The Famous Rendang Recipe

Prepare beef

Trim excess fat from beef chuck and cut into 1½-inch cubes. Season with 1½ tsp salt and ½ tsp black pepper; toss and set aside for 15 minutes while you prepare the paste.

Heat 2 tbs coconut oil in a wide, heavy-bottomed pan or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides (2–3 minutes per side). Remove beef and set aside. You want a good fond on the pan for flavor.

Toast coriander and cumin seeds in a dry skillet over medium heat 1–2 minutes until fragrant. Let cool, then grind or crush roughly.

Combine toasted seeds with shallots, garlic, galangal, ginger, turmeric, chopped lemongrass (white parts only), soaked dried chilies, and optional fresh red chili in a food processor. Pulse to a smooth paste, adding 1–2 tbs water if necessary to blend. Scrape down sides as needed.

In the same wide pan used for searing beef, add 1 tbs coconut oil and reduce heat to medium. Add the spice paste and sauté, stirring constantly, about 6–8 minutes until aromatic and the paste darkens and the raw smell disappears. Cook until some oil separates from the paste.

Add torn kaffir lime leaves, bruised lemongrass stalks, and optional sliced turmeric leaf to the pan with the paste. Stir for 1 minute to release aromas.

Return the seared beef to the pan and stir to coat with the paste. Pour in 800 ml coconut milk and 200 ml water, scraping up any browned bits from the bottom. Stir to combine.

Stir in 1 tbs soy sauce, 1½ tbs oyster sauce, 1 tbs tamarind paste, and 2 tbs palm sugar. Bring to a gentle simmer over medium heat. Reduce heat to low so the mixture is at a gentle simmer (small bubbles).

Cover the pot partially (lid ajar) and simmer gently for 1 to 1½ hours, stirring occasionally to prevent sticking. As the liquid reduces, the sauce will thicken and darken. If it dries too quickly, add a splash of water (up to 100 ml).

After 1–1½ hours, remove the lid and continue cooking uncovered over low heat for another 45 minutes to 1 hour, stirring more frequently. The goal is a dry, caramelized curry coating the beef (rendang should be relatively dry, not soupy). The coconut milk solids will brown and cling to the meat.

Taste and adjust seasoning: add up to ½ tsp salt more or 1 tsp palm sugar if you want sweeter notes; balance tamarind and oyster sauce for savory-umami.

While the beef finishes, toast the desiccated or grated coconut: heat 1 tbs coconut oil in a small skillet over medium heat. Add coconut and toast, stirring constantly, until golden brown and fragrant, 4–6 minutes. Watch closely to avoid burning. Remove from heat and set aside.

When the beef is dark, reduced, and caramelized to your liking, stir in half of the toasted coconut and simmer 2 minutes to meld flavors. Spoon Rendang into a serving dish and sprinkle remaining toasted coconut and fried shallots over the top. Garnish with fresh cilantro or Thai basil leaves.

Let rest 10 minutes before serving. Rendang often tastes even better the next day as flavors deepen.