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Heirloom Beef Rendang: A Four-Hour Symphony of Spice

Tender beef simmered for hours in a complex, deeply aromatic coconut spice blend.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Rendang, often hailed as the king of Indonesian curries, is more than just a dish; it's a culinary journey steeped in tradition and patience. Originating from the Minangkabau region of West Sumatra, this slow-cooked masterpiece was historically served during ceremonial occasions and to honor esteemed guests. Its rich, complex flavors develop over hours of simmering, transforming humble ingredients into an unforgettable gastronomic experience. This particular rendition highlights the use of heirloom spices, passed down through generations, creating a depth of flavor that transcends ordinary rendang.

  • •Unparalleled Depth of Flavor - The long simmering time allows the spices to meld and infuse the beef, creating a symphony of sweet, savory, and spicy notes.
  • •Melt-in-Your-Mouth Texture - The beef chuck transforms into incredibly tender strands, practically dissolving in your mouth after hours of slow cooking.
  • •Aromatic Spice Blend - The combination of lemongrass, galangal, ginger, and kaffir lime leaves creates an intoxicating aroma that fills your kitchen.
  • •Unique Grated Coconut Infusion - The addition of grated coconut provides a subtle sweetness and nutty undertone that perfectly complements the other spices.
  • •Culinary Adventure - This dish is a true labor of love, and the satisfying result is well worth the time and effort.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 3 lbs Beef chuck (cut into 2-inch cubes)
  • 4 cans Coconut milk (full-fat)
  • 1 cup Grated coconut (unsweetened, lightly toasted)
  • 4 stalks Lemongrass (bruised)
  • 4 inches Galangal (peeled and sliced)
  • 3 inches Ginger (peeled and sliced)
  • 10 leaves Kaffir lime leaves (fresh or frozen)
  • 4 leaves Indonesian bay leaves (daun salam) (fresh or dried)
  • 6 nuts Candlenuts (soaked in hot water for 15 minutes)
  • 8-10 Red chilies (adjust to taste)
  • 8 Shallots (peeled)
  • 6 cloves Garlic (peeled)
  • 1 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 2 tsp Salt (or to taste)
  • 1 tsp Sugar (palm sugar preferred)
  • 2 tbsp Vegetable oil

Step-by-Step Instructions

  1. 1

    Prepare the spice paste (bumbu): In a food processor, combine the red chilies, shallots, garlic, candlenuts, ginger, and galangal. Process until a smooth paste forms. A smooth paste ensures even distribution of flavor throughout the rendang.

    ~15 min

    Tip: If you don't have a food processor, finely chop the ingredients and pound them with a mortar and pestle.
  2. 2

    Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and sauté for about 8-10 minutes, stirring frequently, until fragrant and the oil starts to separate from the paste. This step is crucial for developing the depth of flavor; the aroma will become intense and complex as the spices cook.

    ~10 min

    Tip: Be careful not to burn the spice paste; reduce the heat if necessary.
  3. 3

    Add the beef cubes to the pot and stir to coat them evenly with the spice paste. Cook for about 5-7 minutes, browning the beef on all sides. Browning the beef adds another layer of flavor to the rendang.

    ~7 min

    Tip: Work in batches if necessary to avoid overcrowding the pot.
  4. 4

    Pour in the coconut milk, add the lemongrass stalks, kaffir lime leaves, and Indonesian bay leaves. Stir well to combine. The coconut milk will create the rich and creamy base of the rendang.

    ~3 min

    Tip: Tying the lemongrass stalks together makes them easier to remove later.
  5. 5

    Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for about 2-2.5 hours, stirring occasionally. This initial simmering allows the beef to tenderize and absorb the flavors of the spices.

    ~120 min

    Tip: Check the liquid level periodically and add a little water if necessary to prevent the rendang from drying out.
  6. 6

    After 2-2.5 hours, remove the lid and continue to cook over low heat, stirring frequently, for another 1.5-2 hours, or until the sauce has thickened and reduced, and the beef is very tender and coated in a dark, caramelized spice paste. This stage requires patience, as the sauce will gradually transform from a thin liquid to a thick, glossy coating.

    ~90 min

    Tip: Stir more frequently as the sauce thickens to prevent sticking and burning.
  7. 7

    Add the toasted grated coconut, turmeric powder, coriander powder, cumin powder, salt, and sugar. Stir well to combine. The toasted coconut adds a nutty flavor and helps to further thicken the sauce.

    ~5 min

    Tip: Adjust the salt and sugar to your taste preferences.
  8. 8

    Continue to cook for another 15-20 minutes, stirring constantly, until the rendang reaches the desired consistency. The rendang is ready when the sauce is thick, dark brown, and clings to the beef.

    ~20 min

    Tip: The final consistency is a matter of personal preference; some prefer a drier rendang, while others prefer a slightly saucier one.
  9. 9

    Remove the lemongrass stalks, kaffir lime leaves, and Indonesian bay leaves before serving. These aromatics have imparted their flavor and are no longer needed.

    ~2 min

    Tip: Use tongs or a slotted spoon to easily remove the aromatics.
  10. 10

    Taste and adjust seasonings if necessary. Add more salt, sugar, or chili powder to your liking. The flavors should be balanced and intense.

    ~3 min

    Tip: A squeeze of lime juice can brighten the flavors if needed.
  11. 11

    Serve hot with steamed rice. Rendang is traditionally served with white rice to allow the complex flavors of the curry to shine.

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    Tip: Garnish with a sprinkle of fresh cilantro or fried shallots for added visual appeal.
  12. 12

    Garnish with fried shallots or freshly chopped cilantro, if desired. These garnishes add a touch of freshness and visual appeal.

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    Tip: A side of pickled vegetables can provide a refreshing contrast to the richness of the rendang.

How Do I Know It's Ready?

The beef should be incredibly tender and easily shredded with a fork. The sauce should be thick, dark brown, and clinging to the beef.

Frequently Asked Questions

While beef chuck is ideal for its marbling and ability to become tender during long cooking, you can also use beef brisket or short ribs. Adjust the cooking time accordingly.

Final Thoughts

I hope you enjoy making this Heirloom Beef Rendang: A Four-Hour Symphony of Spice as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!