Indonesian Beef Rendang

About This Recipe

Rendang was voted the world's most delicious dish by CNN in 2011 and again in 2017 — and it thoroughly deserves the title. Originating from the Minangkabau people of West Sumatra, rendang is a dry curry of extraordinary complexity. Beef is slow-cooked in coconut milk and a fragrant paste of 15+ ingredients for 3–4 hours until all the liquid evaporates and the meat cooks in its own caramelised coconut fat.

Ingredients

Serves 6

• 1.2 kgbeef chuck or short rib(cut into large 5cm chunks)
• 800 mlcoconut milk (full fat)
• 200 mlcoconut cream
• 3 stalkslemongrass(bruised)
• 6kaffir lime leaves
• 2turmeric leaves(or 1 tsp ground turmeric)
• 1 piecegalangal (3cm)(bruised)
• 8shallots
• 6 clovesgarlic
• 6dried red chillies(soaked in hot water 10 min)
• 4fresh red chillies
• 2 cmfresh ginger
• 2 tspground coriander
• 1 tspground cumin
• 1 tspturmeric powder
• 2 tbspcoconut or vegetable oil
• 1.5 tspsalt

Instructions

1. 1

   Make the spice paste

   Blend shallots, garlic, all chillies, ginger and ground spices with a little water into a smooth paste.

2. 2

   Fry the paste

   Heat oil in a large heavy pot. Fry spice paste over medium heat 8–10 minutes, stirring constantly, until fragrant and the oil separates.

   Frying the paste properly is the foundation of rendang. Undercooked paste = raw spice taste.

3. 3

   Add aromatics and beef

   Add lemongrass, galangal, kaffir lime leaves and turmeric leaves. Add beef and stir to coat in paste. Cook 5 minutes.

4. 4

   Add coconut milk

   Pour in coconut milk and coconut cream. Bring to a boil, then reduce to a strong simmer. Cook uncovered, stirring occasionally.

5. 5

   The long cook — 3 to 4 hours

   After about 1.5 hours, the coconut milk will have reduced significantly. As the liquid reduces further, stir more frequently to prevent sticking. The rendang goes through stages: liquid → thick sauce → dry and dark. This last stage is where the magic happens — the beef fries in coconut fat and caramelises.

   The rendang is done when it's dark brown, almost dry, and the beef is tender. This takes patience. Don't rush with high heat.

6. 6

   Rest and serve

   Let rendang rest 15 minutes off heat. The flavours deepen further. Serve over steamed rice with a simple salad.

Variations

• •

  Chicken Rendang: use bone-in chicken thighs — cook time reduces to 1.5 hours.

• •

  Lamb Rendang: goat meat is the traditional choice in Padang — rich and gamey.

Storage

Room temperature up to 3 days (the dryness naturally preserves it). Refrigerate up to 1 week. Freezes perfectly up to 3 months.

Frequently Asked Questions