Beef Rendang, often referred to as "The King of Curries" (even though it technically does not contain curry), is a traditional Indonesian dish that has earned its royal title due to its rich, complex flavors and the tender texture it imparts to the beef.

Rendang is often considered Indonesia’s most famous and beloved dish, typically served during festive occasions such as weddings or family gatherings. The four hour, slow cooking process allows the spices—including galangal, turmeric, lemongrass, garlic, and chilies—to meld together and tenderize the meat, giving the curry its signature richness. The result is a thick, flavorful sauce that perfectly coats the tender beef.

We cut the cook time from 4 hours to 40 min!

If you’re short on time but don’t want to sacrifice flavor, the Instant Pot is your friend! This method still allows the beef to become tender and absorb all the aromatic spices, cutting down the hours-long simmering time into under an hour—without compromising the authenticity of this beloved dish.

No need to buy a bunch of exotic spices, they're all in one convenient spice paste

If sourcing all the traditional, exotic spices seems overwhelming, there's an easy solution! You can simplify the process without sacrificing flavor by using Koningsvogel's Rendang spice cup. It’s a convenient shortcut for those looking to enjoy rendang’s incredible taste with minimal fuss.

Let's make it together!

servings: 3-4 | prep time 5 min | cook time 40 minutes

An Instant Pot recipe (we'll include the stove top instructions as well!)
Video below!

Ingredients:

• 500g beef (a stew beef like chuck steak, blade steak, or short ribs) cut into 1 inch cubes, lightly salted
• 3/4 cup coconut milk (look for the tip below to use up the leftovers)
• 1 pk Koningsvogel rendang spice paste
• *1/4 cup ^seroendeng or toasted coconut (plus extra for toppings)
• *Sambal chili paste to taste
• *Cilantro or parsley to taste

*these are optional, add or leave out according to your preferences!
^soerendeng is a condiment made from roasted coconut and peanuts with 8+ spices like coriander, galangal, cumin etc.

Let's cook!

1. Turn on Instant Pot to "saute" and lightly coat with oil.
2. Stir in Koningsvogel spice paste and saute until colour deepens, stirring frequently (about 2 min).
3. Add cubed/lightly salted beef and stir until beef is coated in the paste.
4. Pour in coconut milk and seroendeng (or toasted coconut) and stir until combined.
5. Switch from "saute" function to "manual" for 35 min, ensuring the lid is on and vent is closed.
6. After the cook time is complete release the vent and remove lid.
7. Switch to the "saute" setting and cook -stirring frequently - until liquids are almost entirely evaporated and the meat darkens in colour (about 5 min).
8. Serve on top of rice and top with your favourites like sambal chili sauce, seroendeng (for crunch!), and cilantro.

Pairs well with a simple cucumber salad with a dressing made from vinegar, salt, pepper and a dash of sugar. Optionally you can add some spice with red pepper flakes or sambal sauce.

Tip: use the rest of the can of coconut milk to make coconut rice by substituting the leftover coconut milk for some/or all of the liquid when preparing the rice!

For the stove top version use a heavy bottomed pan and follow steps 1-4 with the addition of the rest of the can of coconut milk (to counteract the evaporation during the prolonged cook). Then cover with a lid, lower heat and cook for 2.5-4 hours or until beef is tender. Stir occasionally to prevent burning. Once tender remove lid and follow steps 7 and 8 to it's conclusion.

Video Recipe:

Whether served at a special event or prepared for a weeknight dinner, Beef Rendang continues to be a timeless favorite. It’s not just a dish—it’s a celebration of Indonesia’s rich culinary traditions and a testament to the complexity of its flavors!

Would you try this?? Let us know below!