Indonesian Beef Rendang with Coconut Rice

Beef rendang with coconut rice is a slow-simmered Indonesian-style dinner built around tender beef, coconut milk, lemongrass, ginger, garlic, chilies, warm spices, and fluffy coconut rice.

This version keeps the method realistic for a home kitchen: brown the beef, build a fragrant spice base, simmer until tender, then reduce the sauce until it turns dark, glossy, and rich.

Why this beef rendang works

Rendang gets its depth from patience. The coconut milk does not just make the sauce creamy; as it reduces, it concentrates around the beef with spices, aromatics, and tamarind until every piece is coated.

Ingredients

• 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons neutral oil
• 1 medium yellow onion, chopped
• 5 garlic cloves, chopped
• 1 1/2 tablespoons fresh ginger, chopped
• 2 stalks lemongrass, tender centers minced
• 2 Fresno or red chilies, chopped
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1 can full-fat coconut milk, 13.5 ounces
• 1 cup beef stock or water
• 2 tablespoons brown sugar
• 2 tablespoons tamarind paste or 1 tablespoon lime juice
• 4 kaffir lime leaves or 2 strips lime zest
• 2 cups jasmine rice, rinsed
• 1 cup coconut milk for the rice
• 1 1/2 cups water
• 1/2 teaspoon salt for the rice
• Toasted coconut, sliced cucumber, cilantro, and lime wedges for serving

Instructions

1. Season the beef with kosher salt. Heat oil in a heavy Dutch oven over medium-high heat and brown the beef in batches, 3 to 4 minutes per side. Transfer to a plate.
2. Lower the heat to medium. Add onion, garlic, ginger, lemongrass, and chilies. Cook for 5 minutes, scraping up browned bits.
3. Stir in coriander, cumin, turmeric, and cinnamon. Cook for 30 seconds until fragrant.
4. Return the beef to the pot. Add coconut milk, stock, brown sugar, tamarind, and lime leaves. Stir well and bring to a simmer.
5. Reduce heat to low, partially cover, and simmer for about 2 hours, stirring occasionally, until the beef is tender.
6. Uncover and cook 20 to 30 minutes more, stirring often, until the sauce is thick, glossy, and clinging to the beef. Remove lime leaves or zest.
7. For the rice, combine rinsed jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a simmer, cover, reduce heat to low, and cook 15 minutes. Rest covered 10 minutes, then fluff.
8. Serve the rendang over coconut rice with toasted coconut, cucumber, cilantro, and lime wedges.

Recipe tips

Do not rush the final reduction. The last 20 minutes are where the sauce transforms from coconut stew into glossy rendang. Stir more often at the end so the coconut milk does not scorch.

For another bold rice-bowl dinner, try our Filipino chicken adobo rice bowl. If you want noodles instead, the coconut curry laksa noodle soup hits the same spicy-comfort lane.