Authentic Indonesian rendang

Rendang is a classic dish from Indonesia and is traditionally prepared by slowly cooking beef for hours in coconut milk, herbs and spices. Originally, it served as a preservation method: the longer and drier the rendang was cooked, the longer it would keep.

Authentic rendang is therefore not a wet curry, but a deeply dark, intensely spiced stew in which the meat has fully absorbed the flavors. I [Siebe Grijpma from @bbqmoods] personally prefer it when it still has a bit of sauce, but tastes differ. It’s simply a matter of using more or less liquid and reducing it longer or shorter.

Why this rendang recipe?

• Authentic Indonesian flavors

• Prepared low and slow for maximum tenderness

• Suitable for Dutch oven, oven and BBQ

• Perfect to prepare ahead (even better the next day)

Making rendang – overview

• Method: Dutch oven in the oven (or BBQ)

• Oven temperature: 120 °C

• Prep time: 20 minutes

• Cooking time: 4–6 hours

Preparing rendang

Toasting the coriander

Toast the coriander seeds in a dry pan until fragrant. Grind them finely using a mortar or spice grinder and set aside.

Making the spice paste

Place all ingredients for the spice paste in a food processor and blend into a thick, smooth paste. Add a small splash of oil if needed to help it blend. Set aside.

Preparing rendang in the Dutch oven

Step 1 – In the pan

1. Preheat the oven to 120 °C (top and bottom heat).

2. Heat a heavy ovenproof pan or Dutch oven over medium high heat.

3. Sauté the spice paste for 5–7 minutes, stirring continuously until the aromas are released and the oil starts to separate slightly.

4. Add the beef and briefly brown it on all sides until lightly colored.

5. Pour in the coconut milk and coconut cream and stir gently until the meat is submerged.

6. Add:

   • lemongrass

   • daun salam

   • kaffir lime leaves

   • cinnamon stick

   • palm sugar

Bring everything just to a gentle simmer.

Step 2 – In the oven

1. Place the lid on the pan and put the Dutch oven in the oven.

2. Cook for 2 hours at 120 °C.

3. Meanwhile, toast the grated coconut in a dry pan until golden brown and set aside.

4. Remove the pan from the oven, stir and add the toasted coconut.

5. Add the lime juice.

6. Return the pan to the oven without the lid and let it reduce slowly for another 2 hours.

Check occasionally:

• Too wet → leave uncovered

• Too dry → add a small splash of water or coconut milk

Step 3 – Finishing

In the last half hour, gently stir in the coconut milk powder until fully dissolved. The rendang is ready when the beef is buttery tender and almost dry in the spices.

Serving rendang

Serve this authentic Indonesian rendang with:

• Fragrant basmati rice

• Sautéed green beans or lightly spiced beans

• Optionally atjar or fresh cucumber pickles

Tip: Rendang tastes even better the next day. Store it in the refrigerator and reheat gently.

ENJOY!
Order stewing beef