Beef Rendang

About This Recipe

Rendang is one of the most complex and celebrated dishes in the Indonesian and Malay culinary canon, and it has been voted by CNN readers as the most delicious food in the world on more than one occasion. Originating with the Minangkabau people of West Sumatra, rendang begins as a braise but is cooked so long — two to four hours — that all the liquid evaporates and the coconut milk, chilli paste and spices caramelise around each piece of meat in a dark, intensely aromatic crust. The result is beef that is simultaneously tender and firm, moist but not saucy, and flavoured with layer upon layer of lemongrass, galangal, turmeric, kaffir lime leaf and toasted coconut. Rendang is traditionally prepared for festivals and celebrations and actually improves in flavour over several days.

Ingredients

Serves 6

• 1 kgbeef chuck or brisket(cut into large chunks)
• 400 mlcoconut milk
• 50 gdesiccated coconut(toasted until golden (kerisik))
• 3 stalkslemongrass(bruised)
• 5kaffir lime leaves
• 2turmeric leaves(or 1 teaspoon ground turmeric)
• 2 tablespoonstamarind paste
• 1 tablespoonpalm sugar or brown sugar
• 8dried red chillies(soaked in hot water)
• 6shallots(roughly chopped)
• 4 clovesgarlic
• 3 cmfresh galangal(sliced)
• 2 cmfresh ginger(sliced)
• 1 teaspoonground coriander

Instructions

1. 1

   Make the spice paste

   Blend or pound the soaked chillies, shallots, garlic, galangal, ginger and ground coriander into a smooth paste using a blender or mortar and pestle.

2. 2

   Make the kerisik

   Toast the desiccated coconut in a dry pan over medium heat, stirring constantly, for 5–8 minutes until deep golden brown. Transfer to a mortar and pound until it forms a rough oily paste. This kerisik is the secret to authentic rendang flavour.

   Don't rush the toasting — the coconut should be a deep mahogany colour for full flavour development.

3. 3

   Fry the paste

   In a large heavy pot or wok, cook the spice paste over medium heat, stirring, for 5 minutes until fragrant and the oil separates. Add the lemongrass stalks, kaffir lime leaves and turmeric leaves.

4. 4

   Add beef and coconut milk

   Add the beef chunks and toss to coat in the spice paste. Pour in the coconut milk, tamarind paste, sugar and enough water to barely cover the beef (about 200ml). Stir to combine and bring to a boil.

5. 5

   Long slow simmer

   Reduce heat to a gentle simmer and cook uncovered, stirring every 20–30 minutes, for 2–3 hours. The liquid will slowly reduce and the colour will deepen from pale yellow to gold to dark brown.

6. 6

   Add kerisik and caramelise

   When the sauce has reduced to a thick gravy barely coating the beef, add the kerisik. Continue cooking, now stirring more frequently, as the remaining moisture evaporates and the spices and coconut caramelise around the beef. This final stage takes 20–40 minutes and requires attention to prevent burning. The rendang is ready when the beef is very dark, almost dry, and coated in a deeply aromatic spiced crust.

7. 7

   Rest and serve

   Remove the lemongrass and lime leaves. Serve with steamed white rice or ketupat (compressed rice cakes), with sambal on the side.

Variations

• •

  Chicken rendang uses the same method but cooks in half the time.

• •

  Rendang Tok from Perak, Malaysia, is cooked even drier and darker than the Indonesian original.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Rendang keeps at room temperature for 2–3 days (the spices and caramelised coconut act as a preservative), in the fridge for 1 week, or in the freezer for 3 months. It improves with time.

Frequently Asked Questions