Gluten Free Beef Rendang
Rich, slow-cooked beef rendang is one of those dishes that rewards patience in the most spectacular way — tender chunks of beef chuck, coaxed over a couple of hours into a deeply caramelized, spice-crusted masterpiece that clings to every grain of rice. The flavor comes entirely from real, whole ingredients: a blended rempah of dried chilies, galangal, fresh ginger, lemongrass, and garlic, layered with warm whole spices and two cans of full-fat coconut milk. Every component here is naturally free of gluten, so there's no need to audit a long list of packaged shortcuts — tamari stands in for soy sauce and keeps things clean without sacrificing that savory depth. Toasted desiccated coconut stirred in near the end is the move that sets this apart, thickening the sauce and adding a nutty richness that's hard to describe until you taste it. The final stage — uncovered, heat turned up, stirring as the liquid evaporates and the paste sizzles in rendered fat — is where the magic happens and the beef transforms into something genuinely extraordinary. This recipe makes six generous servings, so it's ideal for a weekend cook that pays off all week long. Pile it over steamed jasmine rice with fresh cilantro and sliced chili, and it's the kind of meal people ask you to make again before they've even finished the first bowl.
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Learn more →Ingredients
6 servings
For the beef
- 2 ½ lb beef chuck, cut into 2-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
For the spice paste (rempah)
- 6 dried red chilies, stems and seeds removed, soaked in hot water 10 minutes
- 4 shallots, roughly chopped
- 5 cloves garlic, roughly chopped
- 1 stalk lemongrass, white and pale-green parts only, roughly chopped
- 1 inch fresh galangal, peeled and roughly chopped
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 1 inch fresh ginger, peeled and roughly chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
For the braise
- 3 tbsp coconut oil
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup beef broth
- 2 stalks lemongrass, bruised and tied in a knot
- 4 kaffir lime leaves
- 1 cinnamon stick
- 3 whole cloves
- 2 star anise
- 1 tbsp palm sugar or light brown sugar
- 2 tbsp tamari
- ½ cup unsweetened desiccated coconut, toasted
- salt, to taste
For serving
- steamed jasmine rice, for serving (optional)
- fresh cilantro leaves, for serving (optional)
- sliced red chili, for serving (optional)
Instructions
- 1
Drain the soaked dried chilies and add them to a food processor or blender along with the shallots, garlic, chopped lemongrass, galangal, ginger, turmeric, and coriander. Process, scraping down the sides as needed, until a smooth, cohesive paste forms, about 2–3 minutes. Add 1–2 tbsp water if needed to help the paste come together.
- 2
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
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