# Beef Rendang

Beef rendang is a slow-cooked stew where beef simmers in coconut milk and spices until thick and tender, typically served with rice.

- Servings: 6 servings
- Total time: 120 min
- Cuisine: Indonesian
- Category: Soup
- Language: en

## Ingredients

- red onions
- 50 g ginger
- 80 g galangal
- 8 g lime leaves
- 110 g lemongrass
- 100 g red chili
- garlic
- 30 g turmeric
- 20 g pandan
- 10 green cardamom
- 2 tsp coriander seeds
- 8 star anise
- 8 cloves
- 16 g cinnamon sticks
- 1 kg beef short rib/shin
- 1 Ladle Mama Yu's Original Chili Oil
- 400 ml coconut milk
- 70 g tamarind paste
- 1 tbsp sea salt
- 0.5 tbsp MSG
- 40 g gula melaka
- 1 pandan leaf, tied in a knot
- 250 g shredded coconut
- 3 tbsp oil
- 4 g kareef lime leaves, to garnish
- 5 g red chillies, to garnish

## Instructions

1. For the rempah, roughly chop the aromatics and vegetables (chop the white parts of the lemongrass and keep aside for later).
2. Blend the aromatics and vegetables in a food processor with a little water until smooth.
3. In a large pot, heat 3 tbsp oil over medium-high heat.
4. Add the beef shin, which has already been rinsed and soaked in vinegar and water, and fry until lightly browned and slightly caramelised on all sides.
5. Remove any excess liquid as the beef cooks.
6. Clean the pot.
7. Heat 2 tbsp oil and add the remaining lemongrass stalks.
8. Add the rempah and fry until darkened, fragrant, and the oil begins to separate.
9. Add a large ladle of chilli oil.
10. Add the spices.
11. Return the beef to the pot.
12. Pour in the coconut milk.
13. Stir to combine.
14. Add the tamarind paste, salt, sugar, and MSG.
15. Pour in water until the beef is just covered.
16. Mix well until everything is evenly distributed.
17. Cover with a lid and simmer over low heat for at least 2 hours, or until the meat is tender.
18. Meanwhile, fry the shredded coconut with 3 tbsp of oil until toasted and caramelised.
19. Once the rendang is cooked, add the toasted coconut.
20. Mix well and serve with freshly steamed coconut rice.

## Equipment

- blender
- food processor
- large pot

## Tips

- Soak beef in vinegar and water to remove impurities while keeping flavor and nutrients.
- The rendang is ready when the oil separates and the meat falls apart.
- Serve with freshly steamed coconut rice.

## Source

- Original video: https://vm.tiktok.com/ZNRVNevGa/
- Recipe page: https://www.cliprecipe.com/recipe/86f6fde7-f6c7-46f4-8ada-64071b0647ac
- Extracted: 2026-04-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt