📝 About This Recipe
Widely celebrated as the crown jewel of festive Indonesian cuisine, Beef Rendang is a labor of love traditionally served during the joyous celebrations of Eid al-Fitr. This dry curry is characterized by its complex layers of spice, buttery-soft beef, and a rich, toasted coconut finish known as 'kerisik.' Unlike typical curries, the liquid is reduced entirely until the oils fry the meat, resulting in an explosion of caramelized umami that represents the patience and devotion of the holiday season.
🥗 Ingredients
The Beef
- 1.5 kg Beef Chuck or Brisket (cut into 4cm cubes, fat trimmed)
The Spice Paste (Spice Bumbu)
- 12-15 pieces Shallots (peeled and roughly chopped)
- 6 cloves Garlic (peeled)
- 3 cm Fresh Ginger (sliced)
- 5 cm Galangal (peeled and sliced across the grain)
- 3 cm Fresh Turmeric (or 1 tsp turmeric powder)
- 15-20 pieces Dried Red Chilies (soaked in hot water to soften)
- 3 stalks Lemongrass (white parts only, sliced)
The Aromatics & Liquids
- 800 ml Coconut Milk (full-fat, high quality)
- 2 stalks Lemongrass (bruised and knotted)
- 5 leaves Kaffir Lime Leaves (torn to release oils)
- 1 piece Turmeric Leaf (tied in a knot (optional but authentic))
- 2 slices Asam Gelugur (or 1 tbsp tamarind paste)
- 2 tablespoons Gula Melaka (palm sugar, shaved)
- 1/2 cup Kerisik (toasted coconut paste)
- 2 teaspoons Salt (adjust to taste)
👨🍳 Instructions
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1
Prepare the 'Kerisik' if not store-bought: Toast 1 cup of shredded unsweetened coconut in a dry wok over medium-low heat until dark golden brown. While still hot, pound in a mortar and pestle or grind in a food processor until it releases its natural oils and becomes a thick paste.
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2
Prepare the Spice Paste: Place all 'Spice Paste' ingredients into a blender or food processor. Add a splash of oil or water to help the blades move, and blend until it forms a very smooth, fine paste.
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3
In a large, heavy-bottomed pot or a traditional wok, heat 3 tablespoons of oil over medium heat. Sauté the spice paste until the water evaporates and the oil begins to separate from the paste (pecah minyak), which should take about 10-15 minutes.
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4
Add the beef cubes to the pot. Stir well to coat every piece of meat with the fragrant spice paste. Cook for 5 minutes until the beef is browned on the outside.
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5
Pour in the coconut milk and add the bruised lemongrass stalks, kaffir lime leaves, turmeric leaf, and asam gelugur (tamarind). Stir to combine.
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6
Bring the mixture to a gentle boil, then immediately reduce the heat to low. This is a slow process; the liquid needs to simmer gently, not boil vigorously.
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7
Cook uncovered for about 2 hours, stirring occasionally to prevent the bottom from scorching. The coconut milk will gradually reduce and thicken.
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8
Once the sauce has thickened into a thick gravy (the 'Kalio' stage), stir in the kerisik, palm sugar, and salt. The kerisik provides the signature nutty flavor and dark color.
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9
Continue simmering for another 1 to 1.5 hours. At this stage, you must stir more frequently. The oil will separate from the coconut milk and the beef will start to 'fry' in its own fat.
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10
The Rendang is ready when the liquid has completely evaporated, the beef is fork-tender, and the spices have turned a deep, dark chocolate brown and cling tightly to the meat.
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11
Remove the whole lemongrass stalks, lime leaves, and turmeric leaf before serving. Allow the dish to rest for at least 30 minutes to let the flavors settle.
💡 Chef's Tips
Patience is the most important ingredient; don't rush the reduction or the beef will be tough and the flavors muted. Use beef chuck or brisket because the connective tissue breaks down into gelatin, creating a melt-in-the-mouth texture that lean cuts can't achieve. If the sauce dries out before the beef is tender, add a small splash of water and continue simmering. Rendang actually tastes better the next day! If making for Eid, prepare it 24 hours in advance to allow the spices to penetrate deep into the meat fibers. Be careful with the heat in the final hour; the high sugar and oil content make it very easy to burn the spices at the bottom of the pan.
🍽️ Serving Suggestions
Serve with 'Ketupat' (compressed rice cakes) or 'Lemang' (glutinous rice cooked in bamboo) for a traditional Eid feast. Pair with a side of 'Sayur Lodeh' (vegetable curry in coconut milk) to balance the richness of the beef. Add a spoonful of 'Sambal Terasi' on the side for those who want an extra spicy kick. Garnish with thinly sliced fresh turmeric leaves or fried shallots for a professional touch. Serve alongside hot jasmine rice and a crisp cucumber salad (Acar) to provide a refreshing crunch.