Long hours to cook, but believe me, it is worth the efforts! From northern part of Indonesia, most Western people love this dish very much. They try so badly to find the exotic spices in their home country! Serve with rice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.

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  • Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.

  • Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

Nutrition Facts

671.6 calories; 24.7 g protein; 12.9 g carbohydrates; 80.5 mg cholesterol; 1826.3 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2010
Amazing dish! I had a similar recipe and I combined two recipes to make this. I didn t find banana peppers so I used 3 red pepper and I used only 2 1/2 cans coconut milk I think it was enough because the sauce wasn t very thick. I put the half of the paste into a pan and added the coconut milk lemon grass and lime leaves boiled for about 20 min. then added the meat mixture with the other half of the paste. Overall this is a great dish my family was impressed thanks. Read More
(11)

Most helpful critical review

Rating: 3 stars
02/03/2012
I am from northern sumatra indonesia which is where this recipe comes from. I have done this recipe several times in the past using indonesian recipe book. I think what is missing here are some ingredients: 1. coriander powder 2. turmeric leaves (hard to get outside indonesia) 3. black peppercorn Also the authentic preparation is much longer. More like 6-8 hours. The minangkabau rendang (minangkabau is the region in sumatra where this dish come from) tends to be dry with all the liquid evaporated in the slow cooking. The meat is very dark almost black. To achieve this dark color put the rendang in oven at 220F for 1/2hour. Read More
(51)
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/20/2010
Amazing dish! I had a similar recipe and I combined two recipes to make this. I didn t find banana peppers so I used 3 red pepper and I used only 2 1/2 cans coconut milk I think it was enough because the sauce wasn t very thick. I put the half of the paste into a pan and added the coconut milk lemon grass and lime leaves boiled for about 20 min. then added the meat mixture with the other half of the paste. Overall this is a great dish my family was impressed thanks. Read More
(11)
Rating: 3 stars
02/03/2012
I am from northern sumatra indonesia which is where this recipe comes from. I have done this recipe several times in the past using indonesian recipe book. I think what is missing here are some ingredients: 1. coriander powder 2. turmeric leaves (hard to get outside indonesia) 3. black peppercorn Also the authentic preparation is much longer. More like 6-8 hours. The minangkabau rendang (minangkabau is the region in sumatra where this dish come from) tends to be dry with all the liquid evaporated in the slow cooking. The meat is very dark almost black. To achieve this dark color put the rendang in oven at 220F for 1/2hour. Read More
(51)
Rating: 5 stars
01/20/2010
Amazing dish! I had a similar recipe and I combined two recipes to make this. I didn t find banana peppers so I used 3 red pepper and I used only 2 1/2 cans coconut milk I think it was enough because the sauce wasn t very thick. I put the half of the paste into a pan and added the coconut milk lemon grass and lime leaves boiled for about 20 min. then added the meat mixture with the other half of the paste. Overall this is a great dish my family was impressed thanks. Read More
(11)
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Rating: 2 stars
12/28/2010
This recipe was far too salty - it was over powering. I have to imagine that it is intended to be 2 teaspoons of salt not 2 tablespoons. I've had Beef Rendang at several Indonesian restaurants and it's never tasted like this. Read More
(10)
Rating: 5 stars
02/03/2013
My dinner guests thought the meal was amazing, the beef cut with a fork and the flavor was wonderful. Had to print out the recipe for them all. I used the lemongrass in the tube and pieces of lime peel instead of limes leaves. Also I used ginger root instead of galangal. Read More
(6)
Rating: 4 stars
01/19/2012
Awesome!....good stuff! Yes when I saw the 2 tblspns. I knew that was a misprint....I salt way less anyway and taste as we go... mine came out delicious!.... Selamat Makan!.... Eet Smakelijk! Read More
(6)
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Rating: 4 stars
09/20/2010
I use red bell peppers instead of banana pepper and it still came out pretty good. It's nothing close to real rendang but is not bad either. Read More
(4)
Rating: 5 stars
09/15/2011
very good taste.. Read More
(3)
Rating: 5 stars
05/20/2012
This was a success with our small dinner party. Thank You for sharing! Read More
(2)
Rating: 1 stars
06/11/2015
I love a good beef rendang but unfortunately this dish was way too salty for me. I also found it too heavy on the lemongrass and lime leaves--and not spicy-hot enough. Sorry for leaving a bad review but I just thought you should know.... Read More