📝 About This Recipe
Hailing from the Minangkabau region of Indonesia, Beef Rendang is the ultimate labor of love, often cited as one of the world's most delicious foods. This isn't just a curry; it is a 'dry' braise where beef is simmered in coconut milk and a complex spice paste until the liquid evaporates, leaving the meat to fry in its own oils. The result is an incredibly tender, dark, and intensely aromatic masterpiece that balances sweet, savory, and spicy notes perfectly.
🥗 Ingredients
The Spice Paste (Bumbu)
- 10-12 pieces Shallots (peeled and roughly chopped)
- 6 cloves Garlic
- 2 inch knob Fresh Ginger (peeled and sliced)
- 3 inch knob Galangal (peeled and sliced (essential for authenticity))
- 3 stalks Lemongrass (white parts only, sliced)
- 15-20 pieces Dried Red Chilies (soaked in hot water until soft)
- 3-5 pieces Fresh Red Chilies (seeds removed for less heat if desired)
- 1 inch knob Turmeric (fresh or 1 tsp powder)
Main Braise
- 2.2 lbs Beef Chuck or Brisket (cut into 1.5-inch cubes)
- 3 cups Coconut Milk (full-fat is mandatory)
- 1/2 cup Kerisik (Toasted Coconut Paste) (grated coconut toasted until dark brown and pounded to a paste)
- 5 leaves Kaffir Lime Leaves (torn slightly to release oils)
- 1 piece Turmeric Leaf (sliced thinly (optional but traditional))
- 2 pieces Star Anise
- 1 piece Cinnamon Stick
- 2 tablespoons Palm Sugar (Gula Melaka) (shaved)
- 2 teaspoons Salt (or to taste)
- 1 tablespoon Tamarind Paste (concentrate)
👨🍳 Instructions
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1
Prepare the spice paste 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 oil or water to help it blend into a smooth, thick paste.
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2
In a large, heavy-bottomed pot or wok (a Dutch oven works beautifully), heat 3 tablespoons of oil over medium heat. Sauté the spice paste along with the cinnamon stick and star anise until the oil begins to separate from the paste and it smells highly aromatic, about 10-15 minutes.
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3
Add the beef cubes to the pot. Stir well to coat every piece of meat with the spice paste, searing the beef for about 5 minutes until it changes color.
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4
Pour in the coconut milk and add the kaffir lime leaves, turmeric leaf, and salt. Bring the mixture to a gentle boil.
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5
Reduce the heat to low. Simmer the beef uncovered, stirring occasionally to ensure the bottom doesn't burn. This slow simmer should continue for about 2 hours.
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6
While the beef simmers, prepare the Kerisik if you haven't already. Toast shredded coconut in a dry pan until deep golden brown, then grind in a mortar and pestle until oily and pasty.
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7
After 2 hours, the liquid will have reduced significantly. Stir in the Kerisik, palm sugar, and tamarind paste.
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8
Continue to cook on very low heat. This is the 'Rendang' phase where the water evaporates and the beef begins to fry in the coconut oil. Stir more frequently now to prevent sticking.
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9
Keep cooking for another 30-60 minutes until the beef is dark brown and the sauce has reduced to a thick, oily coating that clings to the meat. The beef should be fork-tender but not falling apart into shreds.
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10
Taste and adjust seasoning with more salt or palm sugar if needed. Remove the cinnamon stick and star anise before serving.
💡 Chef's Tips
Be patient; a true Rendang cannot be rushed, as the caramelization of the coconut milk is what provides the deep flavor. Do not trim all the fat off the beef; the fat renders down and keeps the meat moist during the long cooking process. If the sauce dries out before the beef is tender, add 1/2 cup of water and continue simmering. Kerisik is the secret ingredient for the nutty, toasted flavor—never skip it or use plain toasted coconut. Beef Rendang actually tastes better the next day after the spices have had time to penetrate deep into the meat fibers.
🍽️ Serving Suggestions
Serve with hot, fluffy 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. A side of Sambal Terasi (shrimp paste chili sauce) adds an extra layer of heat for those who enjoy it. Serve with a crisp, cold Lager or a refreshing Lime juice to balance the rich, fatty flavors of the coconut.