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Indonesian Beef Rendang

Indonesian Beef Rendang! Each piece is caramelized on the outside, tender on the inside & smothered in a thick, rich, caramelized aromatic curry sauce. Make this Beef Rendang so you can have a taste of the Best Food in the World!
5 from 15 votes
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Author: Linda Kurniadi


  • 1 lb beef shanks
  • 800 ml coconut milk
  • 4 shallots
  • 5 garlic
  • 2 cm fresh ginger
  • 2 cm fresh galangal
  • 2 stalks lemongrass
  • 5 lime leaves
  • 5 bay leaves
  • 1 teaspoon turmeric
  • 2 tablespoon nutmeg powder
  • 4 Fresno red chili
  • 4 Thai chili optional
  • 1/4 cup water
  • 2 tablespoons oil
  • Salt to taste
  • Pepper to taste


  • In a food processor, combine shallots, garlic, ginger, galangal, chili, salt, and water. Blend until it becomes a paste.
  • Lightly coat the beef with salt and pepper.
  • In a wok, heat the oil and cook the beef for 2-3 minutes in high heat. Set aside.
  • Add the paste to the wok and fry for 3-5 minutes. Return the beef to the wok.
  • Add lemongrass, lime leaves, bay leaves, nutmeg powder, and turmeric. Continue stirring for another 3-5 minutes.
  • Add coconut milk to the wok and continue stirring in high heat until the coconut milk breaks apart/separates. This is important to get the oil from coconut. Once it separates/simmer, turn the heat to low and cook for 3-4 hours covered. You need the steam to help the cooking process.