Indonesian Beef Rendang Skillet Braise
A rich and aromatic Indonesian-style beef rendang prepared using a skillet braise method. Tender chunks of beef are slowly cooked in a fragrant coconut milk and spice blend until deeply flavorful, making for a comforting and approachable weeknight skillet supper.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Pat the beef cubes dry with paper towels to remove excess moisture. This helps in browning the meat properly.
- No timer needed
In a large cast iron skillet, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
- No timer needed
In the same skillet, reduce heat to medium and add the chopped shallots, garlic, ginger, lemongrass, and red chilies. Sauté for 3-4 minutes until fragrant and softened.
- No timer needed
Add ground coriander, cumin, turmeric, and cinnamon to the aromatics. Stir continuously for 1-2 minutes to toast the spices lightly without burning.
- No timer needed
Return the browned beef to the skillet, stirring to coat the meat thoroughly with the spice mixture.
- No timer needed
Pour in the coconut milk, then add palm sugar, tamarind paste, and salt. Stir well to combine. Bring the mixture to a gentle simmer.
- No timer needed
Cover the skillet with a lid, reduce heat to low, and let it braise gently for 1 hour 45 minutes to 2 hours. Stir occasionally and check to ensure it’s not sticking or drying out; add a small splash of water if needed.
- No timer needed
Uncover in the last 15 minutes to allow the sauce to thicken. Adjust seasoning with additional salt or sugar if necessary.
- No timer needed
Remove lemongrass pieces, garnish with fresh cilantro leaves if using, and serve hot.
Chef tips
- Use a heavy-bottomed skillet to ensure even heat distribution and prevent burning.
- Trim excess fat from the beef to reduce grease in the sauce but leave some for flavor and tenderness.
- If you prefer a spicier rendang, add extra fresh chilies or a pinch of chili powder.
- Make sure to braise on low heat to allow the beef to become tender without toughening.
- Leftover rendang flavors improve after a day — perfect for meal prepping.
Equipment check
- large cast iron skillet or heavy-bottomed pan with lid
- knife
- cutting board
- measuring spoons
- spoon for stirring
Nutrition per serving
- Calories550
- Protein45 g
- Carbs12 g
- Fat35 g
Tags
Behind the dish.
Overview
This Indonesian Beef Rendang features tender chunks of beef slowly braised in a rich, aromatic blend of coconut milk and traditional Indonesian spices. Using a cast iron skillet for braising intensifies the flavors and delivers a luscious, thick sauce perfect for serving over steamed rice or with crusty bread.
Why you’ll love it
- Deep, complex flavors from authentic Indonesian aromatics and spices.
- Skillet braise method simplifies traditional long cooking while achieving tender, melt-in-your-mouth beef.
- Perfect for a comforting weeknight supper that tastes like a restaurant meal.
- Can be made ahead and tastes even better the next day.
Ingredient notes
- Beef chuck: A well-marbled cut ideal for slow braising to become tender.
- Spices: Traditional spices like coriander, cumin, turmeric, and cinnamon form the backbone of the rendang flavor.
- Fresh aromatics: Shallots, garlic, ginger, and lemongrass contribute essential fragrance.
- Coconut milk: Adds richness and balances the spices with creamy sweetness.
- Chili: Adjust the heat level by varying the amount of fresh or dried chilies.
Serving & storage
Serve the beef rendang hot over steamed jasmine rice or with warm flatbreads to soak up the sauce. Leftovers keep well in an airtight container in the refrigerator for up to 3 days and often develop deeper flavor after resting. To reheat, warm gently over low heat until piping hot, adding a splash of water or coconut milk if the sauce thickens too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating thoroughly.
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