
Indonesian rendang made with beef chuck in a homemade boemboe with coconut milk, lemongrass, and kaffir lime leaves, slow-cooked until the meat is completely tender.
Pantry and serve-with items stay off the list until you select them.
For the boemboe
1 tbspSambal oelek
2 tspGround coriander
4 piecesShallots
quartered
6 clovesGarlic
crushed and peeled
1 tspGround cumin
1 cmGalangal
½ tspGinger
chopped
1 cmFresh turmeric
yellowroot
½ tspTrassi
1 tbspPalm sugar
For the rendang
1 kgBeef chuck
cut into large pieces
1 tbspWhite vinegar
400 mlCoconut milk
not light
1 stalkLemongrass
bruised
4 piecesLime leaves
kaffir lime
2 piecesBay leaves
5 steps
If you make the rendang with a lot more meat, don't use much more coconut milk: the meat releases enough liquid on its own. If you like, you can add one small 250 ml can.
If the sauce looks curdled, the coconut cream has separated from the coconut water. It will come together again when reheated.
Based on a recipe from ohmyfoodness.nl
Added by Maki Recipes, Oct 10, 2026.