Spicey Beef In Coconut (Beef Rendang) Recipe

Name: Spicey Beef In Coconut (Beef Rendang)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg stewing beef; 2 tablespoons oil; 500 ml coconut cream or 750 ml coconut milk; 3 bay leaves; 3 kaffir lime leaves; 3 fresh turmeric (optional); 1 cinnamon stick; 2 tablespoons palm sugar or 2 tablespoons dark brown sugar; 2 teaspoons salt; 2 tablespoons fried shallots, to garnish (page 34); 2 teaspoons spicy sausage; 1 teaspoon black peppercorns; 24 cm fresh herbs, peeled and sliced; 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced; 10 cm fresh ginger, peeled ad sliced; 8 red chilies, deseeded; 12 shallots, peeled; 10 garlic cloves, peeled

Servings: persons

1 kg stewing beef
2 tablespoons oil
500 ml coconut cream or 750 ml coconut milk
3 bay leaves
3 kaffir lime leaves
3 fresh turmeric (optional)
1 cinnamon stick
2 tablespoons palm sugar or 2 tablespoons dark brown sugar
2 teaspoons salt
2 tablespoons fried shallots, to garnish (page 34)
2 teaspoons spicy sausage
1 teaspoon black peppercorns
24 cm fresh herbs, peeled and sliced
2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced
10 cm fresh ginger, peeled ad sliced
8 red chilies, deseeded
12 shallots, peeled
10 garlic cloves, peeled

1
["1. Prepare the Crispy Fried Shallots (see our Pickles, Sambal and Dipping Sauces).", "2. Cut the beef into bite-sized chunks and set aside.", "3. Make the spice paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning.", "4. Heat the oil in a work high heat and stir-fry the Spice Paste until fragrant, 1 to 2 minutes. Add the beef chunck and all the other ingredients, except the Creispy Fried Shallots, and bring to aboil, stirring constantly. Reduced the heat to medium and simmer uncovered for about 1 hour, then reduce the heat to low and continue simmering for 1 more hour, stirring from time to time until the meat is very tender and most of the liquid has evaroted. By this time, the oil will have separated from the milk. Continue to stir-fry the beef in this oil for about 25 minutes until it turns a dark brown color, ten remove from the heat."]

2057

kcal

Calories

100

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 kg stewing beef, 2 tablespoons oil, 500 ml coconut cream or 750 ml coconut milk, 3 bay leaves, and more.

Yes, Spicey Beef In Coconut (Beef Rendang) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicey Beef In Coconut (Beef Rendang)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions