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Indonesian Slow-Cooked Beef Rendangasian
PlateMap recipe · #77

Indonesian Slow-Cooked Beef Rendang

Beef slowly reduced in coconut milk and fresh spice paste until the liquid disappears and every piece is coated in dark caramelized seasoning.

195+ waiting: Plus 20 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
6Servings
hardDifficulty
Prep:
25 minutes
Cook:
2 hours and 50 minutes
Waiting:
20 minutes (resting before serving, 20 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Spice paste

    10 minutes

    Blend the chilies, shallots, garlic, galangal and ginger with the water into a smooth paste.

    Success cue

    Smooth, with no large pieces.

  2. 02

    Aromatics

    8 minutesMedium heat

    Heat the oil in a wide heavy pot over medium heat and fry the paste with the bruised lemongrass and the lime leaves for 8 minutes.

    Success cue

    The raw smell is gone and the paste darkens.

  3. 03

    Simmering

    1 hour and 30 minutesGentle simmer

    Add the beef and coconut milk, bring just to a simmer and cook uncovered for 90 minutes, stirring now and then.

    Success cue

    The beef is tender and the sauce has reduced by half.

  4. 04

    Reducing

    30 minutesLow heat

    Lower the heat and keep cooking for about 30 minutes, stirring more often as the sauce thickens.

    Success cue

    The sauce is thick and the coconut solids start to brown.

  5. 05

    Frying stage

    42 minutesLow heat

    Stir constantly for 35 to 50 minutes until the oil separates and the paste fries onto the beef.

    Success cue

    Deep brown and nearly dry, with oil around the pieces.

    Watch out

    It catches easily now; do not leave the pot.

  6. 06

    Resting

    20 minutes

    Stir in the toasted coconut, remove the lemongrass and lime leaves and rest for 20 minutes.

    Success cue

    The coating clings to every piece.

Cooking tips

Extra tip

Rendang is done after the sauce becomes a coating; stopping while it is still a curry misses its toasted flavor.

  • • Use a wide pot so evaporation is even
  • • Stir constantly only during the final dry stage

Potential allergens

Milk

Compound ingredients vary by product; check labels and possible cross-contact.

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