Slow-cooked beef rendang (whole30-friendly)

An Indonesian beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 3 h 30 min

Organic sourcing

Shallots and garlic are worth sourcing organic due to higher pesticide residues on conventional produce. Beef quality benefits from organic, grass-fed options.

Ingredients

• 1 kg beef chuck, cut into 2-inch cubes
• 3 tbsp coconut oil
• 4 shallots, chopped
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 stalks lemongrass, white part only, smashed
• 4 red chili peppers, sliced
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 400 ml coconut milk
• 2 kaffir lime leaves
• 2 bay leaves
• 1 stick cinnamon
• 1 tbsp tamarind paste
• to taste sea salt

Method

1. Heat coconut oil in a large pot over medium heat.
2. Add shallots, garlic, ginger, lemongrass, and chili peppers. Sauté until fragrant.
3. Stir in ground coriander, cumin, and turmeric. Cook for another minute.
4. Add the beef cubes and stir to coat evenly with the spices.
5. Pour in the coconut milk, then add kaffir lime leaves, bay leaves, and cinnamon stick.
6. Bring the mixture to a simmer, then reduce the heat to low.
7. Cook uncovered for 2-3 hours, stirring occasionally, until the beef is tender and the liquid has thickened.
8. Stir in the tamarind paste and season with sea salt to taste.

Notes

• Serve with cauliflower rice for a Whole30-friendly meal.
• Adjust chili peppers for desired spice level.
• Can be made ahead and improves in flavor the next day.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Indonesian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.