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Rendang

Indonesian dry beef curry slow-cooked in coconut milk with lemongrass, galangal, and chili until the sauce reduces into an intensely flavored coating. Often called the world's most delicious food.

DinnerIndonesianMedium

20 min

Prep

2 hr 30 min

Cook

2 hr 50 min

Total

Servings

Medium

Difficulty

Instructions

Blend the chilies, shallots, garlic, turmeric, and coriander into a smooth paste with a splash of coconut milk.

In a large, heavy-bottomed pot, combine the paste, remaining coconut milk, lemongrass, galangal, and toasted coconut. Bring to a simmer over medium heat.

Add the beef and salt. Bring to a boil, then reduce to a very low simmer, uncovered. Cook for 2-2.5 hours, stirring every 20 minutes.

Tip: The magic happens when the coconut milk reduces and the oil separates out. The beef fries in its own coconut oil at the end, which creates the dark, caramelized coating.

The rendang is done when the sauce has reduced completely, the meat is dark and tender, and the oil has separated. The beef should be coated in a thick, dry paste. Serve over steamed rice.

Nutrition per Serving

480kcal

Calories

34g

Protein

Carbs

36g

Fat

Fiber

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Rendang

Ingredients

Instructions

Nutrition per Serving

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