Beef Rendang

About This Recipe

Rendang is one of the most complex and labour-intensive dishes in the world's culinary repertoire, originating with the Minangkabau people of West Sumatra, Indonesia. Unlike most braises, rendang is cooked until every drop of liquid has evaporated and the coconut fat fries the beef in the remaining spice paste — a process called kalio, and ultimately rendang when fully dry. This unique technique creates layers of flavour and a preservation effect that allows rendang to keep for weeks at room temperature in Indonesia's tropical climate. Voted the world's most delicious food multiple times in CNN polls, it is a dish of transcendent depth.

Ingredients

Serves 4

• 1 kgbeef chuck or short rib(cut into 5 cm cubes)
• 800 mlfull-fat coconut milk
• 4 stalkslemongrass(white parts only, bruised)
• 5 wholekaffir lime leaves(torn)
• 2 piecesgalangal(2 cm thick, bruised)
• 1 wholeturmeric leaf(torn (optional))
• 1 tbsptamarind paste
• 2 tsppalm sugar or brown sugar
• 1 tspsalt
• 6 wholeshallots(roughly chopped, for paste)
• 4 clovesgarlic(for paste)
• 5 wholedried red chillies(soaked in hot water 15 min, for paste)
• 3 wholefresh red chillies(for paste)
• 3 cmfresh ginger(for paste)
• 2 cmfresh turmeric(for paste (or 1 tsp powder))
• 1 tspcoriander seeds(toasted, for paste)
• 0.5 tspcumin seeds(toasted, for paste)

Instructions

1. 1

   Make the spice paste (bumbu)

   Blend shallots, garlic, fresh and dried chillies, ginger, turmeric, coriander, and cumin in a food processor or blender until a smooth paste forms, adding a splash of water if needed. This bumbu is the aromatic foundation of the rendang and should smell vivid and complex.

   Traditionally the paste is pounded in a stone mortar — this produces a rougher, more textured paste with superior flavour to a blender.

2. 2

   Combine all ingredients

   In a large, wide wok or heavy-based pot, combine the beef, spice paste, coconut milk, lemongrass, galangal, kaffir lime leaves, turmeric leaf, tamarind, palm sugar, and salt. Stir to combine. The beef should be mostly submerged in the coconut milk.

3. 3

   Simmer and reduce — stage one

   Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat to medium and cook uncovered, stirring every 5–10 minutes, for about 1 hour until the coconut milk has reduced by more than half and the mixture is thick and creamy. The colour will deepen from pale yellow to golden.

4. 4

   Continue cooking to kalio — stage two

   Reduce heat further to medium-low. Continue cooking and stirring more frequently now that the liquid is reduced. Cook for a further 1–1.5 hours until all the coconut milk has been absorbed and the fat has separated out and begun to fry the beef and spices. The mixture will crackle and sizzle rather than bubble.

   Stay close during this final stage — once the coconut milk is gone, the risk of burning increases significantly. Stir every 2–3 minutes.

5. 5

   Final dry-fry to rendang

   Continue cooking on low heat, stirring constantly, for a further 30–45 minutes until the spice paste has turned very dark brown and is coating the beef in a dry, crumbly layer. The beef pieces should be deep mahogany in colour and the spices should smell deeply toasted and caramelised. Taste — it should be complex, rich, and deeply savoury.

6. 6

   Rest and serve

   Remove lemongrass, galangal pieces, and lime leaves. Let the rendang rest for 15 minutes — the flavours settle and deepen. Serve over steamed white rice with cucumber and additional chilli sambal if desired.

Variations

• •

  Chicken rendang (rendang ayam): Use bone-in chicken pieces — reduce total cooking time to about 90 minutes.

• •

  Lamb rendang: Substitute lamb shoulder for beef — it pairs exceptionally well with the spice profile.

• •

  Wet rendang (kalio): Stop cooking when the sauce is still thick and creamy rather than dry — a milder, saucier version.

Storage

Rendang's original purpose was preservation. At room temperature in a cool, dry climate it keeps for up to 2 weeks; in a tropical climate, 3–5 days. Refrigerated, it keeps for 2 weeks. Frozen, it keeps for 6 months. The flavour deepens with time — day three is arguably the peak. Reheat gently in a pan over low heat.

Frequently Asked Questions