Braised Beef Rendang with Toasted Coconut

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-braised beef simmered in a rich spiced coconut sauce, finished with toasted coconut for a deep, nutty flavor. This Indonesian-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1.5-inch cubes, coconut milk, toasted desiccated coconut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 Indonesian cuisine 450 cal/serving

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Ingredients

2 lbs beef chuck, cut into 1.5-inch cubes
2 cups coconut milk
1/2 cup toasted desiccated coconut
2 lemongrass stalks, bruised
1 inch galangal, sliced
4 garlic cloves, minced
3 shallots, minced
2 red chili peppers, chopped
1 tsp turmeric powder
2 tsp coriander powder
1 1/2 tsp salt
1 tbsp palm sugar
3 tbsp vegetable oil

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Instructions

Step 1: In a food processor, blend 4 minced garlic cloves, 3 minced shallots, 2 chopped red chili peppers, 1 tsp turmeric powder, and 2 tsp coriander powder into a coarse paste.
Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add the spice paste and sauté for 5 minutes until fragrant and the oil separates.
Step 3: Add 2 lbs beef chuck cubes and sear on all sides for 5-7 minutes until browned.
Step 4: Pour in 2 cups coconut milk, add 2 bruised lemongrass stalks, 1 inch sliced galangal, 1 1/2 tsp salt, and 1 tbsp palm sugar. Stir and bring to a gentle simmer.
Step 5: Reduce heat to low, cover partially, and braise for 2 to 2.5 hours, stirring occasionally, until beef is tender and sauce thickens.
Step 6: Stir in 1/2 cup toasted desiccated coconut during the last 10 minutes of cooking to deepen flavor and texture.
Step 7: Remove lemongrass and galangal before serving. Serve hot with steamed rice.