📝 About This Recipe
Hailing from the Minangkabau region of West Sumatra, Beef Rendang is a culinary masterpiece often voted the most delicious food in the world. This is not a saucy curry, but a 'dry' stew where beef is slow-cooked in a rich coconut milk reduction until the liquid evaporates, leaving the meat tender and coated in a dark, caramelized spice paste. The result is an explosive flavor profile of lemongrass, galangal, and toasted coconut that is deeply aromatic and incredibly savory.
🥗 Ingredients
The Spice Paste (Bumbu)
- 10-12 pieces Shallots (peeled and roughly chopped)
- 6 cloves Garlic (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 3 inch piece Galangal (Lengkuas) (peeled and sliced; use ginger if unavailable but galangal is preferred)
- 3 stalks Fresh Lemongrass (white parts only, sliced)
- 15-20 pieces Dried Red Chilies (soaked in hot water to soften; adjust for heat preference)
- 1 teaspoon Turmeric Powder
Main Ingredients
- 2 pounds Beef Chuck or Brisket (cut into 1.5-inch cubes)
- 3 cups Coconut Milk (full-fat, high quality)
- 1/2 cup Kerisik (Toasted Coconut Paste) (grated coconut toasted until dark brown and pounded into a paste)
- 3 tablespoons Coconut Oil (for frying)
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised and tied in knots)
- 5-6 leaves Kaffir Lime Leaves (torn slightly to release oils)
- 1 leaf Turmeric Leaf (sliced thinly; optional but authentic)
- 1 piece Asam Gelugur (or Tamarind Paste) (or 1 tablespoon tamarind concentrate)
- 1-2 tablespoons Palm Sugar (Gula Melaka) (to taste)
- 1.5 teaspoons Salt (or to taste)
👨🍳 Instructions
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1
Prepare the Spice Paste: Place the shallots, garlic, ginger, galangal, sliced lemongrass, soaked red chilies, and turmeric powder in a food processor or blender. Add a splash of water or oil and blend until a very smooth, fine paste forms.
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2
Sauté the Paste: Heat the coconut oil in a large, heavy-bottomed pot or a wok over medium heat. Add the blended spice paste and sauté for 5-8 minutes, stirring constantly, until the water has evaporated and the oil begins to separate from the paste (pecah minyak).
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3
Sear the Beef: Add the beef cubes to the pot. Stir well to coat every piece of meat with the spice paste. Cook for 3-5 minutes until the beef is browned on the outside.
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4
Add Aromatics: Toss in the bruised lemongrass stalks, torn kaffir lime leaves, and the turmeric leaf (if using). Stir for another minute until fragrant.
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5
Simmer in Coconut Milk: Pour in the coconut milk and add the tamarind paste. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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6
The Long Simmer: Let the beef simmer uncovered, stirring occasionally to prevent the bottom from burning. This process will take about 2 to 2.5 hours. The liquid will slowly reduce and thicken.
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7
Add Kerisik: Once the sauce has thickened significantly and turned a darker brown, stir in the kerisik (toasted coconut paste), palm sugar, and salt. This is the secret to the rich, nutty texture of Rendang.
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8
The Final Reduction: Continue to cook on very low heat, stirring more frequently now. The sauce will eventually turn into a thick, dark paste that clings to the meat. The oil will separate further.
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9
Caramelization: Keep cooking until the beef is dark brown and almost dry. This 'frying' stage in the oil and coconut fat is crucial for developing the deep, complex flavors. This can take another 30-45 minutes.
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10
Final Touch: Once the beef is fork-tender and the coating is dark and rich, taste and adjust salt or sugar if necessary. Remove the large aromatics (lemongrass stalks and lime leaves) before serving.
💡 Chef's Tips
Use beef chuck or brisket; lean cuts like sirloin will become dry and tough during the long cooking process. Do not rush the reduction; the 'dry' finish is what distinguishes a Rendang from a standard curry. If you can't find store-bought kerisik, make it by toasting shredded coconut in a dry pan until dark golden brown, then pounding it in a mortar and pestle until oily. Rendang tastes even better the next day after the spices have had time to fully penetrate the meat. If the sauce dries out before the meat is tender, add a small splash of water and continue simmering.
🍽️ Serving Suggestions
Serve with warm jasmine rice or 'Lontong' (compressed rice cakes) to soak up the intense flavors. Pair with a side of 'Acar Timun' (Indonesian pickled cucumbers) to provide a refreshing, acidic crunch against the rich meat. Accompany with a crisp lager or a cold glass of iced lemongrass tea. Top with a sprinkle of crispy fried shallots for added texture and aroma. A side of steamed green beans or bok choy adds a nice color and nutritional balance to the plate.