Rendang
A simplified weeknight rendang with tender beef simmered in a rich, spicy coconut sauce. This version uses a store-bought spice paste to keep it quick and easy, while still delivering deep, complex flavor.
- Total time
- 50 min
- Servings
- 4
- Calories
- 620
- Protein
- 35g
Ingredients
- 1.5 lb beef chuck
- 4 tbsp rendang spice paste
- 13.5 fl oz coconut milk
- 1 medium onion
- 2 tbsp vegetable oil
- ½ tsp salt
Instructions
- 1
Cut the 1.5 lb beef chuck into 1-inch cubes and pat dry with paper towels. Season with 0.5 tsp salt.
- 2
Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown on all sides, about 5-7 minutes total. Transfer beef to a plate.
- 3
Reduce heat to medium. Add 1 sliced onion and cook until soft and translucent, about 4 minutes. Stir in 4 tbsp rendang spice paste and cook until fragrant, about 1 minute.
- 4
Return the beef to the pot. Pour in 13.5 fl oz coconut milk and scrape up any browned bits from the bottom. Bring to a simmer.
- 5
Reduce heat to low, cover, and simmer gently until the beef is tender and the sauce has thickened, about 30-40 minutes. Stir occasionally to prevent sticking.
- 6
Uncover and increase heat to medium-high. Cook, stirring frequently, until the sauce is dark, thick, and coats the beef, about 5-8 minutes. The rendang should look glossy and almost dry.
- 7
Taste and adjust salt if needed. Serve hot with rice.
Tools you’ll need
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
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