Chef John’s Beef Rendang
By Nadia Kovalenko
Posted October 2, 2026Share
Time
Calories
Servings
Difficulty
Description
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
17
2.5 pounds beef chuck
4 shallots, sliced
6 cloves garlic
1 (1 1/2 inch) piece ginger, peeled and sliced
1.5 inch piece galangal, peeled and sliced
2 serrano chile peppers - stemmed, seeded, and sliced
1 Fresno chile pepper - stemmed, seeded, and sliced
1 tablespoon Korean red pepper flakes
1 teaspoon ground coriander
0.5 teaspoon ground turmeric
0.125 teaspoon ground cardamom
0.125 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
1 (14 ounce) can full-fat coconut milk
2 teaspoons tamarind paste
1 tablespoon brown sugar
0.5 stalk lemongrass, light part
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1
Step 1 (Cut 2.5 pounds beef chuck into 2-inch pieces.)
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2
Step 2 (Combine 4 sliced shallots, 6 cloves garlic, 1.5 inch piece sliced ginger, 1.5 inch piece sliced galangal, 2 sliced serrano chile peppers, 1 sliced Fresno chile pepper, 1 teaspoon salt, 1 tablespoon Korean red pepper flakes, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, 0.125 teaspoon ground cardamom, and 0.125 teaspoon grated nutmeg in a food processor. Process until the mixture is finely ground.)
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3
Step 3 (Heat 2 tablespoons vegetable oil in a pan over medium heat. Add the curry paste and cook until it starts to dry out. Then add the beef, 1 (14 ounce) can full-fat coconut milk, 2 teaspoons tamarind paste, and 1 tablespoon brown sugar. Stir to combine. Add water from the empty coconut milk can. Bring to a simmer over medium-high heat.)
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4
Step 4 (Bruise 0.5 stalk lemongrass with the back of a knife. Cut it into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until the beef is fork-tender and the sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.)
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5
Step 5 (Remove lemongrass before serving. For best results, let the curry cool and serve the next day.)
Nutrition Facts
Servings 8
Amount Per Serving
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Calories 380 kcal
% Daily Value *
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Total Fat 30g
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Saturated Fat 16g
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Cholesterol 65mg
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Sodium 61mg
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Total Carbohydrate 10g
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Dietary Fiber 1g
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Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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