📝 About This Recipe
Hailing from the Minangkabau region of West Sumatra, Beef Rendang is a legendary dry curry celebrated for its incredible depth of flavor. Unlike typical saucy curries, this dish is slow-cooked until the coconut milk reduces into a rich, nutty oil that caramelizes the beef to tender perfection. It is a complex symphony of lemongrass, galangal, and toasted coconut that represents the pinnacle of Indonesian culinary heritage.
🥗 Ingredients
The Beef
- 2 lbs Beef Chuck or Brisket (cut into 1.5-inch cubes)
The Spice Paste (Bumbu)
- 10-12 pieces Shallots (peeled)
- 5 cloves Garlic
- 2 inch piece Fresh Ginger (sliced)
- 3 inch piece Galangal (peeled and sliced)
- 3 stalks Lemongrass (white parts only, sliced)
- 15-20 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 1 teaspoon Turmeric powder
Aromatics and Liquids
- 3 cups Coconut Milk (full fat)
- 1/2 cup Kerisik (Toasted Coconut Paste) (shredded coconut toasted until dark brown and pounded to a paste)
- 5 pieces Kaffir Lime Leaves (torn to release oils)
- 1 piece Turmeric Leaf (optional, tied in a knot)
- 2 pieces Star Anise
- 1 piece Cinnamon Stick
- 2 tablespoons Palm Sugar (Gula Melaka) (grated)
- 2 teaspoons Salt (or to taste)
- 1 tablespoon Tamarind Paste
👨🍳 Instructions
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1
Prepare the Kerisik: In a dry skillet over medium-low heat, toast unsweetened shredded coconut until it reaches a deep, golden chocolate brown. Immediately transfer to a mortar and pestle or spice grinder and process until it releases its natural oils and becomes a thick paste.
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2
Make the Spice Paste: Place the shallots, garlic, ginger, galangal, lemongrass, soaked chilies, and turmeric powder into a blender. Add a splash of water or oil and blend until a very smooth, fine paste forms.
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3
Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the beef cubes in batches to develop flavor, then set aside.
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4
Sauté the Paste: In the same pot, add the spice paste. Fry over medium heat for 5-7 minutes, stirring constantly, until the water evaporates and the oil begins to separate from the paste (pecah minyak).
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5
Infuse Aromatics: Add the star anise, cinnamon stick, kaffir lime leaves, and turmeric leaf. Stir for 1 minute until fragrant.
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6
Combine: Return the beef to the pot and stir to coat every piece thoroughly in the spice paste.
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7
Add Liquids: Pour in the coconut milk and tamarind paste. Bring the mixture to a gentle boil.
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8
The Slow Simmer: Reduce the heat to low. Simmer uncovered, stirring occasionally to prevent the bottom from scorching. This stage will take about 2 hours, as the liquid slowly reduces.
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9
Incorporate Kerisik: Once the sauce has thickened significantly and the beef is tender, stir in the prepared Kerisik, palm sugar, and salt.
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10
The Reduction Phase: Continue cooking on very low heat. The sauce will turn from a liquid to a thick coating. As the oil separates, the beef will begin to 'fry' in the coconut oil and spices.
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11
Caramelization: Stir frequently during the last 30 minutes. The Rendang is ready when the liquid is completely gone, the beef is dark brown, and the spices have formed a crumbly, rich coating around the meat.
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12
Final Seasoning: Taste and adjust salt or sugar if necessary. Remove the cinnamon stick and star anise before serving.
💡 Chef's Tips
Always use full-fat coconut milk for the necessary oil separation; light coconut milk will not yield the same rich texture. Don't rush the process; the low heat is essential for the beef to become tender without falling apart. If the sauce dries out before the meat is tender, add a splash of water and continue simmering. The Kerisik is non-negotiable for authenticity; it provides the signature nutty flavor and dark color. Beef Rendang actually tastes better the next day after the flavors have had time to mature in the fridge.
🍽️ Serving Suggestions
Serve with hot, fluffy Jasmine rice or traditional Indonesian Nasi Kuning (yellow turmeric rice). Pair with 'Acar Timun' (Indonesian pickled cucumbers) to provide a refreshing acidic contrast to the rich meat. Serve alongside 'Krupuk' (prawn crackers) for a crunchy textural element. Offer a side of steamed green beans or bok choy to balance the meal. A cold Lager or a refreshing iced Lemongrass tea complements the spice perfectly.