Three hours of slow cooking transforms coconut milk into something entirely different—dark, concentrated, and intensely aromatic. Rendang isn't fast food; it's patient food that rewards you for waiting while lemongrass, chilies, and spices create layers of flavor that cling to tender beef.
The secret weapon here is lemongrass — lots of it. Frozen lemongrass is actually better than the woody stalks you find at most grocery stores. If you do find fresh lemongrass, chop it up and freeze it immediately. Your future rendang-making self will thank you.
Ingredients
🥩 3 lbs beef chuck or short ribs, cut into 2-inch cubes
🥥 2 cans (14 oz each) coconut milk
🌿 6-8 stalks lemongrass, tender parts only, finely chopped
🧄 8 garlic cloves
🧅 4 shallots, roughly chopped
🌶️ 6-8 dried red chilies, soaked and deseeded
🫚 2-inch piece fresh ginger
🫚 1-inch piece galangal (or extra ginger)
🥜 1 tbsp tamarind paste
🍃 4 kaffir lime leaves
🧂 1 tbsp palm sugar (or brown sugar)
🧂 2 tsp salt
🥄 1 tsp ground coriander
🥄 1/2 tsp ground cumin
Instructions
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Make the paste: Blend garlic, shallots, soaked chilies, ginger, galangal, and half the lemongrass with a splash of coconut milk until smooth. This is your flavor foundation — don't rush it.
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Toast the spices: In a large, heavy pot, toast the coriander and cumin for 30 seconds until fragrant. Add the spice paste and cook for 5-7 minutes, stirring constantly, until it darkens and smells incredible.
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Brown the beef: Add beef cubes and brown on all sides, about 8-10 minutes total. The beef doesn't need to be fully cooked — it's going for a long, slow ride.
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Add coconut milk: Pour in coconut milk, add remaining lemongrass, lime leaves, tamarind paste, palm sugar, and salt. Bring to a gentle boil, then reduce to the lowest simmer.
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The long wait: Cook uncovered for 2.5-3 hours, stirring occasionally. The coconut milk will gradually reduce and darken. In the final hour, stir more frequently as it thickens — this is when the magic happens.
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The final push: In the last 15 minutes, the sauce should be thick and dark brown, coating the beef like a glaze. Stir constantly to prevent burning. The beef should be fork-tender and the sauce deeply concentrated.
Serving & Remixes
Serve over steamed jasmine rice with cucumber slices to cut through the richness. Traditional accompaniments include sambal and kerupuk (Indonesian crackers).
Shortcut version: Use a slow cooker on low for 6-8 hours, but finish on the stovetop to reduce and concentrate the sauce.
Vegetarian twist: Try with jackfruit or firm tofu, reducing cooking time to 1 hour.
This dish improves overnight — the flavors meld and deepen. Reheat gently and serve the next day for even better results. The patience you put into rendang always comes back to reward you.
