📝 About This Recipe
Hailing from the Minangkabau region of West Sumatra, Beef Rendang is a legendary dry curry known for its incredible depth of flavor and melt-in-your-mouth texture. This dish is a labor of love, where beef is slow-cooked in a rich coconut milk reduction infused with a complex spice paste until the liquid evaporates, caramelizing the meat in its own oils. It is an aromatic masterpiece that balances spicy, savory, and nutty notes in every bite.
🥗 Ingredients
The Beef
- 2.2 lbs Beef Chuck or Brisket (cut into 1.5-inch cubes)
The Spice Paste (Bumbu)
- 10-12 pieces Shallots (peeled and roughly chopped)
- 6 cloves Garlic (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 2 inch piece Galangal (peeled and sliced)
- 3 stalks Lemongrass (white parts only, chopped)
- 1 inch piece Fresh Turmeric (or 1 tsp ground turmeric)
- 10-15 pieces Dried Red Chilies (soaked in hot water until soft)
The Braising Liquid and Aromatics
- 3 cups Coconut Milk (full-fat is essential)
- 1/2 cup Kerisik (Toasted Coconut Paste) (grated coconut toasted until dark brown and pounded to a paste)
- 5 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 piece Turmeric Leaf (tied in a knot (optional but authentic))
- 2 pieces Star Anise
- 1 piece Cinnamon Stick
- 1 tablespoon Palm Sugar (or brown sugar)
- 1.5 teaspoons Salt (adjust to taste)
👨🍳 Instructions
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1
Prepare the spice paste by blending the shallots, garlic, ginger, galangal, lemongrass, turmeric, and soaked dried chilies in a food processor. Add a splash of oil or water if needed to create a smooth, thick paste.
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2
In a large, heavy-bottomed pot or wok, heat 2 tablespoons of oil over medium heat. Sauté the spice paste along with the cinnamon stick and star anise until the paste darkens slightly and the oil begins to separate, about 5-8 minutes.
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3
Add the beef cubes to the pot. Stir well to coat every piece of meat with the aromatic spice paste and cook for 3-4 minutes until the beef is browned on the outside.
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4
Pour in the full-fat coconut milk and stir to combine. Add the kaffir lime leaves, turmeric leaf, palm sugar, and salt.
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5
Bring the mixture to a gentle boil, then immediately reduce the heat to low. It is crucial to maintain a very slow simmer to ensure the beef becomes tender rather than tough.
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6
Cook uncovered, stirring occasionally to prevent the bottom from scorching. Do this for about 2 hours, or until the liquid has reduced by half and thickened significantly.
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7
Stir in the kerisik (toasted coconut paste). This is the secret ingredient that gives Rendang its signature nutty flavor and dark, grainy texture.
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8
Continue simmering and stirring more frequently as the liquid evaporates. The coconut milk will eventually break down into oil, and the beef will begin to fry in this oil.
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9
Keep cooking for another 30-60 minutes. The goal is a 'dry' curry where the sauce has turned into a thick, dark brown coating that clings to the beef. The meat should be fork-tender.
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10
Once the beef is dark brown and the oil has separated completely, remove the cinnamon stick, star anise, and large leaves. Taste and add more salt or sugar if necessary.
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11
Allow the Rendang to rest for at least 30 minutes before serving. This dish actually tastes even better the next day as the flavors continue to develop.
💡 Chef's Tips
Use beef chuck or brisket; lean cuts will become dry and stringy during the long braise. Don't rush the process—the 'dry fry' stage at the end is what develops the deep, caramelized flavor. If you can't find fresh galangal, use frozen, but avoid substituting with ginger as the flavor profile is very different. Make your own kerisik by toasting unsweetened shredded coconut in a dry pan until dark golden brown, then pounding it in a mortar and pestle until oily. If the sauce dries out before the beef is tender, add a small splash of water and continue simmering.
🍽️ Serving Suggestions
Serve with warm jasmine rice or 'Lontong' (compressed rice cakes) to soak up the intense flavors. Pair with a side of 'Acar Timun' (Indonesian pickled cucumbers) to provide a refreshing, acidic crunch. A side of steamed green beans or stir-fried kale balances the richness of the coconut milk. For a traditional touch, serve with a dollop of Sambal (chili paste) for extra heat. Pairs beautifully with a cold, crisp lager or a refreshing lime iced tea.