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Greatest plates · Main
Slow-Cooked Beef Rendang with Rice
Chunks of beef chuck braised low and slow in a fragrant coconut and spice paste until the sauce all but disappears and coats the meat in a dark, glossy, deeply spiced crust. Served with fluffy steamed rice, it's a proper feast in a bowl.
Serves 4Prep 25 minCook 180 minBeef
Containsno known allergens identified
Protein 18%Carbs 31%Fat 51%
About 1075 kcal a serve — 47 g protein, 82 g carbs, 62 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Blend the spice paste
prepPut the shallots, garlic, ginger, galangal, soaked drained chillies, chopped lemongrass and turmeric into a small food processor or blender. Add a splash of water and blitz to a smooth paste, scraping down as needed.
In the blenderSpice paste →
smooth paste
Toast the coconut
prepIn a dry heavy pan over medium heat, toast the desiccated coconut, stirring constantly, until golden brown and fragrant (3–4 min). Tip out and set aside — this is the kerisik that thickens the sauce.
In the panKerisik →
golden brown
Fry the paste
cookHeat the oil in a large heavy pot or Dutch oven over medium heat. Add the spice paste and fry, stirring, for 5–6 minutes until darkened and the raw smell is gone.
In the potBase →
fry 5–6 min
Brown the beef
cookAdd the beef cubes and stir to coat in the paste, letting them colour for a few minutes.
In the potBeef →
coat and colour
Add liquids and aromatics
cookPour in the coconut milk and water. Add the bruised lemongrass stalk, lime leaves and cinnamon. Stir well and bring to a gentle simmer.
In the potBraise →
simmer
Slow braise
cookReduce heat to low, partially cover and simmer gently for about 2 hours, stirring occasionally, until the beef is fork-tender.
Reduce and finish
cookStir in the toasted coconut, palm sugar and salt. Uncover and cook a further 30–45 minutes, stirring more often as it thickens, until the sauce is dark and clings to the meat with almost no liquid left.
In the potReduce →
dark and dry
Cook the rice
cookMeanwhile, rinse the rice until the water runs clear. Combine with the water in a saucepan, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Rest, covered, 10 minutes, then fluff.
In the saucepanRice →
12 min + 10 rest
Serve
serveDiscard the cinnamon and lemongrass stalk. Spoon the rendang over the steamed rice and serve hot.
serve hot
Cook's noteRendang is best made a day ahead — the flavour deepens overnight. Reheat gently, adding a splash of water if needed.
Estimated per serve
1075 kcal · 47 g protein · 82 g carbs · 62 g fatestimates, within ~10%
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