📝 About This Recipe
Hailing from the Minangkabau region of West Sumatra, Beef Rendang is often hailed as one of the world's most flavorful dishes. This 'dry curry' is a labor of love, where beef is slow-cooked in a rich coconut milk infusion and a complex spice paste until the liquid evaporates, leaving the meat tender and coated in a dark, caramelized, intensely aromatic crust. It’s a masterpiece of balance between spicy, creamy, and savory notes that only improves with time.
🥗 Ingredients
The Spice Paste (Bumbu)
- 15 pieces Shallots (peeled and roughly chopped)
- 6 cloves Garlic
- 10-12 pieces Fresh Red Chilies (deseeded for less heat if preferred)
- 3 inch piece Galangal (sliced against the grain)
- 2 inch piece Fresh Ginger (peeled)
- 1 inch piece Fresh Turmeric (or 1 tsp ground turmeric)
- 2 stalks Lemongrass (white parts only, sliced)
Main Pot Ingredients
- 1 kg Beef Chuck or Brisket (cut into 1.5-inch cubes)
- 800 ml Full-fat Coconut Milk (canned or fresh)
- 1/2 cup Toasted Coconut (Kerisik) (grated coconut toasted until dark brown and pounded to a paste)
- 2 tablespoons Palm Sugar (Gula Melaka) (finely shaved)
- 1.5 teaspoons Salt (adjust to taste)
- 3 tablespoons Cooking Oil
Whole Aromatics
- 2 stalks Lemongrass (bruised and knotted)
- 6 pieces Kaffir Lime Leaves (torn to release oils)
- 1 piece Turmeric Leaf (tied in a knot (optional but authentic))
- 2 pieces Star Anise
- 1 piece Cinnamon Stick
- 3 pieces Cardamom Pods (bruised)
👨🍳 Instructions
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1
Prepare the Kerisik: In a dry pan over medium-low heat, toast 1/2 cup of grated unsweetened coconut, stirring constantly until it turns a deep golden brown. While still warm, grind it in a mortar and pestle or spice grinder until it releases its oils and becomes a thick paste. Set aside.
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2
Create the Spice Paste: Place the shallots, garlic, chilies, galangal, ginger, turmeric, and sliced lemongrass in a blender or food processor. Add a splash of oil or water to help it blend into a very smooth, fine paste (Bumbu).
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3
Sauté Aromatics: In a large, heavy-bottomed pot or wok, heat 3 tablespoons of oil over medium heat. Add the cinnamon stick, star anise, cardamom, and bruised lemongrass stalks. Fry for 1 minute until fragrant.
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4
Cook the Paste: Add the blended spice paste to the pot. Sauté for 5-8 minutes, stirring frequently, until the water evaporates and the paste darkens slightly and the oil begins to separate from the spices.
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5
Sear the Beef: Increase the heat slightly and add the beef cubes to the pot. Stir well to coat every piece of meat with the spice paste. Cook for about 5 minutes until the beef is browned on the outside.
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6
Simmer in Coconut: Pour in the coconut milk and add the kaffir lime leaves and turmeric leaf. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest possible setting.
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7
The Slow Cook: Allow the beef to simmer uncovered. Stir every 15-20 minutes to ensure the bottom doesn't burn. This process will take about 2.5 to 3 hours. The liquid will slowly reduce and thicken.
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8
Add Flavor Boosters: Once the liquid has reduced by half and turned into a thick gravy (the 'Kalio' stage), stir in the Kerisik (toasted coconut paste), palm sugar, and salt.
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9
The Caramelization Stage: Continue cooking on low heat. As the liquid evaporates completely, the oil from the coconut milk will separate. The beef will now effectively 'fry' in its own rendered fat and spices. This is crucial for the dark color and deep flavor.
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10
Final Reduction: Stir more frequently during the last 30 minutes to prevent sticking. The Rendang is ready when the beef is fork-tender and the sauce has become a dark brown, dry coating around the meat. The oil should be clear.
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11
Rest and Serve: Remove the whole spices (cinnamon, star anise, lemongrass) and the leaves. Let the dish rest for at least 30 minutes before serving to allow the flavors to settle and the beef to absorb the remaining oils.
💡 Chef's Tips
Always use a tough cut of meat like chuck or brisket; lean cuts will dry out during the long cooking process. Do not rush the final drying stage—the caramelization of the coconut milk and spices is what creates the signature Rendang depth. If the beef is tender before the liquid has dried out, remove the beef and reduce the sauce separately, then toss the beef back in to finish. Authentic Rendang is even better the next day after the spices have fully permeated the meat. If you can't find fresh turmeric leaf, you can omit it, but kaffir lime leaves are essential for the citrusy aroma.
🍽️ Serving Suggestions
Serve with warm, steamed Jasmine rice to soak up the intense flavors. Accompany with 'Nasi Lemak' (coconut rice) for an even richer experience. Pair with a side of 'Sambal Ijo' (green chili sambal) and boiled cassava leaves for a traditional Padang-style meal. Add some crunchy cucumber slices or 'Acar' (pickled vegetables) to provide a refreshing contrast to the rich meat. Enjoy with a tall glass of iced Teh Botol or sweet jasmine tea.