Indonesian Beef Rendang Recipe -
Indonesian Beef Rendang Recipe
  • READY IN ABOUT 4 hrs

Indonesian Beef Rendang

Recipe by  

"Long hours to cook, but believe me, it is worth the efforts! From northern part of Indonesia, most Western people love this dish very much. They try so badly to find the exotic spices in their home country! Serve with rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs 30 mins

    3 hrs 50 mins


  1. Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.
  2. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.
  3. Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2010

Amazing dish! I had a similar recipe and I combined two recipes to make this. I didn`t find banana peppers, so I used 3 red pepper and I used only 2 1/2 cans coconut milk, I think, it was enough, because the sauce wasn`t very thick. I put the half of the paste into a pan and added the coconut milk, lemon grass and lime leaves, boiled for about 20 min., then added the meat mixture with the other half of the paste. Overall, this is a great dish, my family was impressed, thanks.

Most Helpful Critical Review
Feb 03, 2012

I am from northern sumatra, indonesia which is where this recipe comes from. I have done this recipe several times in the past, using indonesian recipe book. I think what is missing here are some ingredients: 1. coriander powder 2. turmeric leaves (hard to get outside indonesia) 3. black peppercorn Also, the authentic preparation is much longer. More like 6-8 hours. The minangkabau rendang (minangkabau is the region in sumatra where this dish come from) tends to be dry, with all the liquid evaporated in the slow cooking. The meat is very dark, almost black. To achieve this dark color, put the rendang in oven at 220F for 1/2hour.


10 Ratings

Dec 28, 2010

This recipe was far too salty - it was over powering. I have to imagine that it is intended to be 2 teaspoons of salt, not 2 tablespoons. I've had Beef Rendang at several Indonesian restaurants and it's never tasted like this.

Feb 03, 2013

My dinner guests thought the meal was amazing, the beef cut with a fork and the flavor was wonderful. Had to print out the recipe for them all. I used the lemongrass in the tube and pieces of lime peel instead of limes leaves. Also I used ginger root instead of galangal.

Jan 19, 2012

Awesome !....good stuff ! Yes, when I saw the 2 tblspns. I knew that was a misprint....I salt way less anyway and taste as we go... mine came out, delicious !.... Selamat Makan !.... Eet Smakelijk !

Sep 20, 2010

I use red bell peppers instead of banana pepper and it still came out pretty good. It's nothing close to real rendang but is not bad either.

Sep 15, 2011

very good taste..

May 20, 2012

This was a success with our small dinner party. Thank You for sharing!


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  • Calories
  • 672 kcal
  • 34%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 60.3 g
  • 93%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 1826 mg
  • 73%

* Percent Daily Values are based on a 2,000 calorie diet.

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