Slow-Cooked Beef Rendang with Coconut Cream and Spices

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Tender chunks of beef slowly simmered in rich coconut cream infused with aromatic Indonesian spices for a deeply savory and fragrant dish. This Indonesian-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 2-inch cubes, coconut cream, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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

• 600 grams beef chuck, cut into 2-inch cubes
• 400 ml coconut cream
• 5 garlic cloves, minced
• 5 pieces shallots, chopped
• 1 tbsp ginger, grated
• 1 tbsp galangal, grated
• 1 lemongrass stalk, bruised
• 2 pieces red chili peppers, chopped
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 piece cinnamon stick
• 3 pieces cloves
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 1 tbsp palm sugar
• 200 ml water

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Instructions

1. Step 1: In a blender, combine 5 minced garlic cloves, 5 chopped shallots, 1 tbsp grated ginger, 1 tbsp grated galangal, 2 chopped red chili peppers, 1 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp cumin powder. Blend into a smooth spice paste.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium heat. Add the spice paste and sauté for 5-6 minutes until fragrant and oil separates from the paste.
3. Step 3: Add 600 grams beef chuck cubes and stir to coat with the spice paste. Sear the beef for 5 minutes until browned on all sides.
4. Step 4: Pour in 400 ml coconut cream and 200 ml water. Add 1 bruised lemongrass stalk, 1 cinnamon stick, 3 cloves, 1 1/2 tsp salt, and 1 tbsp palm sugar. Stir to combine.
5. Step 5: Reduce heat to low, cover partially, and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the beef is tender and the sauce thickens into a rich, dark gravy. Remove the lemongrass, cinnamon, and cloves before serving.