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Robin Ward

Authentic Beef Rendang Made Simple

Slow‑cooked beef rendang with coconut milk, palm sugar, and spice — easy to make and bursting with bold, authentic Indonesian flavor.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 16
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Indonesian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbs Neutral cooking oil
  • 4 pounds lean beef roast, trimmed of fat and connective tissue (eye of round, shoulder, pre-cut stew meat all work)
  • 1 medium onion, thinly minced
  • 3 Tbs garlic, minced jar or fresh
  • 4 packets Indofood Rendang seasoning paste (Note: As a general rule of measurement, use one packet of Rendang seasoning per pound of meat.)
  • 3-4 Tbs chili garlic pepper sauce (1 Tbsp per pound of meat or to desired level of spice tolerance.)
  • 1 110g/ 1 ball Palm sugar, softened in 3 Tbs. warm water or ½ cup (110g) coconut sugar or brown sugar
  • 1 (13.5oz) can Coconut milk full fat, shake can before opening
  • ¼ cup coconut cream powder (optional for added coconut flavor we highly recommend)
  • 1 lime optional garnishment
Sweet Coconut Black-Eyed Peas: (optional sweet pea side dish)
  • 1 15 oz Can Black eyed peas, drained
  • 2 Tbsp Creme of Coconut (I use Real brand.)
  • ¼ cup Coconut milk (optional for thinner consistency and heating through on the stovetop)

Equipment

  • Dutch oven

Method
 

  1. In a Dutch oven or heavy-bottomed pot, heat 1 tablespoon of neutral oil over medium-high heat. Sauté the onion and garlic until translucent, approximately 5 to 7 minutes.
  2. Add all packets of Rendang paste to the pot and stir for about 1 minute until well combined. Then, add the desired amount of chili garlic pepper sauce and stir for an additional 30 seconds.
  3. Stir in the melted palm sugar (or coconut sugar or brown sugar, if using) until well combined.
  4. Add the beef and continue to cook and stir over medium-high heat until the meat is browned, approximately 5 to 8 minutes.
  5. Add the can of coconut milk to the pot and stir well. Cover the pot, reduce the heat to low, and simmer for 30 minutes. Check after 15 minutes and stir to prevent scorching.
  6. After 30 minutes, taste and adjust the seasoning as needed. You may choose to add more chili pepper sauce to increase spiciness, or add coconut cream powder for a stronger coconut flavor, though this is often unnecessary as the coconut flavor is typically perfect at this stage. Reduce the heat to the lowest simmer setting and continue to cook, covered, for an additional 2 to 3½ hours, or until the desired consistency is achieved. Stir every 15 minutes to prevent scorching, and keep the pot covered when not stirring.
  7. Serve over rice with a squeeze of lime.
To Make Sweet Coconut Black-Eyed Peas
  1. Add the drained black-eyed peas to a bowl. Add 2 tablespoons of Creme of Coconut and mix well. Heat and serve alongside beef rendang.
  2. Optional: For a thinner consistency, add the black-eyed peas to a saucepan with the Creme de Coco and 1/4 cup of coconut milk. Heat through on the stove top.

Notes

*Notes: No need to add water. The onions and meat release enough water for the dish. If more gravy/fluid is needed, you may want to add another ½ can of coconut milk. With lean meat and good trimming off of fat in the beginning, there should not be big pools of fat and grease. Some people like to dip it off and throw it away, but you can also stir it in if it is not too much.
 
Rendang is meant to be an accoutrement to a meal and served alongside several other small dishes, pickled veggies, salads, beans, plantains, bread, eggs, etc.  However, I've seen hungry teenagers devour it as a main dish!
 
RECIPE SIDE: A Simple, Quick Pickled Cucumber Side that goes with this well: Slice cucumbers on the diagonal and place into a bowl. For each cucumber you are using, sprinkle over 1 tsp of rice wine vinegar, a small pinch of salt and white sugar (each). Leave to lightly pickle for at least 20 minutes, up to 24 hours.
 
*We've seen recipes which call for fatty chunks of beef, but we do not prefer the greasy texture nor the time dipping out the grease. Nobody like a greasy curry!