Name: Hairy Bikers Beef Rendang Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 3 medium red onions, quartered; 6 cloves of garlic, peeled; 3 red chillies, roughly chopped; 75g galangal, peeled and roughly chopped; 25g fresh ginger, peeled and roughly chopped; 2 stalks of lemongrass, roughly chopped; 3 tbsp sunflower oil; 1.5kg beef chuck steak, cut into 3cm cubes; 2 tsp ground cumin; 1 tbsp ground coriander; 1 tsp ground turmeric; 400ml full-fat coconut milk; 400ml water; 4 kaffir lime leaves, lightly bruised; 1 cinnamon stick; 1 tbsp soft light brown sugar or palm sugar; 2 tsp tamarind paste; 2 tbsp dark soy sauce; 2 tsp flaked sea salt; Toasted coconut flakes, to serve (optional)

This rich and fragrant beef rendang recipe is made with tender chuck steak, a spice paste of lemongrass, galangal, and chillies, coconut milk, and warm spices like cinnamon and star anise. Slow-cooked until the sauce reduces to a thick, dark coating, it delivers deep Indonesian flavours in every bite. It takes around 3 hours from start to finish and serves 6.

I make this whenever I want something truly special for a weekend dinner. The smell that fills the kitchen during those long hours of simmering is worth the wait on its own.

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Beef Rendang Ingredients

For the Spice Paste (Rempah):

3 medium red onions, quartered
6 cloves of garlic, peeled
3 red chillies, roughly chopped (seeds included)
75g galangal, peeled and roughly chopped
25g fresh ginger, peeled and roughly chopped
2 stalks of lemongrass, tough outer layers removed, roughly chopped
3 tbsp sunflower oil

For the Rendang:

1.5kg beef chuck steak, trimmed and cut into 3cm cubes
2 tsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
400ml full-fat coconut milk
400ml water
4 kaffir lime leaves, lightly bruised
1 cinnamon stick
1 tbsp soft light brown sugar or palm sugar
2 tsp tamarind paste
2 tbsp dark soy sauce
2 tsp flaked sea salt
Freshly ground black pepper
Toasted coconut flakes, to serve (optional)

How To Make Beef Rendang

Blend the spice paste: Place the onions, garlic, chillies, galangal, ginger, and lemongrass into a food processor. Blend until you have a smooth, thick paste.
Fry the paste: Heat the sunflower oil in a large, heavy-based casserole over medium heat. Add the spice paste and fry gently for 3 to 4 minutes, stirring constantly. Add the ground cumin, ground coriander, and ground turmeric, then cook for another 2 minutes until deeply fragrant.
Coat the beef: Add the cubed beef to the casserole and stir well to coat every piece in the paste and spices. Cook for about 5 minutes, stirring often, until the meat is lightly coloured on all sides.
Add the liquids: Pour in the coconut milk and water. Add the kaffir lime leaves, cinnamon stick, sugar, tamarind paste, soy sauce, and salt. Stir everything together and bring to a gentle simmer.
Simmer low and slow: Reduce the heat to very low and leave to simmer uncovered for 2.5 to 3 hours. Stir occasionally at first, then more frequently as the liquid reduces. The beef should be completely tender by this point.
Finish and serve: The rendang is ready when the sauce has reduced to a thick, dark, glossy paste that clings to the beef. Season with more salt and black pepper to taste. Remove the lime leaves and cinnamon stick before serving. Scatter with toasted coconut flakes if you like.

What Makes This Beef Rendang So Good?

Use full-fat coconut milk: The high fat content is essential for an authentic rendang. It allows the oil to separate and creates the rich, thick coating that defines the dish. Light coconut milk will not work here.
Do not rush the cooking: The long, slow simmer is what tenderises the beef and lets the spice paste develop its deep, complex flavour. Expect at least 2.5 hours before the sauce begins to reduce properly.
Stir often in the final stage: Once the liquid gets low, the sugars in the coconut milk can catch and burn on the bottom. Keep stirring every few minutes to prevent this and ensure even coating. If you enjoy slow-cooked beef dishes, try the Hairy Bikers beef stew and dumplings for another comforting option.
Make it the day before: Like many slow-cooked curries, rendang tastes even better the next day as the flavours continue to develop. Cook it 15 minutes less, cool quickly, and refrigerate overnight. For more curry inspiration, see the Hairy Bikers keema curry.
Seek out fresh galangal: While extra ginger works in a pinch, fresh or frozen galangal from an Asian supermarket gives this dish its distinctive sharp, citrusy warmth that ginger alone cannot replicate.

What Should You Serve on the Side?

The most traditional pairing is plain steamed jasmine rice, which soaks up the rich paste beautifully. Coconut rice is an even better match if you want to lean into the Southeast Asian flavours. Try serving it alongside the Hairy Bikers pilau rice for a fragrant alternative.

A simple cucumber and red onion salad dressed with lime juice and a pinch of sugar provides a cool, fresh contrast to the heat. Warm roti or flaky flatbread is also excellent for scooping.

Does Beef Rendang Reheat Well?

Beef rendang is one of those rare dishes that genuinely improves with time. Store leftovers in an airtight container in the fridge for up to 4 days, and the flavours will deepen further each day.

It also freezes well for up to 3 months. Allow it to cool completely, portion into freezer bags, and thaw overnight in the fridge before reheating gently in a pan over low heat.

Nutrition Facts

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

Frequently Asked Questions

What is the best cut of beef for rendang? Chuck steak is the classic choice because its fat and connective tissue break down during the long cook, giving you tender, rich meat. Beef shin or brisket also work well. Avoid lean cuts as they will dry out.

How does the Hairy Bikers beef rendang compare to Rick Stein’s version? The Hairy Bikers version uses dark soy sauce and ground spices for a deeper, more savoury flavour. Rick Stein’s version leans more heavily on fresh aromatics. Both are excellent, but the Hairy Bikers approach gives a richer, darker finish.

Can I make beef rendang in a slow cooker? Yes, brown the beef and fry the paste on the hob first, then transfer everything to the slow cooker with the coconut milk and spices. Cook on low for 8 hours. Finish in a pan on the hob for 20 minutes to reduce the sauce to a thick coating.

What is the difference between rendang and curry? Rendang is a dry curry where the liquid is cooked down until the sauce thickens into a paste that coats the meat. A standard curry keeps a loose, saucy consistency. If you prefer a saucier dish, try the Hairy Bikers beef curry instead.

Is beef rendang spicy? It has a moderate warmth from the chillies, but the coconut milk tempers the heat. You can adjust the spice level by adding more or fewer chillies. The dominant flavours are rich, nutty, and savoury rather than fiery.

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