Padang Beef Rendang — Wongso-Inspired

About This Recipe

This dish is inspired by Chef William Wongso's lifelong championship of Padang rendang — the West Sumatran masterpiece that topped CNN's 2011 World's 50 Most Delicious Foods list, a poll Wongso himself helped publicise. Wongso has insisted, correctly, that proper rendang is not a curry but a slow caramelisation: beef and coconut milk are cooked together for 3–4 hours until the liquid evaporates entirely, leaving the beef coated in a dark, deeply flavoured spice paste. This is our take on the Minangkabau (West Sumatran) tradition Wongso has globalised.

Ingredients

Serves 6

• 1.5 kgbeef chuck or shin(cut into 4cm cubes)
• 1.5 Lcoconut milk(full-fat, freshly extracted ideally)
• 12shallots(or 3 medium red onions)
• 8 clovesgarlic
• 5 cmfresh ginger(peeled)
• 5 cmfresh galangal(peeled)
• 4 cmfresh turmeric(peeled, or 1 tsp ground turmeric)
• 10dried red chilies(soaked in hot water 20 mins, drained)
• 5fresh red chilies(stems removed)
• 2 stalkslemongrass(white parts only, bruised)
• 5kaffir lime leaves
• 2salam leaves(or bay leaves)
• 1 stickcinnamon
• 3whole star anise
• 5whole cloves
• 3green cardamom pods
• 1 tbsptamarind paste
• 60 gtoasted desiccated coconut(ground to powder (kerisik))
• 1 tbspsalt(or to taste)
• 1 tsppalm sugar(or brown sugar)

Instructions

1. 1

   Make the spice paste (bumbu)

   Blend the shallots, garlic, ginger, galangal, turmeric, soaked dried chilies and fresh chilies into a thick, smooth paste. Add a splash of water if needed. This is your rendang bumbu — the foundation of the entire dish.

   A traditional cobek (Indonesian stone mortar) gives the best texture, but a high-powered blender is fine.

2. 2

   Build the cooking liquid

   In a large heavy-bottomed pot, combine the coconut milk, spice paste, lemongrass, kaffir lime leaves, salam leaves, cinnamon, star anise, cloves, cardamom and tamarind. Bring to a gentle simmer over medium heat, stirring constantly to prevent the coconut milk splitting.

3. 3

   Add beef and reduce — phase 1 (KALIO)

   Add the beef and salt. Simmer uncovered, stirring every 10–15 minutes, for about 90 minutes. The liquid will reduce by half and the colour will deepen to golden-brown. This stage is called KALIO — it is rendang's first phase but not the final form.

   Stir often — the coconut milk will catch and burn if neglected.

4. 4

   Phase 2 — KERING

   Continue simmering uncovered for another 60–90 minutes. The liquid will reduce further and the spice paste will start coating the beef. Stir more frequently now — every 5–7 minutes — to prevent sticking. The colour deepens to dark brown.

5. 5

   Phase 3 — RENDANG (the finished form)

   Continue cooking for the final 30–60 minutes, stirring constantly. The liquid should evaporate completely; the beef should be coated in a dark, almost dry spice crust; the colour should be a deep mahogany-black. Stir in the kerisik (toasted ground coconut) and palm sugar in the last 5 minutes. Taste and adjust salt.

6. 6

   Serve

   Serve hot or at room temperature with steamed jasmine rice. Traditional Padang accompaniments include green chili sambal, sayur nangka (jackfruit curry) and crisp prawn crackers. Rendang tastes EVEN better the next day after the spices marry overnight.

Variations

• •

  Rendang Ayam: substitute chicken thighs for beef — reduces cooking time to about 90 minutes total.

• •

  Padang Vegetable Variation: substitute jackfruit (young, unripe) for beef for a Minangkabau vegetarian dish.

• •

  Stop at Kalio: the first phase (90 mins) gives a richer, saucier dish that's also delicious — common in Java but not 'true' rendang.

Storage

Improves with age — keep refrigerated for up to 1 week. Freezes for up to 3 months. Some Padang households age rendang for several days before serving.

Frequently Asked Questions