Rendang is a deeply spiced, coconut-based beef stew from Indonesia, Malaysia, and Singapore. It’s sweet, spicy, and intensely aromatic, thanks to layers of lemongrass, tamarind, cinnamon, and star anise.
But like most complex dishes, rendang requires commitment. The beef takes hours to soften, and as the sauce reduces, it demands more attention, more stirring, and more patience. The reward is one of the most flavorful things you’ll eat. So flavorful that it makes sense to be served with rice.
This also makes rendang a perfect candidate for a silog transformation. Two Southeast Asian icons meet in one plate.
To make it more accessible, this beef rendang is adapted for a Filipino pantry—we simplified the spices required while keeping its signature depth intact. And like many stews, it only gets better the next day, so go ahead and make a big batch.
Ingredients
Spice Paste
- ½ cup chopped onions
- ¼ cup chopped lemongrass
- 3 tbsp minced garlic
- 2 tbsp grated ginger
- 2 tbsp tamarind paste
- 2 tbsp lime juice
- 2 tbsp neutral oil
- ½ tbsp chopped sili (red chili)
Beef Rendang
- 500g beef chuck, cut into chunks
- 3 pcs star anise
- 1 tsp cinnamon powder
- 1 tsp clove powder
- 3 tbsp palm or brown sugar
- salt and pepper, to taste
- ½ cup desiccated coconut
- 1 cup coconut milk
- 1 cup water
For Serving
- garlic fried rice (sinangag)
- fried eggs
Prepare spice base: Combine all spice base ingredients in a medium bowl. Mix well. You can also do this step in a food processor.
Heat a large braising pan or heavy-bottomed pot over medium heat. Add the spice paste and sauté until fragrant and lightly browned, about 5 minutes.
Sear beef: Add the beef chunks to the pan, spreading them out in a single layer. Let them brown on one side before stirring. Continue cooking until all sides are nicely seared.
Stir in the star anise, cinnamon, clove powder, palm sugar, salt, and pepper. Let the spices bloom in the heat for a minute before mixing in the desiccated coconut.
Slow simmer: Pour in the coconut milk and water. Stir well, scraping up any browned bits from the bottom of the pan. Once liquid starts boiling, lower the heat to a gentle simmer, cover, and cook until the beef is fork-tender, about 1½ to 2 hours.
If there’s still a lot of liquid remaining at the end, remove the lid and continue cooking, stirring occasionally, until the sauce thickens and clings to the beef.
Serve: Plate a generous portion of the beef rendang with garlic rice and fried egg on top. Enjoy while warm.
