Rendang is not a saucy curry — you cook it for hours until the coconut milk reduces, breaks, and fries the meat in its own oil until dark and dry. The last hour needs near-constant stirring so the toasted coconut and spice paste coat the beef without burning.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook3 hr
Makes6 servings
CuisineIndonesian
Cost$$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Beef chuck
A tough, collagen-rich cut is the point; it survives three hours and turns tender.
Can you make Beef Rendang in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Beef Rendang? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Beef Rendang ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Beef Rendang gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Beef Rendang vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
Open data. Every maker on this site is published as a free dataset under CC BY 4.0 — use it in anything, commercial or not, as long as you credit 5best2buy. Browse the datasets →