Beef Rendang Recipe
Beef Rendang Recipe by Chef Luca De Santis, step by step with the cooking video. Beef slowly cooked in coconut milk and a rich spice paste until dry, dark
Life In Full Flavor@LifeInFullFlavor · recipes, food stories and history by Chef Luca De Santis
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Indonesian
Beef Rendang
Beef slowly cooked in coconut milk and a rich spice paste until dry, dark and deeply flavoured.
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
| Item | UAEamazon.ae | USamazon.com |
|---|---|---|
| Chef Knife | 🛒 Buy | 🛒 Buy |
| Cutting Board | 🛒 Buy | 🛒 Buy |
| Wooden Spoon | 🛒 Buy | 🛒 Buy |
| Measuring Cups & Spoons | 🛒 Buy | 🛒 Buy |
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.
Nutrition per portion estimate · 1 of 6
620kcal
38 gprotein
12 gcarbs
47 gfat
Allergens
Milk
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