Beef Rendang

Beef Rendang is an Indonesian beef curry that epitomises everything I love in a South East Asian food. Like a delicious Malaysian Beef Curry, meltingly tender meat, intense rich sauce and a delectably complex flavour – the beef rendang delivers top marks in all categories. A thick, clingy sauce coats big chunks of butter-soft beef - no knife required. It's also one of the easiest curries to make. It's just a waiting game...

How long should I cook a Beef Rendang?

Low and slow is the way to get the perfect beef rendang. There's a world of difference to a well cooked curry and a badly cooked one. My rendang recipe gives plenty of time to get the meat tender and the sauce to the right consistency - so, don't get too excited or greedy and take to off the heat too early! Time is your friend with a Beef rendang.

How do I get the authentic separated sauce?

Once the rendang sauce has reduced for the right amount of time - something seemingly alarming will happen within the last 5 minutes or so. All that coconut cream and fat from the meat, will suddenly separate from the sauce, leaving a thick slick of oil around the meat and sauce. This is 100% legit authentic and should not be feared. Strolling around South East Asian markets you see this player of oil on almost all curries and sauces. The vendors will invariably just stir it in before serving - it's as if it never existed! Just remember, it's all flavour!

NOW, it's up to you whether you try and get rid of this, or like me embrace celebrate the duality of the sauce. Such is its richness, Beef Rendang is only meant to be eaten in small quantities anyway - so a little bit of something naughty is not too bad is it? Like I say, either stir it in and pretend you didn't see it, or skim it off to lighten the load a little.

How to intensify the flavour of rendang even more.

A great way to intensify the flavour of any curry especially a Malaysian Beef Curry or Beef Rendang, which are very similar, is to make it 24 hours in advance. In the time it sits (in the fridge please) in its sauce, it gives the spices more time to open up and meld together. It's definitely not all in my head that curries taste better after sitting a while. The problem (for a greedy person like me) is actually having a curry sit around without me eating it. If I know there's a curry in the fridge, my natural instinct is to grab a spoon and eat it from the fridge until it is gone.

However, I have been known to show a little restraint from time to time and dust off my will power and wait it out. Psychologically, there's something so fantastic about having a curry ALREADY cooked when it comes to dinner time too. The thought of simple heating something on the stove is a huge comfort when I'm feeling lazy.

Rendang serving suggestions

Because beef rendang is a dry curry, as in, the sauce is thick and clingy it's the perfect candidate for Asian breads - breads in Malaysia and Indonesia are a triumph of flavour and texture. The flaky roti breads are amongst some of my favourite things to eat in the world. I tried to make them once, and after a day of faffery I was left with a pile of stodgy rubbish - so I'm leaving THAT task to the Grandmothers and Aunties of Indonesia and Malaysia. Instead - I buy the frozen kind, which you can pick up at any Asian supermarket in the frozen aisle. Beware - they're buttery and not especially healthy. In for a penny!?

Alternatively you can serve with some plain Jasmine rice which is obviously a great option. Regardless of which option you choose, I like to break up the richness of the sauce with a simple side of salad vegetables - I'll usually serve with some fresh tomato wedges, a few thick slices of cucumber and a little cilantro. That cuts through the intensity and cleanses the palette, ready for your next mouthful.

More South East Asian dishes to try

Being one of my favourite cuisines, South East Asia offers some mouthwatering dishes. Staying in Indonesia and Malaysia try the epic Prawn Laksa or Malaysian Chicken Curry. Exploring more regions try my recipe for Burmese Chicken Curry - it's a sensation. You might also like to try some of my Thai favourites - Panang Chicken Curry or my Thai Fritters with Corn & Coriander. For another thick, dreamy curry try the Massaman Beef or Malaysian Beef Curry - dreamy! Or if you want to lighten things up a little, visit Vietnam and sample my Bun Cha Vermicelli Salad or Vietnamese Pork with Lemongrass & Chilli.

There's so much to try from one of the most diverse and exciting parts of the culinary World. For now, get your rendang game on and let me know just how much you loved it!

How to make my Beef Rendang

Beef Rendang

Beef Rendang

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Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Servings (adjustable) 6
Calories (per serving) | 569



  • 1 kg beef chuck steak (cut into large 100g pieces)
  • 1 tbsp soy sauce
  • 1 tsp sugar


  • 2 lemongrass stalks (white parts only, thinly sliced)
  • 3 shallots (finely sliced) (or 1/2 sliced medium red onion)
  • 1 tbsp fresh galangal (chopped)
  • 1 tbsp fresh ginger (chopped)
  • 5 garlic cloves (peeled & chopped)
  • 15 dried red chillies
  • 4 fresh Thai chillies (seeded & chopped)
  • 4 candlenuts
  • 1 tsp shrimp paste



  • Marinate the beef in the soy sauce and sugar in a large bowl. Set aside.
  • In a food processor, blend together until very smooth all the paste ingredients and 100ml of the coconut milk
  • Heat a large saucepan over a medium heat until hot. Add the beef in one layer and cook for 3 minutes each side to brown well. Pour over the paste and the remaining coconut milk together with 250ml water. Bring this to a simmer, then reduce the heat to very low to simmer gently. Cook, covered for 3-4 hours until the beef is very tender.
  • Remove the lid and turn up the heat to moderate and reduce the sauce so that is very very thick and clings to the beef (about 15-20 more minutes). When the oil separates your work is done. Add salt if it needs any - sometimes it does, sometimes not. As it's quite a dry curry, I prefer mine served with Malaysian style roti bread (buy the frozen ones - they're great), but it'll also work with jasmine rice.


Nutrition Facts
Beef Rendang
Amount Per Serving
Calories 569 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 28g175%
Cholesterol 125mg42%
Sodium 348mg15%
Potassium 874mg25%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 36g72%
Vitamin A 376IU8%
Vitamin C 8mg10%
Calcium 59mg6%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Main Course
Cuisine | Thai
Keyword | Beef, Potato
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