Slow-Cooked Beef Rendang with Coconut Cream and Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 170 minutes pairs grams 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.

Prep: 20 min Cook: 150 min Serves 4 Indonesian cuisine 550 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Beef Rendang with Coconut Cream and Spices 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 Slow-Cooked Beef Rendang with Coconut Cream and Spices?

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 cream from drying out.

Can I substitute ingredients in Slow-Cooked Beef Rendang with Coconut Cream and Spices?

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 Slow-Cooked Beef Rendang with Coconut Cream and Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Cooked Beef Rendang with Coconut Cream and Spices?

Indonesian 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.

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