Beef Rendang

Introduction

Beef Rendang is a deeply flavorful, slow-cooked dry curry that originates from Indonesia, especially the Minangkabau ethnic group of West Sumatra. Known for its complex blend of spices and fall-apart tender beef, it’s often considered one of the most delicious dishes in the world. Traditionally served during ceremonial occasions, Beef Rendang is now enjoyed globally, perfect with rice or flatbreads.

Ingredients

For the Spice Paste (Rempah):

• 6–8 shallots (or 1 large onion)
• 4 garlic cloves
• 1 thumb-sized piece of ginger, peeled
• 1 thumb-sized piece of galangal, peeled (or extra ginger if unavailable)
• 2 stalks lemongrass (white part only), chopped
• 3–4 dried red chilies (soaked in hot water for 10 mins)
• 1–2 fresh red chilies (adjust to taste)

For the Curry:

• 2–2.5 lbs (900g–1.2kg) beef chuck or stewing beef, cut into large cubes
• 2 cups coconut milk
• 1 cup water
• 1 cinnamon stick
• 3 kaffir lime leaves, torn
• 1 turmeric leaf (optional)
• 1 tablespoon tamarind paste or juice
• 1 tablespoon palm sugar or brown sugar
• Salt to taste
• 2 tablespoons vegetable oil

Instructions

1. Make the Spice Paste:
   Blend all the spice paste ingredients in a food processor until smooth. Add a bit of oil or water if needed to help blend.
2. Sauté the Paste:
   Heat oil in a large pot or Dutch oven over medium heat. Add the spice paste and cook, stirring frequently, for about 5–10 minutes until fragrant and oil begins to separate.
3. Add the Beef:
   Add beef to the pot and sear until it’s coated and slightly browned on the outside.
4. Add Liquids and Aromatics:
   Pour in the coconut milk, water, cinnamon stick, kaffir lime leaves, turmeric leaf (if using), tamarind paste, and sugar. Stir well to combine.
5. Simmer:
   Bring to a gentle boil, then reduce heat to low. Cover loosely and simmer for 2–2.5 hours, stirring occasionally, until the beef is very tender and sauce has thickened.
6. Reduce the Sauce:
   Remove the lid and cook uncovered on low heat, stirring frequently, until the sauce is dark brown and the oil begins to separate. This takes another 30–45 minutes. The final texture should be thick and almost dry.
7. Final Seasoning:
   Taste and adjust salt, sugar, or tamarind to balance sweet, sour, and savory notes.

Description

Beef Rendang is a luxurious dry curry that bursts with bold Southeast Asian flavors—lemongrass, chilies, and coconut create a rich, aromatic base. Slow cooking transforms the beef into melt-in-your-mouth tenderness, and the sauce becomes deeply caramelized and sticky. It’s comfort food with an exotic twist, meant to impress.

Tips

• Low and Slow: Rendang is all about patience—don’t rush the simmering process.
• Best Cut: Use beef chuck or shin for the best texture; they become succulent when slow-cooked.
• Make Ahead: Rendang tastes even better the next day as the flavors deepen.
• Spice Control: Adjust the number of chilies based on your heat preference.

Variations

• Chicken Rendang: Use chicken thighs instead of beef and reduce cooking time to about 1 hour.
• Dry vs Wet Rendang: You can stop cooking earlier for a saucier version or continue until it’s nearly dry for the traditional style.
• Vegan Rendang: Substitute beef with jackfruit or mushrooms and use a plant-based milk like coconut cream.

Corrections

• Don’t use lean cuts like sirloin—they dry out. Choose well-marbled cuts for the best results.
• Avoid high heat—boiling the curry will split the coconut milk and ruin the texture.
• Stir regularly in the final phase to prevent sticking and burning.

Enjoy

Serve Beef Rendang hot with steamed jasmine rice, coconut rice, or roti. It also pairs beautifully with pickled vegetables or a crisp cucumber salad. This dish will fill your kitchen with irresistible aromas and your plate with unforgettable flavor.