Rendang Daging (Beef Rendang) Recipe (2024)

Simmer uncovered so the liquid evaporates. Hope you enjoy it!

The galangal should not be considered optional....

Yes this recipe works for chicken too albeit a shorter time. Rendang making seems to be split to 2 schools - rendangs with coconut milk or rendangs without coconut milk. I personally prefer the latter - w/o coconut milk as it renders a cleaner taste after hours of cooking down the dish.

this takes much longer than 2- 2 1/2 hours, plan for at least 3 to really reduce the sauce. Otherwise, absolutely delicious and well worth the effort to make the spice paste. Used a mortar and pestle, worked fine.

No you don't remove the oil.

This was really flavorful. I did find it took 3 hours before it was time to turn up heat and reduce. Also added 1T brown sugar before reducing to balance some bitterness from the chilies. Finally, finished it by stirring in a T of lime juice at very end. Serve with brown rice and fresh diced cucumbers.

Works spectacularly with lamb shoulder as well. I add some chicken stock as it makes the reduced coconut milk less cloying, more balanced in the end. Half a cinnamon stick and one star anise adds a nice, complex warming spice note. Some fish sauce and palm sugar (or brown sugar) balances out the dish nicely too.

Very excellent recipe! Few thoughts.1.) I think there should be two pounds of beef after the fat cap is removed.2.) We eat things very spicy, but I would recommend deseeding chilies.We made this dish on one day, then heated it up and served it the day after. Giving time for the flavors to marry worked really well.

This is extremely under-spiced. You need to double most of the spice paste ingredients.

I switched out the beef for jackfruit and it worked really well. The texture is so meaty, it’s a really effective swap. Great idea if you (or your guest) is either vegetarian or vegan!

I've made my own version of this for yonks, and this recipe is quite similar. Two additional suggestions: chunk-cut mushrooms are an amazing if untraditional addition, reducing the amount of meat you eat; and adding toasted, dessicated coconut (about a cup to cup-and-a-half) towards the end is a good way to get to the 'dry stage' more quickly.

Thai curry paste would not make Rendang. I was fortunate to enjoy it many years ago in Sumatra and have never forgotten how amazing it was. Thai curry is wonderful and I use some of the pastes available but they are very different from Rendang. You can find Rendang paste these days. The one I tried wasn't very good. I will try this recipe.

This was good, but not worth the time and effort.

Taste was excellent but I would anticipate a longer cooking time for the initial reduction. I did about 2 hours, 3 to 4 would have been better…my meat was tender the first night but subsequent reheatings left it quite tough. If you plan to have it over a few nights, I would suggest leaving it a bit ‘wetter’ so there is enough liquid to reheat without as much drying risk.

Total buzzkill on the spice level. If you like it spicy, crank up the chilis

It seemed strange not to give the meat (I used lamb) a bit of seasoning and a good sear prior to adding the rest of the ingredients, so I did that--anyone else do the same? Waiting on the results now!

Is it ok to cook this in a slow cooker?

Thai curry paste would not make Rendang. I was fortunate to enjoy it many years ago in Sumatra and have never forgotten how amazing it was. Thai curry is wonderful and I use some of the pastes available but they are very different from Rendang. You can find Rendang paste these days. The one I tried wasn't very good. I will try this recipe.

Works spectacularly with lamb shoulder as well. I add some chicken stock as it makes the reduced coconut milk less cloying, more balanced in the end. Half a cinnamon stick and one star anise adds a nice, complex warming spice note. Some fish sauce and palm sugar (or brown sugar) balances out the dish nicely too.

How much would this dish suffer if I skipped the homemade spice paste and used a commercial Thai red curry paste (augmented with the ground turmeric, cumin and coriander) instead?

We made this tonight and it was superb! I used beef shin, which was perfect for this, and I followed the instructions to a T except that I added some dried coconut to the paste. It gave the final product a nice texture. We served it with turmeric rice and a pomelo salad (yam som-o). I couldn't be happier with how this turned out!

I’ve made rendang before and always fallen short. Followed this to the letter and it was outstanding. The final step is pretty intense but it brings the curry together beautifully.

We live in the middle of nowhere and ingredient substitutions are often unavoidable. For this recipe I used one habanero with seeds, a mix of red and white onions, no galangal, pureed lemongrass from a tube, and chuck roast. Oddly enough our local super market carries fresh turmeric so I did use that. Despite those deviations it was STILL delicious and I can't imagine how good the recipe, as written, must be.

I've made my own version of this for yonks, and this recipe is quite similar. Two additional suggestions: chunk-cut mushrooms are an amazing if untraditional addition, reducing the amount of meat you eat; and adding toasted, dessicated coconut (about a cup to cup-and-a-half) towards the end is a good way to get to the 'dry stage' more quickly.

This was really flavorful. I did find it took 3 hours before it was time to turn up heat and reduce. Also added 1T brown sugar before reducing to balance some bitterness from the chilies. Finally, finished it by stirring in a T of lime juice at very end. Serve with brown rice and fresh diced cucumbers.

Add a some toasted coconut flour and fry the past and mit a bit.

I switched out the beef for jackfruit and it worked really well. The texture is so meaty, it’s a really effective swap. Great idea if you (or your guest) is either vegetarian or vegan!