Braised Indonesian Beef Rendang with Coconut and Turmeric Rice
A rich and aromatic braised beef rendang slow-cooked in traditional Indonesian spices, served alongside fragrant turmeric coconut rice and seasonal sautéed greens. This dish highlights the depth of Indonesian cuisine using familiar braising techniques and seasonal produce for a comforting weeknight meal.
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Overview
This Indonesian beef rendang is a rich, slow-braised dish infused with a complex blend of traditional spices and creamy coconut milk. The beef becomes tender and deeply flavorful after hours of slow cooking. It is perfectly paired with turmeric-infused coconut rice, which adds a fragrant and colorful complement. To round out the meal, seasonal sautéed greens bring freshness and a mild bitterness, balancing the richness of the rendang.
Why you’ll love it
- Authentic flavors: Brings traditional Indonesian spices into your kitchen with an approachable technique.
- Comforting and hearty: Slow cooking results in melt-in-your-mouth tender beef full of bold flavors.
- Balanced meal: The turmeric coconut rice and seasonal greens offer fragrant and fresh contrasts.
- Make-ahead friendly: This dish tastes even better the next day, making it ideal for leftovers.
Ingredient notes
- Beef chuck: Choose well-marbled beef chuck for tenderness and flavor over long braising.
- Indonesian spices: Typically include lemongrass, galangal, ginger, turmeric, garlic, and chilies; fresh ingredients deliver the best aroma.
- Coconut milk: Full-fat coconut milk provides richness that balances the spices and beef.
- Turmeric rice: Use jasmine or long-grain rice for fluffy texture and vibrant color from ground turmeric.
- Seasonal greens: Use spinach, kale, or local greens, sautéed simply with garlic and a pinch of salt.
Serving & storage
Serve the beef rendang hot alongside the turmeric coconut rice and sautéed greens. Garnish with fresh cilantro or fried shallots if desired. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until steaming hot; add a splash of water if needed to loosen the sauce. For longer storage, rendang freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
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Chef tips
- For deeper flavor, prepare the spice paste a day ahead and refrigerate to allow flavors to develop.
- Keep an eye on the liquid level while braising; add water sparingly to prevent the sauce from burning while still allowing it to reduce.
- Using fresh lemongrass, galangal, and ginger is key to authentic rendang flavor.
- Make sure to cook the rice with the correct ratio of liquid to get fluffy turmeric rice without being soggy.
- Reheat leftover rendang gently to avoid drying out the beef.
Ingredients
- 1.2 kgbeef chuck, cut into 4 cm cubes
- 400 mlfull-fat coconut milk
- 2lemongrass stalks, bruised
- 5 clovesgarlic, minced
- 2 cmfresh galangal, peeled and sliced
- 3 cmfresh ginger, peeled and grated
- 2 tspground turmeric
- 2fresh red chilies, deseeded and chopped
- 1 largeonion, thinly sliced
- 2 tbspvegetable oil
- 1 tbsppalm sugar or brown sugar
- 2 tbsptamarind paste
- 1 tspground coriander
- 1 tspground cumin
- 300 gjasmine rice
- 400 mlcoconut milk (for rice)
- 1 tspground turmeric (for rice)
- 200 gseasonal greens (spinach, kale or similar)
- 2 clovesgarlic, sliced (for greens)
- Saltto taste
- Wateras needed
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Equipment
- large heavy-bottomed pot or Dutch oven
- medium saucepan with lid
- frying pan or wok
- wooden spoon
- knife
- cutting board
Nutrition per serving
- Calories680
- Protein42 g
- Carbs45 g
- Fat32 g
Step-by-step
Step 1
Prepare the spice paste by blending or finely chopping garlic, galangal, ginger, ground turmeric, red chilies, ground coriander, and ground cumin until it forms a coarse paste.Step 2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and lemongrass stalks and sauté until softened and fragrant, about 5 minutes.Step 3
Add the prepared spice paste to the pot and cook, stirring constantly, for 3-4 minutes until aromatic and the oil begins to separate from the spices.Step 4
Add the beef cubes to the pot and sear on all sides until browned, about 8-10 minutes. Stir regularly to prevent burning.Step 5
Pour in the 400 ml coconut milk, tamarind paste, and palm sugar. Add a pinch of salt and stir to combine well.Step 6
Reduce the heat to low, cover the pot partially with a lid, and let the beef braise gently for 2.5 to 3 hours, stirring occasionally and adding small amounts of water if the sauce gets too thick or starts to stick. The beef should be tender and the sauce reduced to a thick curry consistency.Step 7
While the beef braises, rinse the jasmine rice under cold water until clear. Combine the rice, coconut milk (400 ml), ground turmeric, 1/2 tsp salt, and 200 ml water in a medium saucepan. Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat and let sit, covered, for 10 minutes.Step 8
In a frying pan or wok, heat a drizzle of oil over medium heat. Add sliced garlic and sauté until golden and fragrant, about 1 minute. Add the seasonal greens and a pinch of salt; stir-fry quickly until just wilted, about 3-4 minutes.Step 9
Remove the lemongrass stalks from the rendang. Taste and adjust seasoning as needed. Serve the braised beef hot alongside the turmeric coconut rice and sautéed seasonal greens.
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