Beef Rendang with Coconut Rice

Take your taste buds on a trip to Indonesia with this rich and fragrant beef rendang with coconut rice. Slow cooked for hours in a blend of aromatic spices, coconut milk, and tender chunks of beef, this dish is a flavorful and hearty classic that will warm you up from the inside out.


  • 1 ½ lb. boneless beef chuck, cut into 1½-inch pieces
  • 2 cans of coconut milk
  • 3 shallots, chopped
  • 4 cloves garlic, minced
  • 2 stalks of lemongrass, bruised
  • 2 kaffir lime leaves
  • 2 tbsp chili paste
  • 2 tbsp tamarind paste
  • 2 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp cardamom powder
  • 1 tsp cinnamon powder
  • 2 tbsp oil
  • 2 cups jasmine rice
  • 3 cups water


  1. In a large non-stick saucepan, heat oil over medium heat. Add shallots, garlic, lemongrass, kaffir lime leaves, and chili paste. Cook until fragrant, about 2 minutes.
  2. Add the beef and cook until browned, about 5 minutes. Stir in the tamarind paste, brown sugar, salt, coriander powder, cumin powder, turmeric powder, cardamom powder, and cinnamon powder. Cook for 2 minutes.
  3. Pour in the coconut milk and bring it to a boil. Turn heat to low and allow to simmer for 1 1/2 hours or until the beef is tender.
  4. While the beef is cooking, rinse the rice in a fine mesh strainer. In a separate saucepan, bring water to a boil. Add the rice, cover, and reduce heat to low. Cook for 18-20 minutes or until all the water has been absorbed.
  5. Serve the beef rendang over a bed of coconut rice. Enjoy!

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