Indonesian Beef Rendang is one of Indonesia's most famous and celebrated dishes, originating from the Minangkabau people of West Sumatra. This iconic slow-cooked beef curry is made by simmering tender chunks of beef in rich coconut milk with an aromatic blend of spices, herbs, and chilies until the sauce caramelizes into a deep, intensely flavorful coating. Known for its complex layers of spicy, savory, and slightly sweet flavors, Rendang is traditionally served during Eid celebrations, weddings, festivals, and special family gatherings. Often regarded as one of the world's greatest dishes, authentic Beef Rendang pairs perfectly with steamed jasmine rice.
Beef chuck or beef brisket – 2 lb (900 g), cut into large cubes
Rendang Paste :
Rendang Paste : Shallots – 8, peeled ,, Garlic – 6 cloves ,, Fresh ginger – 2-inch piece ,, Galangal – 2-inch piece
Rendang Paste : Fresh turmeric – 1-inch piece (or 1 tsp ground turmeric) ,, Red chilies – 8–10 (adjust to taste) ,, Lemongrass – 2 stalks, white part only ,, Vegetable oil – 2 tbsp
Curry : Coconut milk – 4 cups (960 ml) ,, Kaffir lime leaves – 6 ,, Turmeric leaves – 2 (optional) ,, Lemongrass – 2 stalks, bruised ,, Cinnamon stick – 1
Curry : Star anise – 2 ,, Cloves – 4 ,, Ground coriander – 2 tsp ,,Salt – 2 tsp ,,Palm sugar or brown sugar – 1 tbsp
Garnish : Fresh cilantro (optional) ,, Steamed jasmine rice
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