Recipes
Indonesian Beef Rendang
Serves 6
| Prep Time: 15 mins
| Cook Time: 2 hours
| Total Time: 2 hours 15 min
You may need: Bumbu Bali
Discover The Recipe
Aromatic, creamy, and pleasantly spiced, this Indonesian coconut beef stew recipe called Beef Rendang will knock your socks off! The beef is browned then gently braised in coconut milk to produce tender, delicious bites packed with exotic flavor. Braising the meat in the creamy coconut milk produces a French-like confit dish, where the meat is cooked in the fat of the coconut milk. The key to this dish is making the magical flavor-bomb spice paste called Bumbu Bali. Traditionally made by hand-grinding whole dried spices with aromatics such as lemongrass, shallots, garlic, ginger with other exotic ingredients, Bumbu Bali is stacked with flavors to excite each of the tastes in your palate.
Using our authentic Bumbu Bali blend and a food processor, you can make this paste in seconds! See our website for substitutions and recipe alternatives, including a quick noodle dish you can make with the Bumbu Bali paste if you're short on time.
Ingredients
3 lbs beef chuck (pot roast) or shoulder, cut into ~1.5 inch cubes
1 Tbsp kosher salt (optional)
1/2 medium white onion, diced
2 cloves garlic, minced
1 large shallot, diced
1 Tbsp fresh ginger, minced
2 Tbsp fresh lemongrass (white end), minced
1.5 Tbsp Piquant Post Bumbu Bali spice blend
1 Tbsp water
2 Tbsp oil (coconut, olive, vegetable)
2 (14 oz) cans coconut milk (full fat preferred)
lime wedges and cilantro for garnish
Notes
Optional ingredients add a little character and flavor, but don’t sweat it if you don’t have them.
Instructions
Cube the beef, trimming excess fat then sprinkle with salt. In a food processor, or using a mortar and pestle, pureé onion, garlic, shallot, ginger, lemongrass, Bumbu Bali spice, and water into a paste. Use a spatula to scrape sides between pulses. In a mixing bowl, rub the spice paste onto the beef. (optional: marinate the beef up to overnight).
Heat a heavy bottomed pot, large skillet, or dutch oven on Med-High heat. Add oil, then brown beef on all sides, about 7-10 mins (working in batches if pan is too small for a single layer, reserving browned beef and juices).
When beef is browned, add beef / juices back to pot, then add coconut milk, stirring to thoroughly mix. Turn heat down to Low (or Med-Low depending on the pot & stove). Gently simmer for 2 hours, stirring occasionally (about every 30 mins) to prevent the bottom from burning.
During the last half hour as the coconut milk evaporates, stir more frequently. The beef is done when much of the coconut milk has evaporated and you can easily pull apart beef with a fork. Serve with steamed white rice and garnish with lime wedges and cilantro.
Alternatives & Substitutions
Bumbu Spice paste can be used anywhere you want layers of deep flavor, from tapenade to curries or fried rice.
If you are a seafood lover, try our Noodle Stir Fry (Mie Goreng)
Try our Balinese Pumpkin Curry for a hearty vegan dish. Our Vegan Mie Aceh is also fantastic. If you do eat meat, our Indonesian Fried Chicken (Ayam Goreng) with Sambal Matah makes a wonderful family dish!
We love a well made stir fry and our Chicken Nasi Goreng, the Indonesian version of fried rice. Do try our Indonesian Beef Rendang featuring this tasty spice.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Indonesian Beef Rendang
Serves
6
Prep Time
15 mins
Cook Time
2 hours
Total Time
2 hours 15 min
Piquant Post spice you'll need: Bumbu Bali
Ingredients
3 lbs beef chuck (pot roast) or shoulder, cut into ~1.5 inch cubes
1 Tbsp kosher salt (optional)
1/2 medium white onion, diced
2 cloves garlic, minced
1 large shallot, diced
1 Tbsp fresh ginger, minced
2 Tbsp fresh lemongrass (white end), minced
1.5 Tbsp Piquant Post Bumbu Bali spice blend
1 Tbsp water
2 Tbsp oil (coconut, olive, vegetable)
2 (14 oz) cans coconut milk (full fat preferred)
lime wedges and cilantro for garnish
Instructions
Cube the beef, trimming excess fat then sprinkle with salt. In a food processor, or using a mortar and pestle, pureé onion, garlic, shallot, ginger, lemongrass, Bumbu Bali spice, and water into a paste. Use a spatula to scrape sides between pulses. In a mixing bowl, rub the spice paste onto the beef. (optional: marinate the beef up to overnight).
Heat a heavy bottomed pot, large skillet, or dutch oven on Med-High heat. Add oil, then brown beef on all sides, about 7-10 mins (working in batches if pan is too small for a single layer, reserving browned beef and juices).
When beef is browned, add beef / juices back to pot, then add coconut milk, stirring to thoroughly mix. Turn heat down to Low (or Med-Low depending on the pot & stove). Gently simmer for 2 hours, stirring occasionally (about every 30 mins) to prevent the bottom from burning.
During the last half hour as the coconut milk evaporates, stir more frequently. The beef is done when much of the coconut milk has evaporated and you can easily pull apart beef with a fork. Serve with steamed white rice and garnish with lime wedges and cilantro.
Notes
Optional ingredients add a little character and flavor, but don’t sweat it if you don’t have them.
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