Easy Beef Rendang

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Oh, are you in for a treat! This is an easy beef rending recipe that takes advantage of a great seasoning starter that saves time in the kitchen and keeps you from needing a shopping list of ingredients usually used in this recipe. I don’t make a lot of Indonesian recipes, so I don’t always have many of the spices and fresh ingredients called for in a rending recipe. The Shawhan Farms Rendang Curry Gourmet Dry Mix made creating this dish a breeze. I added some authentic touches along the way like toasted coconut and some coconut milk, but you could leave those out. I added the coconut milk for the creaminess and added the coconut for texture…a good rending needs it in my opinion.

What is beef rendang

Let’s get started by talking about Rendang. This is probably the most made beef dish in Indonesia, Singapore and and Malaysia. It is a rich beef stew that is packed with flavor. It is a curry and typically served with rice. It is sweet and spicy, and traditionally made rich with the use of coconut milk.

I first had this dish in NYC years ago and the version I had was so spicy I could barely eat it. This version is much tamer than I remember. It is very light on the heat. That makes this a winner for me. Plenty of flavor and just enough heat so that I could enjoy the dish. If you like a spicer version, I would add in some fresh chilis.

Ingredients in beef Rendang

Main Dish

Boneless beef short ribs – The star of the show, short ribs provide rich marbling and connective tissue that breaks down during the long cooking process, creating incredibly tender, fall-apart meat with deep beefy flavor
Shawhan Farms Rendang Curry Gourmet Dry Mix – This convenient spice blend eliminates the need to toast and grind individual spices like galangal, lemongrass, and chilies, delivering authentic rendang flavor in a fraction of the time
Canola oil – A neutral-flavored oil with a high smoke point, perfect for browning the beef and blooming the spice paste without competing with the complex curry flavors
Coconut milk – The creamy foundation that slowly reduces and concentrates as it cooks, creating the characteristic rich, dark sauce while tenderizing the meat
Water – Helps thin the coconut milk initially and creates steam for gentle braising, ensuring the beef cooks evenly throughout
Kerisik (recipe follows) – This traditional toasted coconut paste adds nutty depth, helps thicken the sauce, and provides the authentic flavor that distinguishes rendang from other curry dishes
Sugar – Balances the heat from the spices and helps develop the deep caramelization that gives rendang its signature dark color
Kosher salt – Enhances all the flavors and helps draw moisture from the beef, concentrating the taste as the dish reduces

Kerisik (Toasted Coconut Paste)

Desiccated coconut (toasted unsweetened dried coconut) – When toasted until golden, this develops a rich, nutty flavor that’s essential to authentic rendang
Coconut milk – Binds the toasted coconut into a smooth paste that can be easily incorporated into the curry, distributing the nutty flavor throughout.

Possible ingredient substitutions

Meat Options

Chuck roast – Cut into 2-inch cubes, this well-marbled cut works beautifully and is often more budget-friendly than short ribs
Beef brisket – Another collagen-rich cut that becomes incredibly tender when slow-cooked
Oxtail – Traditional choice that adds incredible richness, though cooking time may be longer
Lamb shoulder – For a different flavor profile, lamb creates an equally delicious rendang

Spice Mix Alternatives

Homemade rendang paste – Blend together dried chilies, galangal, lemongrass, shallots, garlic, and ginger for a more authentic approach
Thai red curry paste + additional spices – Mix with ground coriander, cumin, and turmeric as a base, though flavor will be different
Malaysian curry powder – Not traditional but can work in a pinch when combined with fresh aromatics

Oil Substitutions

Vegetable oil – Any neutral oil with high smoke point works well
Coconut oil – Adds extra coconut flavor, though it may solidify when cooled
Peanut oil – Another high-heat option that won’t interfere with flavors

Coconut Milk Options

Canned full-fat coconut milk – Standard choice, avoid light versions
Coconut cream – Creates an even richer dish, may need thinning with water
Fresh coconut milk – Most authentic if you can source fresh coconuts

Kerisik Alternatives

Store-bought kerisik – Available at Asian markets, saves time
Toasted coconut flakes – Pulse in food processor with a bit of coconut oil
Almond meal + coconut oil – Not traditional but adds similar nutty richness
Skip entirely – Dish will lack depth but still be delicious

Sweetener Options

Palm sugar – Traditional choice that adds caramel notes
Brown sugar – Closer to palm sugar than white sugar
Coconut sugar – Subtle coconut flavor that complements the dish
Honey – Use less as it’s sweeter than granulated sugar

In my opinion, the must have ingredient in this dish is toasted coconut (known as kerisik). It makes the dish. And the use of the already made Rendang curry mix turns this into an easy to make meal and one that doesn’t require me purchasing a ton of spices I rarely use. When I want to travel the world through food, which is often, this spice mix makes it happen. But first, let me answer the most frequently asked questions about Rendang.

1. What is beef rendang?

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.

2. What are the key ingredients in beef rendang?

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.

3. Is beef rendang spicy?

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.

4. How is beef rendang traditionally served?

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.

5. Can beef rendang be frozen and reheated?

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.

How to make Beef Rendang

Let’s get started with gathering the ingredients for this dish. (This is my favorite part of making this.) Beef Rendang has a shopping list of ingredients that I don’t usually have in my kitchen or use in my everyday cooking. For that reason, I’ve only made this dish once before and I was left with a bunch of ingredients I wound up throwing out. Not my favorite thing. So make sure you have the Shawhan Farms Rendeng Curry Mix and this issue is solved.

NOTES ABOUT THIS SPICE MIX:

This one rendang curry spice has everything you’d usually have to buy to make the rendang paste and curry in this dish. Those spices and flavors include:.

. coconut milk powder
. ginger
. galangal
. star anise
. tumeric
. lemongrass
. lime leaves
. tamarind

Next, you are just going to cut your meat into small cubes/chunks. I used boneless short ribs.

Sprinkle them with salt and brown them up in canola oil in a large dutch oven. It is important to do this in batches so you brown the meat and not steam it. Put the browned meat into a bowl.

Once all the meat is browned, drain all but a tablespoon of the oil/fat from the pan. Add the curry spice mixture, and stir into the oil creating that famous rendang paste. Stir for about 30 seconds to combine.

Add back the beef and any juices that have accumulated in the bowl. Add the water and coconut milk. NOTE: You can use all water to make this dish. I had coconut milk and decided to add it to add additional flavor and creaminess to the dish. It worked out great.

Stir everything and bring the stew to a boil. Reduce heat to low and cook for about 10 minutes until the meat is almost cooked through.

While that is cooking, you’ll make the Kerisik. Before we make the coconut component of this dish, let me answer some frequently asked questions about Kerisik and desiccated coconut.

What is desiccated coconut?

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.

Where can you buy unsweetened coconut?

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.

Is desiccated coconut the same as shredded coconut?

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.

So, what is Kerisik?

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

Kerisik is made by toasting grated or shredded coconut until it turns golden brown and becomes dry and crispy. The toasted coconut is then ground or pounded into a paste or fine flakes, depending on the desired texture. Kerisik is commonly used as a flavor enhancer and thickener in various Malaysian and Indonesian curries and rendang. It adds a rich coconut flavor and a creamy texture to the dishes, making them more delicious and aromatic.

Let’s make the Kerisik. In this dish, we are taking desiccated coconut and toasting it and reducing it to a fine, sand like coconut paste known as Kerisik.

So, take 8 tablespoons of unsweetened coconut and one tablespoon of coconut milk and put it in a dry non-stick skillet and stir until the liquid is absorbed and the coconut is toasted. This will take 3-4 minutes. Stir often because the coconut can burn quickly if not attended.

Remove the skillet from the stove and let it cool. Next, add it to a small food processor or spice mill and grind it until it has the texture of sand. If you don’t have a food processor or spice mill, use a mortar and pestal to grind the toasted coconut into a coconut paste.

Add the coconut and one tablespoon of sugar to the stew. Note that once again, this is optional. All the flavors and spice you need are in the curry seasoning but I like the texture that the Kerisik adds to this dish so I added it. PLUS, it is so simple to make, why wouldn’t you add it?

Reduce the heat to low and let the rendang curry cook for about 1 1/2 hours until the meat is fall apart tender. Taste and adjust seasoning. Add more sugar and/or salt if needed.

Serve the curry with steamed rice. Let me know what you think. It is rare that you can use a single spice blend to get this much flavor. It is so good.