Easy Beef Rendang | My Curated Tastes
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Beef rendang is a traditional Indonesian dish that originated in the Minangkabau region of Sumatra. It consists of tender chunks of beef slowly cooked in a coconut milk and spice mixture until the sauce is reduced and the meat becomes tender and infused with rich flavors.
The main ingredients in beef rendang include beef (usually cut into cubes), coconut milk, various aromatic spices like lemongrass, galangal, garlic, shallots, and a blend of ground spices that may include turmeric, coriander, cumin, and chili. Some versions of rendang may also include kaffir lime leaves and tamarind paste. All of which you will find in the Shawhan Farms Rendang Curry Dry Mix.

Yes, beef rendang is typically a spicy dish. The level of spiciness can vary depending on the amount and type of chili used in the recipe. The spiciness contributes to the complexity of flavors in the dish. As noted earlier, I found the spices to be moderately spicy. You could control this by using more or less of the spice mixture.

Beef rendang is often served as a main course, accompanied by steamed rice. It is also commonly served during special occasions, celebrations, and festive events in Indonesia.
Yes, beef rendang can be frozen and reheated. In fact, I think that rendang tastes even better after the flavors have had time to meld together. Like all stews, this just gets better when it sits a couple of days in the fridge. Allow the dish to cool completely before storing it in an airtight container in the freezer. When reheating, gently warm it on the stovetop, adding a little water or coconut milk if needed to prevent it from drying out completely.
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes

Desiccated coconut is a dried, grated, and unsweetened form of coconut meat. It is made by removing the moisture from fresh coconut meat and then grating or shredding it into small, fine pieces. The easiest way to make your own is to start with unsweetened coconut from the store. By adding the coconut milk in this recipe and toasting it on the stove, you are adding the moisture of fresh coconut and then drying it out and toasting it on the stove. Next, you pulvarize it in the blender to get that very fine texture.

Alternatively you can buy fresh grated coconut or frozen from South Asian stores and then toast it. I do not have easy access to fresh grated coconut. Since I wanted this recipe to be as easy as possible, using the store bought unsweetened coconut is the way to go.

You’ll usually find sweetened coconut in the grocery store in the baking isle. That is NOT what you want. You can buy unsweetened coconut at Sprouts and Whole Foods, and of course, online.

While the terms “desiccated coconut” and “shredded coconut” are sometimes used interchangeably, there can be a slight difference. Desiccated coconut is typically finer and drier than shredded coconut, which may have larger pieces and some residual moisture. Follow my instructions and your desiccated coconut will be just fine.

“Kerisik” is a traditional ingredient used in Malaysian and Indonesian cuisines. It is also known as “toasted coconut paste”.

Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes

Easy Beef Rendang

This easy beef rendang stew gets help with the use of a rendang curry spice making is easy to prepare.
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine Indonesian, Malaysian
Servings 4 Served
Calories 128 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 1/2 Lbs. Boneless beef short ribs, cut into cubes
  • 4 Tbsp. Shawhan Farms Rendang Curry Gourmet Dry Mix
  • 2 Tbsp. Canola oil
  • 1/2 Cup Coconut milk
  • 1 1/4 Cups Water
  • 8 Tbsp. Kerisik *see below
  • 1 Tbsp. Sugar or to taste
  • Kosher salt to taste


  • 8 Tbsp. Desicated coconut (toasted unsweetened dried coconut)
  • 1 Tbsp. Coconut milk


  • Make the Kerisik.  Add 8 tablespoons of unsweetened coconut to a small, non-stick skillet.  Add one tablespoon of coconut milk.  Heat over medium-low heat until the liquid is absorbed and the coconut is toasted and golden brown.  Stir frequently for about 3-4 minutes so it doesn’t burn.  Let it cool.
  • Add the toasted coconut to a small food processorspice mill or chopper and blend until it is the texture of brown sugar or sand. Alternatively, use a pestle and mortar and grind it.  This is what makes desicated coconut…the fine chop.
  • Cut your beef into small cubes.  Heat the oil in a large dutch pot over medium-high heat.  Sprinkle the meat with salt and in batches, brown the meat in the oil.  Once brown, remove to a bowl.  Continue browning the meat and adding to the bowl.  Be sure you aren’t crowding the pot or the meat will steam and get rubbery.
  • Drain off all but a tablespoon of the fat in the pan.  Add the Shawhan Farms Rendang Curry Gourmet Dry Mix and stir into the oil.  Stir until fully incorported.  Add back all the beef and juices that accumulated in the bowl.  Stir to combine. Add the coconut milk, and water, and simmer on medium heat, stirring frequently until the meat is almost cooked. About 10 minutes.
  • Add the toasted coconut and sugar, stirring to blend well with the meat.
  • Bring the liquid to a boil then lower the heat to low and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. The meat should be coated in a thick layer of sauce and coconut.  There should NOT be any liquid or sauce.  This is a dry curry. Add more salt and sugar to taste. Serve with steamed rice.


Calories: 128kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 8mgPotassium: 70mgVitamin C: 0.3mgCalcium: 8mgIron: 1mg
Keyword beef stew, dinner
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