicy Beef Rendang Recipe
Ingredients
For the spice paste:
- 6 shallots peeled
- 4 cloves garlic
- 3 red chilies adjust to taste
- 1- inch piece of fresh ginger
- 1- inch piece of fresh galangal or substitute with more ginger
- 1 stalk lemongrass white part only
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
For the rendang:
- 2 lbs 900g beef chuck or stew meat, cut into 2-inch cubes
- 2 cups coconut milk full-fat
- 1 cup water
- 4 kaffir lime leaves torn
- 2 turmeric leaves tied in a knot (optional)
- 2 tbsp tamarind paste or 1 tbsp lime juice
- 2 tbsp palm sugar or brown sugar
- 1 cinnamon stick
- 2 tbsp cooking oil
- Salt to taste
Instructions
Make the spice paste:
- In a blender or food processor, blend shallots, garlic, chilies, ginger, galangal, lemongrass, coriander, cumin, and turmeric until smooth. Add a little oil or water to help it blend if needed.
Sauté the paste:
- Heat oil in a large pot or Dutch oven over medium heat. Add the spice paste and cook for 5–7 minutes until fragrant and the oil starts to separate.
Cook the beef:
- Add the beef to the pot and stir to coat with the spices. Cook for 5 minutes until lightly browned.
Simmer:
- Add the coconut milk, water, kaffir lime leaves, turmeric leaves (if using), tamarind paste, sugar, cinnamon stick, and a good pinch of salt. Bring to a gentle boil.
Slow cook:
- Reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the sauce thickens and the beef is tender. Stir more frequently near the end to prevent burning.
Finish:
- Continue to cook until the sauce becomes dry and dark, and the oil starts to separate. The beef should be deeply caramelized and coated in the spice mixture.
Serve:
- Serve hot with steamed rice and vegetables.
Notes
- Beef rendang gets better the next day, making it perfect for meal prep or leftovers.
- Adjust chili quantity for more or less heat.
- If you can’t find kaffir lime or turmeric leaves, the flavor will still be delicious without them.
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