📝 About This Recipe
Hailing from the Minangkabau region of West Sumatra, Beef Rendang is often called the 'King of Curries' for its incredible depth and complexity. This Halal-friendly specialty is not a saucy curry, but rather a dry, caramelized reduction where the beef is slow-cooked in coconut milk and a vibrant spice paste until the liquid evaporates and the oils fry the meat. The result is an explosion of aromatic flavors—lemony, nutty, and savory—that melt in your mouth with every bite.
🥗 Ingredients
The Meat
- 1 kg Beef Chuck or Brisket (cut into 4cm cubes, excess fat trimmed)
The Spice Paste (Rempah)
- 10-12 pieces Shallots (peeled and roughly chopped)
- 5 cloves Garlic (peeled)
- 3 cm Fresh Ginger (peeled and sliced)
- 4 cm Galangal (peeled and sliced)
- 3 stalks Lemongrass (white parts only, chopped)
- 15-20 pieces Dried Red Chilies (soaked in hot water until soft)
- 3-5 pieces Fresh Red Chilies (seeds removed for less heat)
- 2 cm Turmeric Root (or 1 tsp turmeric powder)
The Braising Liquid and Aromatics
- 800 ml Coconut Milk (full fat for best results)
- 4 tablespoons Kerisik (Toasted Coconut Paste) (essential for the dark color and nutty texture)
- 1 piece Turmeric Leaf (shredded finely (optional but recommended))
- 5 pieces Kaffir Lime Leaves (bruised to release oils)
- 2 pieces Star Anise
- 1 piece Cinnamon Stick
- 2 tablespoons Palm Sugar (Gula Melaka) (grated)
- 2 teaspoons Salt (adjust to taste)
- 1 tablespoon Tamarind Paste
👨🍳 Instructions
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1
Prepare the Spice Paste (Rempah) by placing the shallots, garlic, ginger, galangal, lemongrass, soaked dried chilies, fresh chilies, and turmeric into a blender or food processor. Add a splash of water or oil and blend until it becomes a very smooth, fine paste.
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2
In a large, heavy-bottomed pot or wok (a Dutch oven is perfect), heat 2 tablespoons of oil over medium heat. Add the blended spice paste along with the cinnamon stick and star anise.
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3
Sauté the spice paste for about 5-8 minutes, stirring constantly, until the water has evaporated, the paste darkens slightly, and the oil begins to separate from the spices (this is known as 'pecah minyak').
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4
Add the beef cubes to the pot. Stir well to coat every piece of meat with the aromatic spice paste. Cook for 3-4 minutes until the beef is browned on the outside.
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5
Pour in the coconut milk and stir to combine. Add the bruised kaffir lime leaves, shredded turmeric leaf, and tamarind paste.
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6
Bring the mixture to a gentle boil, then immediately reduce the heat to low. It is crucial to simmer gently so the beef becomes tender without toughening.
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7
Cover the pot partially and let it simmer for about 2 hours, stirring every 15-20 minutes to ensure the bottom doesn't burn.
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8
After 2 hours, the liquid should have reduced by half. Add the Kerisik (toasted coconut paste), palm sugar, and salt. The Kerisik is the secret to the dish's signature grainy texture and deep brown color.
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9
Continue to simmer uncovered. This is the 'Kalio' stage where it looks like a thick curry. To reach the true 'Rendang' stage, keep cooking until almost all the liquid has evaporated.
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10
During the final 30-45 minutes, you must stir more frequently. The oil will separate from the coconut milk and 'fry' the beef in the spices. The color will turn from light orange to a deep, dark chocolate brown.
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11
Once the beef is fork-tender and the sauce has turned into a thick, oily coating that clings to the meat, remove from heat.
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12
Taste and adjust seasoning with more salt or palm sugar if needed. Discard the cinnamon stick and star anise before serving.
💡 Chef's Tips
Use beef chuck or brisket; lean cuts like sirloin will become dry and stringy during the long cooking process. Do not rush the process; the transformation from a wet curry to a dry Rendang is what develops the complex flavors. If you can't find store-bought Kerisik, make your own by toasting grated coconut in a dry pan until dark brown, then pounding it in a mortar and pestle until oily. Like many stews, Rendang tastes even better the next day after the flavors have had time to fully meld and penetrate the meat. If the sauce is drying out before the beef is tender, add 1/2 cup of water and continue simmering.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice or traditional 'Ketupat' (compressed rice cakes). Pair with a side of 'Acar Timun' (pickled cucumber and carrots) to provide a refreshing crunch and acidity to cut through the richness. Accompany with a dollop of Sambal Terasi if you prefer an extra spicy kick. A glass of iced calamansi lime juice or a hot Teh Tarik makes for the perfect beverage pairing. Garnish with extra fried shallots and thinly sliced turmeric leaves for a professional touch.