📝 About This Recipe
Hailing from the West Sumatra region of Indonesia, Beef Rendang is often described as the 'king of curries' for its incredible depth of flavor and tender texture. Unlike saucy curries, this is a dry braise where beef is slow-cooked in a rich coconut milk reduction until the liquid evaporates and the oils fry the meat to a dark, caramelized perfection. It is a labor of love that rewards the patient cook with a complex symphony of lemongrass, galangal, and toasted coconut.
🥗 Ingredients
The Beef
- 2.2 lbs Beef Chuck Roast or Brisket (cut into 1.5-inch cubes)
The Spice Paste (Bumbu)
- 10-12 pieces Shallots (peeled and halved)
- 6 cloves Garlic (peeled)
- 8-10 pieces Fresh Red Chilies (deseeded for less heat)
- 2 inches Fresh Ginger (peeled and sliced)
- 3 inches Fresh Galangal (peeled and sliced)
- 1 inch Turmeric Root (or 1 tsp turmeric powder)
- 2 stalks Lemongrass (white parts only, chopped)
The Braising Liquid & Aromatics
- 3 cups Coconut Milk (full-fat is essential)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 5-6 leaves Kaffir Lime Leaves (torn to release oils)
- 1 piece Turmeric Leaf (optional, tied in a knot)
- 2 pieces Star Anise
- 1 piece Cinnamon Stick
- 1/2 cup Kerisik (Toasted Coconut Paste) (unsweetened shredded coconut, toasted and ground until oily)
- 1-2 tablespoons Palm Sugar (to taste)
- 1.5 teaspoons Salt (adjust to taste)
👨🍳 Instructions
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1
Prepare the Kerisik: In a dry pan over medium-low heat, toast unsweetened shredded coconut until it is a deep golden brown. Immediately transfer to a mortar and pestle or food processor and grind until it releases its oils and becomes a dark brown paste. Set aside.
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2
Create the Spice Paste: Place the shallots, garlic, chilies, ginger, galangal, turmeric, and chopped lemongrass into a blender. Add a splash of water or oil to help it blend into a very smooth, fine paste.
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3
Sauté the Aromatics: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the spice paste along with the cinnamon stick and star anise. Sauté for 5-7 minutes until the water evaporates and the paste becomes fragrant and darkens slightly.
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4
Brown the Beef: Increase the heat slightly and add the beef cubes to the pot. Stir well to coat every piece of meat with the spice paste. Cook for about 5 minutes until the beef is no longer pink on the outside.
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5
Add Liquid: Pour in the coconut milk. Add the bruised lemongrass stalks, kaffir lime leaves, and turmeric leaf. Stir to combine and bring the mixture to a gentle boil.
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6
The Slow Simmer: Reduce the heat to low. Cover the pot partially with a lid and let it simmer. Stir every 15-20 minutes to ensure the bottom doesn't burn. This stage will take about 2 hours.
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7
Incorporate Kerisik: Once the beef is tender and the liquid has reduced by half, stir in the toasted coconut paste (kerisik), palm sugar, and salt.
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8
The Reduction Phase: Remove the lid entirely. Continue to cook on low heat. The sauce will thicken into a gravy and eventually the oil will separate from the coconut milk.
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9
The Frying Phase: This is the most critical part. As the liquid disappears, the beef will begin to 'fry' in the remaining coconut oil and rendered fat. Stir constantly now to prevent burning.
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10
Final Color: Continue cooking and stirring until the beef turns a very dark, rich chocolate brown and the spices cling tightly to the meat. This can take another 30-45 minutes.
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11
Rest and Serve: Remove the cinnamon stick, star anise, and lemongrass stalks. Let the Rendang rest for at least 30 minutes before serving, as the flavors continue to develop.
💡 Chef's Tips
Don't rush the process; the dark color comes from slow caramelization, not high heat. Use a heavy-bottomed pot like a Dutch oven to distribute heat evenly and prevent scorching. If the beef is tender but there is still too much liquid, increase the heat slightly but stir continuously. Beef Rendang actually tastes better the next day after the spices have fully permeated the meat fibers. If you can't find fresh galangal, use frozen rather than dried, as the flavor is much closer to authentic.
🍽️ Serving Suggestions
Serve with warm jasmine rice or 'Lontong' (compressed rice cakes) to soak up the intense flavors. Accompany with a side of 'Acar Timun' (pickled cucumber and carrots) to provide a refreshing acidic crunch. Pair with a crisp, cold lager or a light-bodied Riesling to balance the heat and richness. Garnish with thinly sliced kaffir lime leaves or fried shallots for added aroma and texture.