Beef Rendang Recipe

Beef Rendang is a delicious dish from West Sumatra. It’s made by cooking beef with a mix of spices and coconut milk until the meat becomes really soft. After that, it’s fried with the leftover sauce until it caramelizes and coats the beef with amazing flavor.

The taste of Beef Rendang comes in layers, kind of like a stick of three-course-dinner chewing gum from Willy Wonka. First, you taste the fresh lemongrass and ginger. Then, the savory beef and spicy chili hit you, and finally, the creamy coconut milk lingers on your tongue.

History and Origin Of Beef Rendang

Beef Rendang originates from the Minangkabau ethnic group in West Sumatra, Indonesia. It’s a traditional dish that has been passed down through generations and holds cultural significance, often served at ceremonial events, celebrations, and family gatherings. The recipe was developed as a way to preserve meat in tropical climates, where refrigeration wasn’t available. The slow cooking process, combined with spices and coconut milk, allowed the meat to be stored for longer periods.

ALSO READ: Bánh Xèo (Sizzling Pancakes)

Beef Rendang

Recipe by RecipeWikkiCourse: MainCuisine: IndonesiaDifficulty: Medium

Servings

5

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

890

kcal

The easy-to-make beef rendang is one of the most amazing curry dishes I’ve ever eaten. A few specialty ingredients, from the Asian grocery is all you need to make it!

Ingredients

• 8 whole cloves (smashed into a powder)

• 1 teaspoon nutmeg

• 2 teaspoons turmeric

• 12 shallots (or 1 large onion)

• 6 cloves garlic (peeled)

• a 3″ piece of ginger (peeled and roughly chopped)

• a 3″ piece of galangal (peeled and roughly chopped)

• 6 red chilies (stemmed)

• 2 tablespoons oil

• 4 lb. boneless beef chuck or brisket (cut into 2″ pieces)

• 1 stalk lemongrass (trimmed and crushed with the back of your knife)

• 2 cinnamon sticks

• 1 star anise

• 2 cans unsweetened coconut milk (about 27 fl. ounces; 800 ml)

• 1 cup beef broth (235 ml)

• salt (to taste)

• 8 Kaffir lime leaves

• 1 tablespoon lime juice

• 1 tablespoon brown sugar

• 1/2 cup toasted unsweetened coconut flakes (optional)

Directions

• In a blender or food processor, add the powdered cloves, nutmeg, turmeric, shallot/onion, garlic, ginger, galangal, and chilies and blend until smooth. Heat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3 minutes, until fragrant.
• Add the beef to the pot and cook for 3 minutes, stirring constantly. Then add the lemongrass, cinnamon sticks, star anise, coconut milk, beef broth, and salt, to taste. Bring to a boil. Once boiling, turn the heat to low and simmer for 90 minutes, stirring frequently to prevent burning.
• Add the lime leaves, lime juice, brown sugar, and coconut flakes (if using) and stir. Simmer for another 2 hours, until the sauce is thick and dark, and the meat is very tender. Taste for seasoning and adjust seasoning with salt and sugar to taste. Remove the lemon grass, lime leaves, and whole spices, and serve!

Notes

• Use the right cut of beef: Go for cuts like chuck or brisket, which have enough fat and connective tissue to break down during the slow cooking process, making the meat tender.
• Toast the spices: Toasting the spices like turmeric, cumin, and coriander before blending them into a paste can release more flavor and add depth to the dish.