📝 About This Recipe
Hailing from the Minangkabau region of West Sumatra, Beef Rendang is a culinary masterpiece defined by its incredible depth of flavor and tender, melt-in-your-mouth texture. Unlike a saucy curry, this is a 'dry' braise where beef is simmered in coconut milk and a complex spice paste until the liquid evaporates, caramelizing the meat in its own oils. The result is a rich, dark, and intensely aromatic dish that balances spicy, nutty, and savory notes in every bite.
🥗 Ingredients
The Meat
- 2 pounds Beef Chuck or Brisket (cut into 1.5-inch cubes)
The Spice Paste (Rempah)
- 10-12 pieces Shallots (peeled and roughly chopped)
- 5 cloves Garlic
- 2 inch piece Fresh Ginger (peeled and sliced)
- 2 inch piece Galangal (peeled and sliced)
- 3 stalks Lemongrass (white parts only, sliced)
- 15-20 pieces Dried Red Chilies (soaked in hot water until soft)
- 1 inch piece Fresh Turmeric (or 1 tsp turmeric powder)
The Braising Liquid and Aromatics
- 3 cups Coconut Milk (full-fat is essential)
- 1/2 cup Kerisik (Toasted Coconut Paste) (shredded coconut toasted until dark brown then pounded)
- 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
- 1-2 tablespoons Palm Sugar (or dark brown sugar)
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Tamarind Paste
👨🍳 Instructions
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1
Begin by making the 'Rempah' (spice paste). Place the shallots, garlic, ginger, galangal, lemongrass, soaked chilies, and turmeric into a blender or food processor. Add a splash of water or oil to help it blend into a smooth, fine paste.
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2
In a large, heavy-bottomed pot or wok over medium heat, add the spice paste. Sauté for about 5 minutes until the moisture evaporates and the paste becomes aromatic and darkens slightly.
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3
Add the beef cubes to the pot. Stir well to ensure every piece of meat is thoroughly coated in the fragrant spice paste. Cook for 3-4 minutes until the beef is seared on the outside.
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4
Pour in the coconut milk. Stir gently to combine. Add the star anise, cinnamon stick, kaffir lime leaves, and the knotted turmeric leaf.
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5
Bring the mixture to a gentle boil, then immediately reduce the heat to low. It is crucial to simmer very slowly so the beef becomes tender without toughening.
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6
Cook uncovered, stirring occasionally to prevent the bottom from burning. After about 90 minutes, the liquid will have reduced significantly and the oil will begin to separate from the coconut milk.
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7
Add the 'Kerisik' (toasted coconut paste), palm sugar, salt, and tamarind paste. The Kerisik is the secret to the dish's signature nutty flavor and gritty, dark texture.
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8
Continue to simmer on low heat. As the liquid disappears, you must stir more frequently. This is the 'frying' stage where the beef cooks in the rendered coconut oil and spices.
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9
The Rendang is ready when the beef is dark brown, the liquid has completely evaporated, and the spices have formed a thick, dry coating around the meat. This usually takes 3 to 4 hours total.
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10
Remove the cinnamon stick, star anise, and large leaves before serving. Taste and adjust seasoning with a little more salt or sugar if necessary.
💡 Chef's Tips
Use a tough cut of meat like chuck or shin; lean cuts like sirloin will dry out during the long braise. Don't rush the process; the low and slow heat is what breaks down the collagen and develops the deep color. If you can't find Kerisik, make it by toasting unsweetened shredded coconut in a dry pan until dark golden brown, then grinding it in a mortar and pestle until oily. Authentic Rendang is dry, but if you prefer a 'Kalio' style, you can stop cooking while there is still a thick, gravy-like sauce. This dish tastes even better the next day as the spices continue to penetrate the meat.
🍽️ Serving Suggestions
Serve with hot, fluffy jasmine rice or 'Nasi Lemak' (coconut rice). Pair with a side of 'Acar Timun' (Indonesian pickled cucumber) to cut through the richness. Accompany with 'Emping' (melinjo nut crackers) or shrimp crackers for crunch. A cold, crisp lager or a refreshing iced calamansi lime juice balances the heat perfectly. Serve with a side of blanched greens or sautéed green beans for a complete meal.