How to Cook Beef Rendang (Spicy 'Dry' Curry Beef) | Food Wishes

Learn how to make rich, flavorful Beef Rendang — a dry-style Indonesian curry that's slow-cooked until tender and packed with bold, aromatic spices. This version follows the classic technique with a few clever twists, creating deep flavor without drowning the dish in sauce. It’s savory, spicy, and completely unforgettable. Don’t miss the secret to getting that signature dark caramelized finish!

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How to Cook Beef Rendang (Spicy "Dry" Curry Beef) | Food Wishes

[YudaBustarakitchen]

Im Indonesian and whoever your sources are, this is the closest to Indonesian authentic Rendang recipe! Indonesians spices cant be hard to find outside US but using paprika instead of fire chili or fresh cayenne was a great Idea. Im sure Indonesian or Malaysian living in western countries would love to try this recipe..

[Dita_Utomo]

I'm Indonesian and I'm very happy that Chef John made this rendang video! That rendang looks as good as any rendang you'd find in any Padang food restaurant here! Thank you, Chef John!

[___Laura]

Here's something I learned from my Indonesian flatmate. Store your lemongrass in the freezer/buy it frozen. Take it out to thaw 15 minutes before you need it. When you're ready to use it, just tie it in a knot and toss it in the pan. The freezing and thawing will have broken many cellwalls so the aroma of the lemongrass will be free to infuse into your dish and also it will be floppy enough to tie in a knot, so that when you are done cooking, you can simply fish out the entire thing.
Also, my flatmate's mom makes this in a pressure cooker. It cuts down cooking time in half and preserves more aroma.
Lastly, kudos to Chef John for making something Indonesian after so many people requested it!

[marfdasko]

When I worked in maritime shipping we would always have an indonesian chef on board. Each of them had their own specific way of making rendang. It was marvellous how they managed to transform poor quality beef ("for maritime and prison use only") in a delicious dish. And no matter how different each cook would make his rendang, it would always taste great.

[saguarotreker]

I have made this multiple times now, and absolutely one of my favorite beef recipes. *Note: The House smelled AMAZING while this was cooking! Okay, another note: The house currently smells heavenly!!! Reread my comment and had to make it again.

[romasandmo]

Whenever I show your videos to my grandmother, she always says, "This guy doesn't make nonsense, let's watch". We followed quite a few of your recipes and never failed while we definitely had some problems with some other people's recipe. Your recipes are very easy to follow and we appreciate that a lot!

[arifiskandar]

I'm from the very region that Beef Rendang is from. And what can I say, you really did a thorough research, Chef!

[ricado]

I cooked this tonight. Wow, total winner for all the family.
I always read through the comments to get an idea of what other people thought and their general opinions and some people complain about the lack of sauce, so I added some more coconut milk at the start and then half way through removed the same quantity of liquid, then continued as instructed. Having a little sauce on the rice was great.
The only other thing I changed was I couldn't find galangal so I doubled the ginger and added some Vietnamese coriander which is citrusy. Thanks chef John. Keep um coming.

[mayd]

Thanks for making this recipe, as Indonesian I am happy and proud of my culinary heritage! It tastes even better if you add dried coconut. The dried coconut will absorb the gravy.

[OneSun]

Once upon a time I got this as a request for a party I was catering... So I went the authentic route and called on an Indonesian recipe. It was SOOOO much more complicated than this. It turned out great, but man... I wish I would have had THIS recipe!! Thanks... this looks amazing!

[untung-bk]

Adding more Indonesian spices will make it more fragrant (Daun salam or Indonesian bay leaves, turmeric leaves, candle nut, star anise, cinnamon stick, cumin, corriander seed, cardamom, nutmeg, cloves, and palm sugar), i'm Indonesian, thank you for showing this famous Indonesian recipe, you are the best chef.

[mcraewrx]

made this for a dinner party with family friends this evening. I tried this recipe a few months ago for the family and this time tried it with short ribs. It was amazing and my friends and family said it was one of the most amazing meals they had ever had. I've watched all your videos and made many of your recipes but this is by far the best! I've also used the basics of this technique to make different curries including Tikka Masala and Lamb Vindaloo. The puree of garlic, ginger and chilies, plus the right spices, makes this an easy way to make fantastic delicious meals for large groups. Thanks Chef John!

[AdEg]

Half Malaysian Indian here-
Just gonna chime in with how wonderful this looks. It looks just like my dad's, though he only makes this every once in a blue moon (Deepavali, Merdeka), because he cooks a large pot of it and the cook time is often 6+ hours. Thanks for using galangal & lemongrass-- the dish is not rendang without them!

[ryanarmishaw]

Made it, and it is amazing. My Indonesian wife said it is better that the special Rendang they get in Medan (Indonesia). We used bottom blade roast, cooked it for 4 hours, and it eventually turned out just like the images in the video. Taste is out of this world.

[alfondsotisserand]

My Oma (may her memory be a blessing) was from Bali. She used to simmer this and foods it for hours and hours on a little counter-top kerosene single wick burner. Bless you Chef John for reminding me of my Grandmother who fed me so well. I will make this and think of her.

[dustyroaddesign]

I first made this dish 2 years ago when it was first posted and I had just got my pressure cooker... I have made it countless times and it always turns out perfect. My husband loves it and it makes awesome leftovers. Great for tough cuts of meat too.

I'm returning to watch again to refresh my memory.... Great video, thank you so much!!!

[maximo]

“This is beef rendang, not beef ren-diet” words to live by 🙌

[Iflie]

My mother was indo and she and my cousin had a restaurant here in the Netherlands where they served Rendang too, we always kept it with more sauce to eat with the rice which is delicious too. As long as it's richly flavored. Indo food is extremely popular here but not often done well, you just can't get away with a few teaspoons of dried herbs, you have to really go for it with fresh ginger and garlic as much as you can, I just can't eat very spicy food so I'd add less chilly, but it would still be good.

You have to imagine in a hot country without refrigeration and with less quantity of meat on the menu the idea is always that it gets eaten with a lot of rice, most dishes are really richly flavored so a little goes a long way. It took me quite some time as a kid to start to enjoy certain indo dishes because of it. Babi Ketchap was my favorite early on, sweet savory made from fatty pork, mmm. Also Indo people talk about food while eating food, it's always an enthusiastic conversation. But unlike for example the Italians and the French we don't take recipes that seriously, if you say you really like it a certain way, you might get some joking but no offense taken. It gets cooked with feeling, not counting teaspoons.

[merlecharge]

Love the way you talk through the recipe a calm clear unhurried way
Thank you 🇬🇧

[finelife]

The first time I had this curry, I thought I am in heaven. Absolutely delicious. Don’t be put off by the look. I will make this dish this week thank you Chef John