Easy Indonesian Rendang
Indonesia's slow-cooked coconut beef curry — the sauce needs 2 to 3 hours uncovered on low heat to reduce down until dark and clinging to the meat rather than pooling around it. Worth the patience.
Ingredients
Instructions
Fry the rendang spice paste in oil over medium heat, stirring often, until it darkens and turns properly fragrant, this builds the entire flavour base of the dish.
Add the beef and coconut milk, then bring to a simmer.
Cook uncovered on low heat so the sauce can slowly reduce rather than staying thin and separated.
Continue cooking for 2-3 hours, stirring occasionally, until the sauce turns dark and clings thickly to the meat rather than pooling around it, this patience is what makes rendang rendang.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.