Beef Rendang
Beef Rendang is much more than just a dish—it’s a journey into the heart of Indonesian culinary tradition. This slow-cooked masterpiece is deeply rooted in the Minangkabau culture of West Sumatra and has since gained recognition worldwide for its intricate layers of flavor. Each ingredient contributes to its complexity, from the warm spices and creamy coconut milk to the tangy tamarind and nutty toasted coconut.What sets rendang apart is its versatility and depth. The beef, simmered gently until tender, absorbs the aromatic paste made from fresh ginger, lemongrass, turmeric, and chilies. The result is a dish with bold, harmonious notes of spice, heat, and creaminess. As the sauce reduces and thickens, the flavors concentrate, creating a coating that clings beautifully to every piece of beef. The addition of toasted coconut provides a delightful crunch and nutty undertone, elevating the dish to gourmet status.
Equipment
- food processor To blend the rendang paste into a smooth consistency.
- Wok or Heavy-Bottomed Pan: For frying the paste and cooking the rendang.
- Blender or Mortar and Pestle: To process toasted coconut into a fine powder.
- Saucepan with Lid: For cooking herby rice.
Ingredients
For the Rendang
- 1 onion roughly chopped
- 1 tbsp chopped fresh ginger
- 1 tbsp chopped galangal (or another tbsp of the above)
- 1 tbsp chopped garlic
- 1 stalk lemongrass roughly chopped, tough outer layer removed
- 1 tsp turmeric
- 6 long red dried chilies soaked in water and roughly chopped
- 2 tbsp sunflower oil
- 1 stick cinnamon
- 6 pods cardamom
- 1 lb braising steak 650g, cut into 1-inch cubes
- 4 kafir lime leaves
- zest of a kafir lime or lime
- 400 ml coconut milk
- 1 tbsp tamarind paste or juice of a lime
- 50 g desiccated coconut
- coriander sprigs to garnish
For the Herby Rice
- 1 tbsp sunflower oil
- 1 stick cinnamon
- 4 pods cardamom
- 250 g basmati rice
- 600 ml water
- 2 tbsps chopped fresh coriander
- sea salt
To Serve
- deep-fried shallots
- 1 deep-fried red chili
Instructions
For the Rendang Paste:
- Place the onion, ginger, galangal, garlic, lemongrass, turmeric, and chilies in a food processor. Blend to form a smooth purée.
- Heat a wok and add oil. Stir the paste into it over high heat until the paste turns darker and highly aromatic.
- Add the cardamom pods (crushed gently with the back of a spoon before frying) and the cinnamon stick (broken in half), and cook for another minute then add the meat.
- Fry the meat in the paste, stirring constantly, until well-browned.
- Pour the coconut milk and the tamarind purée over, and bring to a gentle shimmer. Add the kafir lime leaves and zest.
- Season with salt, stir well then reduce to a simmer.
- Cook between 60 to 90 minutes, stirring frequently. The meat should be tender and the sauce reduced and thick.
- Meanwhile, toast the desiccated coconut in a dry pan. Keep an eye on it as it will burn quickly. It should be in a lovely deep brown when ready. Then process in the blender to powder (or in a mortar and pestle). When the rendang is ready, stir into the mixture making sure that they are well-combined.
For the Herby Rice:
- Wash the rice really well under cold water. The water will run clear when it is washed enough. Allow to drip dry. Heat the oil in a heavy-based saucepan that has a tight-fitting lid.
- Add the spices and fry for a minute.
- Add the rice and fry until the grains begin to turn into opaque white.
- Add water and a pinch of salt.
- Bring to a boil then allow to bubble away until all the water has nearly been absorbed and the air holes are beginning to appear.
- At this point, pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand or 5 minutes (do not remove the lid).
- Keep warm until everything else is ready. You can hold the rice like this for up to half an hour.
To Serve:
- Mix the herbs into the rice and divide into 4 warmed serving dishes. Next, spoon on the rendang, finish with a few sprigs of coriander, and serve immediately, garnished with deep-fried shallots and chili.
Notes
What Makes This Dish Special:
-
Slow-Cooked Perfection:
- The beef becomes tender and flavorful as it absorbs the rich, spiced coconut sauce.
-
Depth of Flavor:
- A balance of heat, tang, and creaminess, with toasted coconut adding a unique nutty profile.
-
Versatile Pairing:
- Served with aromatic herby rice, it’s the ultimate comfort food with a touch of elegance.
Preparation Notes:
-
Rendang Paste:
- Use fresh ingredients for maximum aroma and flavor.
-
Rice Washing:
- Wash the rice thoroughly to remove excess starch for light and fluffy grains.
-
Toasted Coconut:
- Keep an eye on it as it browns quickly, ensuring a deep, nutty flavor without burning.
Tips for Customization:
-
Heat Level:
- Adjust the number of chilies for more or less spice.
-
Coconut Milk Substitute:
- Use a mix of heavy cream and water if coconut milk is unavailable.
-
Herb Variations:
- Add mint or dill to the rice for a different herbal note.
Serving Suggestions:
- Garnish with fresh coriander sprigs, deep-fried shallots, and a whole deep-fried chili for a stunning presentation.
- Pair with a simple cucumber salad or steamed green beans to balance the richness.
- Enjoy with a side of sambal oelek for an extra spicy kick.
Storage & Reheating:
-
Refrigeration:
- Store leftover rendang and rice in separate airtight containers for up to 3 days.
-
Freezing:
- Rendang freezes well for up to 2 months. Thaw overnight in the refrigerator.
-
Reheating:
- Reheat gently over low heat, adding a splash of water or coconut milk to loosen the sauce.
Nutrition
Calories: 633kcalCarbohydrates: 66gProtein: 8gFat: 40gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 31mgPotassium: 502mgFiber: 6gSugar: 4gVitamin A: 7IUVitamin C: 4mgCalcium: 86mgIron: 5mg
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