What cut of beef is best for making Beef Rendang?

For Beef Rendang, choose a cut suited to slow cooking like chuck steak, beef cheeks, or gravy beef. These cuts have enough fat and connective tissue to become tender and flavorful after long cooking. Avoid lean cuts like brisket unless you prefer less fat and a firmer texture. Cut the beef into large cubes, about the size of golf balls, to keep the meat intact during simmering and sauce reduction.

How do I prepare lemongrass for Beef Rendang?

Use only the white and pale green parts of the lemongrass stalk, peeling away the tough outer layers. Slice the bottom half into small pieces and lightly smash them to release their flavor before adding to the curry. Avoid using the woody green top part, which can be discarded or used for broth but not in the final dish for texture reasons.

Can I make Beef Rendang in a slow cooker, and how?

Yes, Beef Rendang can be prepared in a slow cooker. Start by browning the beef and cooking the spice paste on the stovetop. Transfer everything, including pan juices and about half a cup of water, to the slow cooker. Cook on low for 6 hours. After slow cooking, transfer the contents back to a pot and reduce the sauce over medium heat until thick and dark brown, coating the meat well.

How spicy is Beef Rendang, and can I adjust the heat level?

Traditional Beef Rendang includes 12 dried or fresh chilies, making it moderately spicy. The long cooking time softens much of the heat, resulting in warmth rather than intense spiciness. To reduce heat, use fewer chilies (like 6) or remove seeds. You can also balance spiciness by serving with cooling sides like coconut rice or pickled vegetables.

What is the best way to serve and store leftover Beef Rendang?

Beef Rendang is typically served with steamed or coconut rice, which complements its rich spices. Pickled cucumber or vegetable sides add a refreshing contrast. To store leftovers, cool the curry promptly, refrigerate in an airtight container, and consume within 3-4 days. Reheat gently on low heat, adding a splash of water or coconut milk to prevent drying out and maintain moisture.

Beef Rendang Recipe Spiced Indonesian Beef Slow Cooked

Name: Beef Rendang Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Indonesian
Ingredients: 12 dried chilies, rehydrated in boiling water, or 12 large fresh chilies; 1 small onion, finely chopped; 5 cloves garlic, minced; 3 lemongrass stalks, white part only, sliced; 1 1/2 tablespoons fresh galangal, finely chopped; 1 1/2 tablespoons fresh ginger, minced; 2 tablespoons oil (vegetable, canola, or peanut oil); 2 pounds / 1 kilogram chuck steak or other slow-cooking beef, cut into 4-centimeter cubes; 1 tablespoon oil (vegetable, peanut, or canola); 1 cinnamon stick; 1/4 teaspoon clove powder; 3 star anise; 1/2 teaspoon cardamom powder; 1 lemongrass stick, bottom half only and smashed; 400 milliliters coconut milk (1 standard can); 2 teaspoons tamarind puree or tamarind pulp soaked in hot water, seeds removed; 4 large kaffir lime leaves, very finely sliced; 1/3 cup desiccated coconut (finely shredded); 1 tablespoon brown sugar or grated palm sugar; 1 1/2 teaspoons salt

Ingredients

Scale

12 dried chilies, rehydrated in boiling water, or 12 large fresh chilies

1 small onion, finely chopped

5 cloves garlic, minced

3 lemongrass stalks, white part only, sliced

1 1/2 tablespoons fresh galangal, finely chopped

1 1/2 tablespoons fresh ginger, minced

2 tablespoons oil (vegetable, canola, or peanut oil)

2 pounds / 1 kilogram chuck steak or other slow-cooking beef, cut into 4-centimeter cubes

1 tablespoon oil (vegetable, peanut, or canola)

1 cinnamon stick

1/4 teaspoon clove powder

3 star anise

1/2 teaspoon cardamom powder

1 lemongrass stick, bottom half only and smashed

400 milliliters coconut milk (1 standard can)

2 teaspoons tamarind puree or tamarind pulp soaked in hot water, seeds removed

4 large kaffir lime leaves, very finely sliced

1/3 cup desiccated coconut (finely shredded)

1 tablespoon brown sugar or grated palm sugar

1 1/2 teaspoons salt

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Instructions

1-First: blend all the spice paste ingredients in a food processor until smooth.

2-Next: heat 1 tablespoon of oil in a heavy-based pot over high heat and brown the beef in two batches, then set it aside.

3-Lower the heat to medium-low, add the spice paste, and cook for 2-3 minutes until it darkens.

4-Add the remaining curry ingredients and the browned beef to the pot, stirring well.

5-Bring to a simmer, then cover and cook on low for about 1 hour and 15 minutes.

6-Check the meat; it should be tender but not falling apart.

7-For the final step, uncover and simmer on medium heat for 30-40 minutes to thicken the sauce, stirring often until it coats the beef perfectly.

8-Once done, remove from heat and serve with rice.

Notes

🌶️ Adjust chili quantity and seeding to control spice level.
🌿 Use softly smashed white lemongrass or lemongrass paste for best flavor.
🍋 Tamarind adds tang; vinegar or lemon juice can substitute if needed.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow cooking, simmering
Cuisine: Indonesian

Nutrition

Serving Size: 323 grams
Calories: 675
Sugar: 5.4 g
Sodium: 847 mg
Fat: 42.1 g
Saturated Fat: 24.7 g
Carbohydrates: 10.9 g
Fiber: 3.1 g
Protein: 63.4 g
Cholesterol: 179 mg