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You are here: Home » Food Preparation » Recipes » Allergy Friendly » Beef Rendang {Slow-Cooked Indonesian Beef}

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Beef Rendang {Slow-Cooked Indonesian Beef}

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Beef Rendang {Slow-Cooked Indonesian Beef} | Beef rendang is a common Indonesian beef stew simmered in coconut sauce. This easy and healthy recipe cooks low and long on the stove top, filling your home with fragrant Asian spices. Serve with some soaked rice or cauli-rice! | TraditionalCookingSchool.com

It’s nearly always a challenge…

You’re eating out and you need to choose something to order that’s fairly healthy and tastes good, too.

On a recent lunch date with my mother, she asked me to suggest a place. I requested an upscale Asian cafe — primarily because I already knew they have beef rendang on their menu. (I was avoiding the usual challenge, as you can see!)

What is beef rendang? It’s a common Asian beef stew — simmered in coconut sauce — that originated in Indonesia. This special treat still falls within my guidelines for a healthy entree.

The term rendang refers to the method of slowly cooking until the meat is well done and all of the liquid has evaporated. As the liquid from the sauce is absorbed into the meat, it leaves behind the oil (usually from the coconut milk) and the cooking process then changes from stewing to frying. The sauce also consists of an antimicrobial-rich spice paste which, prior to modern day refrigeration technology, reportedly helped to act as a preservative.

Since I live in a rural area with limited access to special ingredients, I improvised my own take on beef rendang.

However, the flavor is very similar to the restaurant’s dish, and I will absolutely make it again!

This dish takes several hours to prepare since the sauce has to simmer down. Once the liquid is gone and the oil is left, you must watch it carefully so it doesn’t burn. I recommend making it a few days in advance to allow the complex flavors to marry.

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Beef Rendang

What is beef rendang? It's a common Asian beef stew — simmered in coconut sauce — that originated in Indonesia. This special treat still falls within my guidelines for a healthy entree.

Serves 4.

Course Main
Cuisine American, South Asian
Prep Time 20 minutes
Cook Time 2 hours
Refrigerate 8 hours
Total Time 10 hours 20 minutes
Servings 4 servings
Calories 600 kcal
Author Jenny Cazzola

Ingredients

  • 1-1/2 teaspoons ground turmeric
  • 1 scant teaspoon red pepper flakes
  • 1 teaspoon ground ginger
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt
  • 4 shallots large, peeled
  • 4 cloves garlic peeled
  • 1 pound beef stew meat
  • 2 stalks lemongrass smashed (or dried lemongrass*)
  • 2 cups coconut cream or coconut milk**
  • 1 tablespoon sucanat
  • coconut oil for frying

Instructions

The day before:

  1. In the bowl of a food processor with the blade attached, combine the spices, salt, shallots, and garlic. 

  2. Pulse until the mixture forms a paste.

  3. In a heavy large saucepan or Dutch oven, heat the oil for frying. 

  4. Working in small batches, add the meat and brown well on all sides. Set aside.

  5. Add the lemongrass stalks and brown until fragrant, remove and set aside with the meat. 

  6. Add the spice paste and cook until very fragrant and any liquid released has evaporated. 

  7. Add the coconut cream or milk, and sucanat. 

  8. Whisk to combine. 

  9. Add the meat and the lemongrass. 

  10. Bring to a boil, then turn the heat down to a slow simmer.

  11. Cook uncovered until the meat has absorbed the sauce, about 2 to 4 hours.

  12.  Stir occasionally to prevent from sticking. 

  13. When the sauce has evaporated, remove the lemongrass, slightly increase the heat, and fry the meat in the remaining fat. 

  14. Cool and refrigerate overnight.

To serve:

  1. Reheat and serve with side of your choice, such as steamed vegetables, soaked rice, or our favorite: cauliflower "rice".

Recipe Notes

  • This dish takes several hours to prepare since the sauce has to simmer down. Once the liquid is gone and the oil is left, you must watch it carefully so it doesn't burn. I recommend making it a few days in advance to allow the complex flavors to marry.
  • *We like this dried lemongrass.
  • **We like this coconut milk. 
Nutrition Facts
Beef Rendang
Amount Per Serving
Calories 600 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 39g244%
Cholesterol 70mg23%
Sodium 658mg29%
Potassium 926mg26%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 5g6%
Protein 31g62%
Vitamin A 74IU1%
Vitamin C 6mg7%
Calcium 54mg5%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for more Gluten Free Asian inspired recipes? Try 30 Gluten-Free Instant Pot Asian Recipes (Keto, Paleo, Whole30).

Enjoy! Have you had Beef Randang before?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Food Preparation Main Dishes Main Dishes (Gluten-Free) Recipes Soups & Stews Soups & Stews (Gluten-Free)

About Jenny Cazzola

Tired of the stress of city life and motivated by a desire to be more self-sufficient, Jenny and her husband decided to trade life in the busy suburbs for life on a quiet country homestead. In the fall of 2012, they moved to an acreage in rural Northeastern Oklahoma where they are learning to live off the land and working to establish a small home grown heirloom produce business. On her blog Black Fox Homestead, Jenny writes about their transition from city to country life, offers tips on natural gardening, recipes from her kitchen, and ideas for frugal, simple living. She and her husband currently share their homestead with four shih-tzus and eight growing Rhode Island Red chicks; but she hopes to see ducks, dairy goats, and possibly a cow in her future.

Reader Interactions

Comments

  1. Beka says

    October 31, 2015 at 3:25 am

    Yum! Rendang is traditional in my country and we eat a LOT of it, especially with coconut or other types of fragrant wild rice. Your recipe looks pretty authentic!

    Reply
  2. Lindsey Dietz says

    November 6, 2015 at 10:46 am

    Garam masala is a new spice in our house, and I’ve been making Tikka Masala with it. I love that this recipe also has turmeric in it. I’ve been trying to add turmeric to everything lately!

    Reply
  3. Katie Mae Stanley says

    November 9, 2015 at 8:17 pm

    I really need to make this!!!

    Reply
  4. Raphaela says

    December 16, 2015 at 1:12 pm

    Made this dish and I am so glad I did! Only change I made, doubled the amount of meat, kept the rest the same. Thought it might be too salty, but not so for the 2 lbs. of meat. This is going to be a regular on my table. The Indonesian name of this dish is Rendang Daging Sapi. Thank you Jenny, your recipe is fantastic!

    Reply
    • Jenny Cazzola says

      December 16, 2015 at 2:42 pm

      Raphaela, thanks for the info and the tip! I’m so glad that you enjoyed it. I’ll have to try doubling the meat the next time I make it myself.

      Reply
  5. Heather says

    December 31, 2015 at 6:02 pm

    If you buy whole seed spices, cook them in a pan & then grind them, the flavor is so much richer.
    I also live in a rural area, so I go to a Central Market and buy it in big bags. (They are so affordable)
    Buying whole seeds make them last longer!
    I need to try this, it sounds yummy!

    Reply

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