Braised Beef Rendang with Toasted Coconut
Slow-braised beef simmered in a rich spiced coconut sauce, finished with toasted coconut for a deep, nutty flavor. This asian-inspired beef 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.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 cups coconut milk
- 1/2 cup toasted desiccated coconut
- 2 stalks lemongrass stalks, bruised
- 1 inch galangal, sliced
- 4 cloves garlic cloves, minced
- 3 shallots shallots, minced
- 2 peppers 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Beef Rendang with Toasted Coconut take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Beef Rendang with Toasted Coconut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Braised Beef Rendang with Toasted Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Beef Rendang with Toasted Coconut for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Beef Rendang with Toasted Coconut?
Asian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
