This recipe provides instructions for making Beef Rendang, a rich, complex, and deeply flavorful dry curry originating from the Minangkabau ethnic group of Indonesia, particularly West Sumatra. Often described as a “dry curry” because it is cooked for several hours until almost all of the liquid evaporates, leaving behind tender pieces of beef coated in a dark, intensely aromatic spice paste and coconut milk solids. Rendang is considered one of the most delicious and culturally significant dishes in Indonesian cuisine, celebrated for its intricate blend of spices and the slow-cooking process that tenderizes the beef and intensifies the flavors. It is a dish that requires patience but rewards with an unparalleled depth of taste and aroma.
The hallmark of Beef Rendang is its complex spice paste, known as “bumbu.” This paste is a fragrant and potent mixture of various aromatic roots, spices, and herbs that are typically ground together to form a flavorful base for the curry. Common ingredients in the bumbu include shallots, garlic, ginger, galangal (a ginger-like rhizome with a piney, citrusy aroma), turmeric (fresh or powdered, for color and earthy flavor), lemongrass (bruised or finely chopped, for its lemony fragrance), chilies (red chilies for heat and color, bird’s eye chilies for extra spiciness), candlenuts (for richness and thickening), coriander seeds (toasted and ground, for a warm, citrusy flavor), cumin seeds (toasted and ground, for an earthy, warm flavor), and sometimes other spices like cloves, star anise, and nutmeg, depending on regional variations.
The beef used in Rendang is typically stewing beef, such as chuck or round, which benefits from long, slow cooking to become incredibly tender. The beef is usually cut into bite-sized chunks. The cooking liquid is primarily coconut milk, often used in two stages: thinner coconut milk initially, which cooks down and allows the spices to infuse the beef, followed by thicker coconut milk towards the end, which reduces and creates a rich, almost caramelized sauce coating the meat.
The cooking process is long and slow, typically taking several hours over low heat. This extended cooking time allows the beef to absorb the complex flavors of the spice paste, and the coconut milk to reduce and separate, resulting in tender, deeply flavored meat coated in a dark, fragrant, and slightly oily sauce. The color of well-cooked Rendang is a deep, rich brown to almost black.
There are variations of Rendang, including “Kalio,” which is considered an earlier stage of Rendang with more sauce remaining and a lighter color. However, true Rendang is cooked until it is quite dry.
Beef Rendang is traditionally served with steamed white rice and can be accompanied by other Indonesian side dishes. Its rich and complex flavor profile, combining savory, spicy, and slightly sweet notes, makes it a truly unforgettable culinary experience. The image shows a serving of what appears to be Rendang. There are several chunks of dark brown, almost caramelized meat coated in a thick, rich sauce on a white plate. The texture looks fibrous and tender, consistent with slow-cooked beef. There are also some reddish-brown and yellowish oily residues on the plate, indicative of the coconut milk and spices cooked down.
The texture of Beef Rendang is characterized by incredibly tender, almost melt-in-your-mouth pieces of beef coated in a rich, slightly dry, and often slightly oily sauce that is thick with ground spices and caramelized coconut milk solids.
The flavor profile is intensely complex and aromatic, featuring a deep savory base from the beef, a rich creaminess from the coconut milk, a warm and earthy spiciness from the blend of chilies, ginger, galangal, turmeric, coriander, and cumin, and subtle nutty notes from the candlenuts, often with hints of lemongrass and other regional spices.
Beef Rendang (Rendang Daging) is a rich and flavorful Indonesian dry beef curry slow-cooked in a complex spice paste and coconut milk until the liquid evaporates and the beef is tender and coated in a dark, aromatic sauce.
The preparation involves grinding a complex spice paste (bumbu), sautéing it with beef, adding coconut milk (thin and then thick), and then slow-cooking for several hours until the beef is tender and the sauce has reduced and caramelized.
Ingredients:
- 2 lbs (about 900g) beef stew meat (such as chuck or round), cut into 1-2 inch cubes
- 4 cups thin coconut milk (from freshly grated coconut or canned)
- 2 cups thick coconut milk (from freshly grated coconut or canned)
- 3 tablespoons vegetable oil, for sautéing
- 3 lemongrass stalks, bruised
- 4 kaffir lime leaves, tied in a knot
- 2 salam leaves (Indonesian bay leaves)
- 2-3 pieces of asam kandis (dried tamarind slices) or 1 tablespoon tamarind paste mixed with 2 tablespoons water
For the Spice Paste (Bumbu):
- 12 shallots
- 6 cloves garlic
- 2 inches fresh ginger, peeled
- 2 inches fresh galangal, peeled
- 1 inch fresh turmeric, peeled (or 1 teaspoon turmeric powder)
- 4-8 red chilies, deseeded for less heat (adjust to your preference)
- 2-4 bird’s eye chilies (optional, for extra heat)
- 4 candlenuts, roughly chopped (can substitute with macadamia nuts or blanched almonds)
- 1 tablespoon coriander seeds, toasted
- 1 teaspoon cumin seeds, toasted
- ½ teaspoon ground cloves (optional)
- 1 star anise (optional)
- Small piece of nutmeg (optional, grated)
- Salt to taste
- Sugar to taste (optional, to balance flavors)
Equipment:
- Food processor or blender (for grinding spice paste)
- Large, heavy-bottomed pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Stirring spoons
Instructions:
- Prepare the Spice Paste (Bumbu): Combine all the ingredients for the spice paste (shallots, garlic, ginger, galangal, turmeric, chilies, candlenuts, coriander seeds, cumin seeds, cloves, star anise, nutmeg, salt, and sugar if using) in a food processor or blender. Grind until you have a smooth and fragrant paste. You may need to add a little bit of oil or water to help it blend.
- Sauté the Spice Paste: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ground spice paste and sauté, stirring frequently, for about 10-15 minutes until the paste is fragrant and has darkened slightly. Be careful not to burn it.
- Add Aromatics and Beef: Add the bruised lemongrass stalks, knotted kaffir lime leaves, and salam leaves to the pot. Stir in the beef cubes, ensuring they are well coated with the spice paste. Cook for about 5-10 minutes, stirring occasionally, until the beef is browned on all sides.
- Add Thin Coconut Milk and Tamarind: Pour in the thin coconut milk and add the asam kandis or tamarind paste mixture. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and the liquid has reduced significantly. Stir occasionally to prevent sticking.
- Add Thick Coconut Milk: Pour in the thick coconut milk. Continue to simmer uncovered over low heat, stirring frequently, for another 1 to 2 hours, or even longer. The goal is to cook the Rendang until almost all the liquid has evaporated, the coconut milk has separated and become oily, and the beef is coated in a dark, rich, and fragrant sauce. The color should be a deep brown to almost black. Be very attentive during this stage, stirring often to prevent the bottom from scorching.
- Cook Until Dry: Continue cooking and stirring until the Rendang reaches the desired consistency – the beef should be very tender and coated in a thick, dark, and slightly oily sauce. There should be very little liquid remaining. The process can take a total of 3-4 hours or more.
- Adjust Seasoning: Taste the Rendang and adjust the seasoning with salt or a little sugar if needed.
- Serve: Once the Rendang is cooked to perfection, remove the lemongrass, kaffir lime leaves, and salam leaves. Serve hot with steamed white rice.
Tips for Authentic Rendang:
- Fresh Ingredients: Using fresh spices and aromatics for the bumbu will result in the best flavor.
- Patience is Key: The long, slow cooking process is essential for tenderizing the beef and developing the complex flavors. Don’t rush it.
- Coconut Milk Quality: Use good quality coconut milk. Freshly squeezed is ideal, but good canned coconut milk will also work.
- Stirring: Frequent stirring, especially in the later stages of cooking, is crucial to prevent burning and to ensure even cooking.
- Heat Level: Adjust the number and type of chilies in the bumbu according to your spice preference.
- Regional Variations: Be aware that there are many regional variations of Rendang, with slight differences in the spice mix and cooking methods. This recipe aims for a classic West Sumatran style.
- Make Ahead: Rendang actually tastes even better the next day as the flavors continue to meld. It can be stored in the refrigerator for several days and reheated. It also freezes well.
Enjoy this authentic and delicious Beef Rendang! It’s a culinary masterpiece that is worth the time and effort.