Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 210 min
Yield: 6 portions
Cuisine: Indonesian
Ingredients: 1 kg · 2¼ lb beef chuck or shin, large cubes; 800 ml · 2 cans coconut milk; 150 g · 8 shallots shallots; 24 g · 6 cloves garlic; 15 g · 10 chilies dried red chilies, soaked; 20 g · 1 thumb ginger; 30 g · 2 thumbs galangal; 15 g · 1 thumb fresh turmeric; 60 g · 2 stalks lemongrass, bruised; 1 g · 5 leaves kaffir lime leaves; 2 g · 1 leaf turmeric leaf, optional; 50 g · ½ cup toasted grated coconut (kerisik); 20 g · 1½ tbsp palm sugar; 15 g · 1 tbsp tamarind paste; 8 g · 1½ tsp salt; 45 ml · 3 tbsp cooking oil

🍽 Serves 6⏱ Prep 30 min🔥 Cook 210 min🌍 Indonesian

Beef slowly cooked in coconut milk and a rich spice paste until dry, dark and deeply flavoured.

📍 West Sumatra · Indonesia

The story of the dish

Rendang comes from the Minangkabau people of West Sumatra, cooked for ceremonies; the long cooking preserved the meat for weeks.

The name: From the Minang word marandang, 'slowly cooking'.

Ingredients

Ingredient	EUg · ml	UScups · spoons
beef chuck or shin large cubes	≈ 1 kg	≈ 2¼ lb
coconut milk	≈ 800 ml	≈ 2 cans
shallots	≈ 150 g	≈ 8 shallots
garlic	≈ 24 g	≈ 6 cloves
dried red chilies soaked	≈ 15 g	≈ 10 chilies
ginger	≈ 20 g	≈ 1 thumb
galangal	≈ 30 g	≈ 2 thumbs
fresh turmeric	≈ 15 g	≈ 1 thumb
lemongrass bruised	≈ 60 g	≈ 2 stalks
kaffir lime leaves	≈ 1 g	≈ 5 leaves
turmeric leaf optional	≈ 2 g	≈ 1 leaf
toasted grated coconut (kerisik)	≈ 50 g	≈ ½ cup
palm sugar	≈ 20 g	≈ 1½ tbsp
tamarind paste	≈ 15 g	≈ 1 tbsp
salt	≈ 8 g	≈ 1½ tsp
cooking oil	≈ 45 ml	≈ 3 tbsp

≈ amount suggested from similar recipes

Tools & equipment

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Also used: heavy wok or pot · blender

Method

Blend shallots, garlic, chilies, ginger, galangal and turmeric to a paste.
Fry the paste in oil until fragrant and the oil separates.
Add the beef, lemongrass and leaves and stir to coat.
Pour in the coconut milk and simmer uncovered, stirring often.
After about 2 hours add kerisik, palm sugar, tamarind and salt.
Keep cooking, stirring, until the sauce is dry and dark and the beef is tender, about 3.5 hours total.
Serve with steamed rice.

👨‍🍳 Chef’s tips

Stir more often at the end so the thick paste does not burn.

📱 Scan to watch me cook ityoutu.be/ZHsQ-dPEs_oEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 6

620kcal

38 gprotein

12 gcarbs

47 gfat

Allergens

Milk

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▶ Watch me cook it: youtu.be/ZHsQ-dPEs_o

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