Beef Rendang

Sign up to save this recipe to your profile Sign Up Now ›
35 Medium
Total: Active:
0 Ratings 

Ingredients (20)

  • 10 pounds boneless beef chuck (cut into cubes)
  • ½ cup cooking oil
  • 4 cinnamon sticks (about 2-inch long)
  • 10 cloves
  • 10 star anise
  • 10 cardamom pods (bruised)
  • 1 pound lemongrass (cut into 4-inch length and pounded)
  • 4 cups thick unsweetened coconut milk
  • 1 cup tamarind pulp (soak in warm water to steep then strain for the juice and discard pulp)
  • 15 kaffir lime leaves (very finely sliced)
  • 1 cup dessicated toasted coconut
  • ½ cup sugar/palm sugar or to taste
  • Salt to taste

Spice Paste

  • 15 shallots
  • 4 inch galangal
  • ½ cup of minced lemongrass (white part only)
  • 15 cloves garlic
  • 4 inch ginger
  • 15-20 dried chilies or 8 fresh Bird’s Eye Chili
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Beef Rendang

One of our specialty dish, Beef Rendang, is among our customer favorites. It has over 15 ingredients and may seem a bit daunting to make, but it is well worth the effort. The recipe below serves at least 35; we make a huge batch for when we do an event. However, I encourage you to do the same and share this meal with your friends, family and neighbors! If you can’t finish all of this in one meal, you’ll be glad to know it gets better the next day when all the flavors meld together even more harmoniously. It also freezes well; perfect for those cold, rainy spring days to come.


  1. 1Chop the spice paste ingredients and then blend it in a food processor until it turns to paste.
  2. 2Heat the oil in a bottom-heavy pot, add the beef and the pounded lemongrass and stir, browning the meat.
  3. 3Add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. Be careful not to let them burn.
  4. 4Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently.
  5. 5Add the kaffir lime leaves, toasted coconut and sugar/palm sugar.
  6. 6Turn the heat down to low, cover and simmer for 2 ½ hours or until the meat is really tender and the cooking liquid has thickened and greatly reduced to gravy. Stir occasionally to prevent sticking or burning.
  7. 7Add salt to taste. If necessary, add more sugar to taste.
  8. 8Serve with steamed rice or let cool and freeze for later.
Load Comments

Recommended from Chowhound

Support These Black-Owned Bars & Restaurants in Major U.S. Cities
Food Trends

Support These Black-Owned Bars & Restaurants in Major U.S. Cities

by David Watsky | Over the weekend, angst, anger, and unrest over the police killing of George Floyd reached a fever...

22 Black-Owned Culinary Businesses to Support Right Now—and Always
Food News

22 Black-Owned Culinary Businesses to Support Right Now—and Always

by Amy Schulman | Over the past week, the country has erupted in protest over the unjust murders of George Floyd, Breonna...

How to Fight for Food Justice in America

How to Fight for Food Justice in America

by David Watsky | What is food justice? We tackle the broad concept of food justice as well as some of the causes of...