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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Rendang (Indonesian Beef and Coconut Stew)

Serves 10 Time 180 minutes Difficulty 3/5 Ingredients 15 Steps 8
Rendang (Indonesian Beef and Coconut Stew)

Rendang is made from beef or water buffalo meat slowly cooked in coconut milk and spices. The coconut milk used in cooking turns into a delicious spicy sauce that is more delicious than the meat itself.

Ingredients

Spice paste

  • 2 cloves garlic
  • 4 shallots
  • 25 g ginger
  • 15 g turmeric
  • 75 g young galangal
  • 1 tbsp ground fresh red chile pepper
  • 1 tsp black pepper
  • ½ pod dried nutmeg
  • 2 candlenuts
  • ½ tbsp salt
  • 1 tbsp gula jawa (Indonesian palm sugar)

Stew

  • 1 kg beef, cut into big cubes to make 20 pieces
  • 4 lime leaves
  • 1 stalk lemongrass
  • 2 L ready-to-use coconut milk or coconut milk from 1 big fresh coconut

Steps

  1. Grind all spice paste ingredients in food processor.
  2. Marinate meat with spice paste at least 1 hour.
  3. Heat coconut milk over low heat, stirring, until some oil rises to the surface (at least 20 min).
  4. Transfer meat and spice paste to large wok or pot. Cover with 300 ml hot coconut milk.
  5. Cook over medium-low heat, stirring occasionally, until half the coconut milk has evaporated.
  6. Add 100 ml hot coconut milk. Stir until almost all has evaporated.
  7. Keep adding coconut milk 100 ml at a time, cooking until each addition has evaporated.
  8. Cook until meat is tender (at least 1½ hours) and almost all liquid has reduced to a spicy sauce.

Notes from the original

  • When cooled, the coconut oil in the rendang may solidify. Reheat in a pan before serving. A reheated rendang often has better flavor.
  • Fresh coconut milk produces a better sauce.
  • Chicken or mutton can be used in place of beef.
  • Beef liver may be used but produces a darker sauce.

Source. Adapted from “Cookbook:Rendang (Indonesian Beef and Coconut Stew)” by Wikibooks contributors, revision of 2025-10-04, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Rendang.JPG by Sakurai Midori, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.