Beef Rendang (Slow-Cooked Indonesian Beef)
The crown jewel of Indonesian cooking: chunks of beef simmered slowly in coconut milk and a pounded spice paste until the liquid reduces to a dark, clinging, intensely aromatic coating and the meat is spoon-tender. Rendang comes from the Minangkabau people of West Sumatra, where it's cooked for ceremonies and can keep for weeks — the spices and slow caramelisation preserve it. Regularly voted one of the world's best dishes.
- Prep time
- 30 min
- Cook time
- 3 hr
- Yield
- 6 servings
Ingredients
Quantities are shown as originally provided.
- 1.2kg (2½ lb) beef chuck or shin, cut into 4cm chunks
- 800ml coconut milk (2 x 400ml tins/cans, full fat)
- 2 stalks lemongrass, bruised and knotted
- 6 kaffir lime leaves
- 2 turmeric leaves if available (optional but traditional)
- 1 cinnamon stick
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt, plus more to taste
- 8 shallots, roughly chopped
- 6 cloves garlic
- 4cm piece fresh ginger
- 4cm piece galangal
- 2 tablespoons Spice Island Sambal Oelek (or 8-12 dried red chilies, soaked)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- Steamed white rice
- Cucumber slices
- Extra sambal on the side
Instructions
- 1
Blend all the spice paste ingredients into a smooth paste, adding a splash of water if needed. This is the bumbu — the flavour engine of the whole dish.
- 2
In a wide, heavy pan, combine the beef, spice paste, coconut milk, lemongrass, lime leaves, turmeric leaves, cinnamon, tamarind, palm sugar, and salt. Stir well and bring to a gentle simmer, uncovered.
- 3
Simmer uncovered over medium-low heat for the first hour, stirring every 15 minutes. The coconut milk will bubble and gradually thicken — this stage is technically 'gulai', the soupy ancestor of rendang.
- 4
Continue simmering for the second hour, stirring every 10 minutes as the sauce thickens to a rich brown gravy coating the meat. This stage is 'kalio' — many Indonesian restaurants stop here.
- 5
In the final 30-60 minutes, the oil separates from the coconut milk and the meat begins to fry gently in it. Stir constantly now, scraping the bottom, as the coating darkens to deep mahogany and turns almost dry.
- 6
Taste and adjust with salt or palm sugar. Rest for at least 30 minutes before serving — rendang is even better the next day. Serve with steamed rice, cucumber, and sambal.