Hairy Bikers​ Beef Rendang Recipe

This aromatic Hairy Bikers Beef Rendang is made with tender stewing beef, a complex spice paste (rempah) of lemongrass and galangal, creamy coconut milk, and toasted coconut. The result is a rich and fragrant dry curry where the beef becomes incredibly tender and coated in a thick, spicy paste. It’s a perfect showstopper for a weekend dinner, offering a taste of Indonesia that serves 4-6 people.

Hairy Bikers Beef Rendang Ingredients

For the Spice Paste (Rempah):

• 4 shallots, roughly chopped
• 4 cloves of garlic, chopped
• 2-3 large red chilies, deseeded and chopped
• 1-inch piece of galangal, peeled and sliced
• 1-inch piece of fresh ginger, peeled and sliced
• 1-inch piece of fresh turmeric, peeled and sliced
• 2 stalks of lemongrass, tough outer layers removed, soft inner part sliced
• 2 tbsp vegetable oil

For the Rendang:

• 2 lbs stewing beef (like chuck steak), cut into 2-inch cubes
• 2 cups full-fat coconut milk
• 1 cup water
• 4 kaffir lime leaves, lightly bruised
• 1 star anise
• 1 cinnamon stick
• 1 tbsp tamarind paste
• 1 tbsp palm sugar or brown sugar
• Salt to taste
• ½ cup toasted desiccated coconut (kerisik)

How To Make Hairy Bikers Beef Rendang

1. Prepare the spice paste: Place all the ingredients for the spice paste (shallots, garlic, chilies, galangal, ginger, turmeric, lemongrass) into a small food processor. Add the vegetable oil and blend until you have a smooth, thick paste.
2. Sauté the paste: Heat a large, heavy-based pot or Dutch oven over medium heat. Add the spice paste and fry for 5-7 minutes, stirring continuously, until it is deeply fragrant and the oil begins to separate from the paste. This is a crucial step for developing flavor.
3. Brown the beef: Add the cubed beef to the pot with the fragrant paste. Stir well to coat all the pieces of beef and continue to cook for 5-7 minutes until the beef is seared on all sides.
4. Begin the simmer: Pour the coconut milk and water into the pot. Add the kaffir lime leaves, star anise, cinnamon stick, tamarind paste, and palm sugar. Stir everything together and bring the mixture to a gentle simmer.
5. Cook low and slow: Once simmering, reduce the heat to the lowest possible setting, cover the pot with a lid, and let it cook for 2 to 2.5 hours. Stir occasionally to prevent the bottom from catching. The beef should be very tender at this point.
6. Reduce to a dry curry: Remove the lid and stir in the toasted coconut (kerisik). Increase the heat slightly to a low simmer and continue to cook uncovered for another 30-60 minutes. Stir more frequently now as the liquid evaporates. The rendang is ready when the sauce has reduced to a thick, dark, oily paste that clings to the tender beef.

Recipe Tips

• Don’t Rush the Cooking: True rendang is a labor of love. The long, slow cooking process is absolutely essential for tenderizing the tough cut of beef and allowing the complex flavors of the spice paste to meld and deepen.
• Use Full-Fat Coconut Milk: This is non-negotiable for an authentic rendang. The high fat content is what allows the oil to separate from the paste and is critical for creating the rich, thick coating that defines the dish. Light coconut milk will result in a thin, disappointing sauce.
• Toast Your Coconut: Making or using kerisik (toasted coconut) is a vital step. It helps to thicken the rendang and adds a deep, nutty, and slightly sweet flavor that is characteristic of this classic dish. Simply toast desiccated coconut in a dry pan until golden brown.
• Stir Diligently at the End: As the liquid reduces in the final stage, the sugars in the coconut milk can easily catch and burn on the bottom of the pot. You must stir the rendang frequently during this time to prevent this and ensure the beef gets evenly coated in the glorious paste.

What To Serve Beef Rendang

Beef Rendang is incredibly rich and intensely flavored, so it is best served with simple accompaniments that allow it to shine. The most classic pairing is plain steamed jasmine rice, which is perfect for soaking up any of the delicious paste. A simple, cooling cucumber and onion salad known as achar provides a fresh, acidic contrast, while a flaky roti or flatbread is also excellent for scooping.

How To Store Beef Rendang Leftovers

• Refrigerate: Like many stews, beef rendang arguably tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: Rendang freezes exceptionally well. Allow the dish to cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a pan or in the microwave.

Hairy Bikers Beef Rendang Nutrition Facts

• Serving size: 1/6th of the recipe
• Calories: 645 kcal
• Total Fat: 48g
• Saturated Fat: 28g
• Sodium: 350mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 40g

Frequently Asked Questions

• What is the best cut of beef for rendang? A tougher, well-marbled cut of stewing beef is ideal. Cuts like chuck steak, beef shin, or brisket are perfect because their connective tissue and fat break down during the long, slow cooking process, resulting in meltingly tender meat. Avoid lean cuts, which will dry out.
• What is galangal and is there a substitute? Galangal is a rhizome that is part of the ginger family but has a very different flavor profile—it’s sharper, more peppery, and has citrusy, pine-like notes. While you can use a little extra ginger in an absolute pinch, it’s worth seeking out fresh or frozen galangal from an Asian market for an authentic taste.
• My rendang is still saucy after hours of cooking. What did I do wrong? You haven’t done anything wrong! You just need to keep cooking. The final stage of making rendang is all about patience. Remove the lid, keep the heat on low, and continue to simmer and stir until the liquid has almost completely evaporated and the sauce transforms into a thick paste that coats the beef.
  

Try More Recipes:

• Hairy Bikers​ Veggie Wellington Recipe
• Hairy Bikers​ Tartiflette Recipe
• Hairy Bikers​ Mediterranean Chicken Tray Bake Recipe

Hairy Bikers​ Beef Rendang Recipe

Author: Alex Saidani Cooking Method:Slow Cooking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:3 hours Rest time: minutesTotal time:3 hours 20 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:300 kcal Best Season:Summer

Description

An authentic and aromatic Hairy Bikers Beef Rendang recipe. This classic Indonesian “dry” curry features tender stewing beef that is slow-cooked for hours in coconut milk and a complex paste of spices like lemongrass, galangal, and chilies until the liquid reduces to a thick, rich coating.

Ingredients

For the Spice Paste:

• 4 shallots, 4 garlic cloves, 3 red chilies
  
• 1-inch each of galangal, ginger, and turmeric
  
• 2 stalks lemongrass, 2 tbsp oil

For the Rendang:

• 2 lbs stewing beef, cubed
  
• 2 cups full-fat coconut milk
  
• 1 cup water
  
• 4 kaffir lime leaves, 1 star anise, 1 cinnamon stick
  
• 1 tbsp tamarind paste, 1 tbsp palm sugar
  
• ½ cup toasted coconut (kerisik)

Instructions

1. Blend all spice paste ingredients in a food processor until smooth.
   
2. Fry the spice paste in a large pot for 5-7 minutes until fragrant and the oil separates.
   
3. Add the beef and sear on all sides.
   
4. Stir in the coconut milk, water, lime leaves, spices, tamarind, and sugar. Bring to a simmer, then cover and cook on very low heat for 2.5 hours.
   
5. Remove the lid, stir in the toasted coconut, and continue to cook uncovered, stirring often, for 30-60 minutes until the liquid has evaporated and the sauce thickly coats the beef.