Beef Rendang
Indonesian Padang's celebrated dish: beef slow-cooked in coconut milk and a spice paste until the liquid reduces to a dark, clingy glaze. Layered with aromatics into deep flavor, it's often ranked among the world's most delicious foods.
Ingredients
- Beef (shin/brisket) · in large chunks600 g
- Coconut milk · 1 can400 ml
- Lemongrass · bruised2 stalks
- Kaffir lime leaves · optional4
- Cooking oil2 tbsp
- Salt & sugar · to taste
- Spice paste
- Shallots (or onion)6
- Garlic4 cloves
- Ginger1 thumb
- Galangal · or more ginger1 thumb
- Dried red chilies · soaked, to taste6
- Turmeric powder1 tsp
- Ground coriander & cumin · each1 tsp
Steps
- ⏲ 3 min
Blend all the spice-paste ingredients into a smooth paste.
- ⏲ 7 min
Fry the paste in the oil until fragrant and the oil separates. Add the lemongrass and lime leaves.
- ⏲ 5 min
Add the beef and stir to coat it all over in the paste.
- ⏲ 3 min
Pour in the coconut milk and season with salt and sugar. Bring to a boil, then lower the heat.
- ⏲ 100 min
Simmer uncovered for 1.5-2 hours, stirring now and then, until the liquid reduces and the sauce clings to the meat.
- ⏲ 2 min
It's done when the sauce is dark brown and the oil separates out. Serve with rice.
Tips & Variations
Variations
- Rendang ayam: Use chicken for a shorter cook.
- Wetter (kalio): Stop early to keep the sauce saucy.
- Lamb rendang: Rich and gamey with lamb.
- Milder: Cut the dried chilies and use paprika.
Tips
- Fry the paste well to cook out the raw spice for deep flavor.
- Go low and slow — rushing loses rendang's signature richness.
- Stir often near the end so it doesn't catch on the bottom.
- No galangal or lime leaves? Ginger / omitting still tastes great.
- It's even better the next day as the flavors settle.
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