Main Dishesbillyparisi5.0
Beef Rendang Recipe
One bite of Beef Rendang reveals why this slow-cooked Indonesian dish is worth the wait—rich, bold, and deeply satisfying.
👥 6 Servings⏱️ Prep & Cook: 4h 50m⏳ Prep: 1h🔥 Cook: 3h 50m👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- food processor
- spatula
- pan
- pot
📝 Preparation Steps
1
Add the shredded coconut to a large wok or non-stick skillet over low heat. Constantly move it around using a spatula and cook it until it is light golden brown, about ⏱️ 25 minutes. Once browned, transfer to a mortar and pestle or food processor and process until it becomes a runny paste. You will need to stop and scrape a few times. Set it to the side in a bowl.
2
Add the oil to a large rondeau pot over high heat. Once it begins to smoke lightly, add the beef in batches and spread it out across the pan. Season with salt and pepper and sear for ⏱️ 2 minutes per side. Set the meat aside on a plate, and repeat with the remaining uncooked beef.
3
Turn the heat down to low-medium. Add the minced shallots to the pan with the rendered meat fat, season with salt, and cook for 12 to ⏱️ 15 minutes while frequently stirring, or until browned. Then, add the garlic, ginger, and lemon grass and cook for 5 to 6 more minutes.
4
In the meantime, add the cardamom, cinnamon, cloves, cumin, coriander, nutmeg, anise, and macadamia nuts to a medium-sized sauté pan and cook over low to medium heat for 4 to ⏱️ 6 minutes or until they become very fragrant. Transfer to a mortar and pestle or spice grinder and grind until finely ground. Set aside.
macadamia nuts5
5
Return the onions, garlic, ginger, and lemon grass to the pan. Add the finely ground/minced peppers and cook for 4 to ⏱️ 5 minutes. Then, add the ground spices and cook for 2 to ⏱️ 3 minutes.
6
Return the beef to the pan and cook for 2 to ⏱️ 3 minutes. Add in the bay leaves and lime leaves and stir to combine.
bay leaves4lime leaves4
7
Next, add the coconut milk, sugar, about ½ cups of the finely ground coconut shreds, and coarse salt, and stir to combine.
8
Cook over low heat, uncovered, for about ⏱️ 3 hours or until the meat is extremely tender. Be sure to return every 20 to ⏱️ 30 minutes to stir and move things around. If the coconut milk fat is separating, you know you’re on the right track. When it’s done, the sauce should become like a thick paste.
9
Serve the beef rendang over rice.
Nutrition Facts
calories
1100 kcal
fat Content
94 g
serving Size
1 serving
fiber Content
10 g
sugar Content
7 g
sodium Content
190 mg
protein Content
49 g
trans Fat Content
2 g
cholesterol Content
154 mg
carbohydrate Content
24 g
saturated Fat Content
59 g
unsaturated Fat Content
31 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...