Authentic Indonesian Beef Rendang

Authentic Indonesian Beef Rendang


Servings 6
Time Needed Prep
Ingredients 13
Difficulty Medium

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  • 1 750 Grams Stewing Beef cut into 2cm cubes
  • 125 g Coconut Cream
  • 1 300 Millilitre Beef Stock
  • 2 Salam Leaves can substitute bay leaves
  • 2 Kaffir Lime Leaves
  • 2.5 Cm Galangal sometimes called blue ginger
  • 1 Lemon Grass Stalk slightly bruised
  • For The Spice (Bumbu)
  • 3 Garlic Cloves
  • 1 tsp Terasi Indonesian dried shrimp paste
  • 5 Bird's Eye Chilli very finely chopped
  • 1/2 tsp Turmeric ground
  • 1 tbsp Vegetable Oil

Nutrition Information

Qty per
318g serve
Qty per
Energy 419cal 132cal
Protein 23g 7g
Fat (total) 25g 8g
 - saturated 8.4g 2.6g
Carbohydrate 26g 8g
 - sugars 8.1g 2.5g
Dietary Fibre 2.06g 0.65g
Sodium 1024mg 322mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

There are some recipes that define a country’s cuisine, and we think that this Authentic Indonesian Beef Rendang is one of them.

One of our readers was gracious enough to put us on to this version of this recipe, and we were delighted with just how easy and delicious it turned out to be.

Now the key in this recipe, as with many Asian dishes, is to get the freshest spices that you can. Many of the items in this recipe can be found at local farmers markets or asian food stores, so be sure to look around for the best ingredients, it really does make all the difference. This dish is usually served with white rice.

Authentic Indonesian Beef Rendang | Stay at Home


  1. Pound all the spice ingredients to a smooth paste using a pestle and mortar. This might take several minutes, but it's important to get a relatively smooth consistency for maximum flavour.

  2. Place the spices in a container along with the chopped beef. Shake to coat and marinate for at least two hours.

  3. Bring the stock to a simmer and then add the coconut cream. Dissolve the cream but be careful not to allow the heat to get too high as this will cause the coconut cream to separate.

  4. Once the cream has fully dissolved, add in the meat and the marinate. Stir well and bring back to a simmer. Simmer uncovered for 1.5-2 hours on a pretty low heat. Make sure to stir regularly, adding more water as needed. The rendang is considered ready when the beef is tender and the sauce has fully reduced.

About Author

Kate Carlile

Kate brings sexy back to the office as our Administration Manager and all-round most loveliest lady in the world. She is super Mum to four and the SAH...Read MoreM office would literally fall apart without her. Her dream is to colour the world purple whilst travelling around it in a lavender Winnebago! Read Less

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