How long does beef rendang take to cook?

Typically 1.5 to 2 hours of simmering after the spice paste is made and seared with the beef, depending on your heat level and desired sauce thickness.

Can you make rendang ahead of time?

Yes — rendang tastes better the next day as flavors meld. Make it up to 3 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop.

What cut of beef works best for rendang?

Beef chuck is ideal because its fat content and connective tissue break down during slow cooking, creating tender meat and enriching the sauce.

Can you substitute coconut milk in rendang?

Not without changing the dish significantly. Coconut milk is essential for the sauce texture and flavor. Heavy cream is a poor substitute and won't deliver the same result.

How do you know when the rendang sauce is done reducing?

The sauce should be thick enough to coat the back of a spoon and cling to the beef pieces. The oil should begin to separate slightly from the sauce, indicating proper reduction.

Beef Rendang (Indonesian Slow-Cooked Curry)

Name: Beef Rendang (Indonesian Slow-Cooked Curry)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 whole coconut; 10 dried red chiles; 2 inch piece galangal; 1 inch piece ginger; 6 cloves garlic; 3 stalks lemongrass; 5 shallots; 2 tbsp fish sauce; 2 lbs beef chuck; 2 tbsp coconut oil; 1 cinnamon stick; 2 black cardamom pods; 2 star anise; 4 kaffir lime leaves; 1 can (13.5 oz) full-fat coconut milk; 2 tbsp palm sugar; 1 tbsp tamarind concentrate; salt, to taste

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Beef Rendang (Indonesian Slow-Cooked Curry) | CookOS

Ingredients

1 whole coconut
10 dried red chiles
2 inch piece galangal
1 inch piece ginger
6 cloves garlic
3 stalks lemongrass
5 shallots
2 tbsp fish sauce
2 lbs beef chuck
2 tbsp coconut oil
1 cinnamon stick
2 black cardamom pods
2 star anise
4 kaffir lime leaves
1 can (13.5 oz) full-fat coconut milk
2 tbsp palm sugar
1 tbsp tamarind concentrate
salt, to taste

18 Ingredients

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Instructions

1
Prepare the kerisik (toasted coconut paste). Crack open the coconut, remove the meat, and grate it. Toast the grated coconut in a dry pan over medium heat until golden brown and fragrant. Grind in a mortar and pestle until it forms a coarse, oily paste. Set aside.
2
Soak the dried red chiles in hot water for about 15 minutes to soften.
3
Roughly chop the galangal, ginger, garlic, lemongrass, and shallots.
4
Add the chopped aromatics to a food processor and pulse. Add the fish sauce and the soaked, drained chiles, then blend until a relatively smooth paste forms.
5
Cut the beef into 1.5 to 2-inch cubes.
6
In a large Dutch oven or heavy-bottomed pot, heat the coconut oil over medium heat. Add the cinnamon stick, black cardamom pods, and star anise, toasting for 30 seconds until fragrant.
7
Add the curry paste to the pot and cook, stirring frequently, for 5-7 minutes until fragrant and the oil begins to separate.
8
Add the cubed beef and stir to coat completely with the paste.
9
Stir in the kaffir lime leaves and the prepared kerisik.
10
Pour in the coconut milk, then add the palm sugar, tamarind concentrate, and salt. Stir well to combine.
11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 2-3 hours, stirring occasionally, until the beef is very tender.
12
Remove the lid and continue to cook, stirring more frequently, until the sauce has reduced to a thick, dark paste that coats the beef.
13
Serve hot, traditionally with steamed rice.