Beef Rendang
Beef cooked very slowly in coconut milk with a rich paste of chilies, shallots, garlic, ginger, galangal and lemongrass until the sauce cooks away and coats the meat in a dark, spicy, caramelized crust.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the spice paste
Blend the shallots, garlic, chilies, ginger, galangal and turmeric with a splash of water into a smooth paste.
Toast the coconut
Put the desiccated coconut in a dry pan over medium-low heat. Stir all the time for 5–6 minutes until dark golden brown. Let it cool, then crush it in a mortar or blender until oily and paste-like. This toasted coconut paste is called kerisik.
Fry the paste
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Add beef and coconut milk
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Cook slowly
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Add the flavorings
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Cook until dry
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Serve
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Make the spice paste
Blend the shallots, garlic, chilies, ginger, galangal and turmeric with a splash of water into a smooth paste.
Toast the coconut
Put the desiccated coconut in a dry pan over medium-low heat. Stir all the time for 5–6 minutes until dark golden brown. Let it cool, then crush it in a mortar or blender until oily and paste-like. This toasted coconut paste is called kerisik.
Fry the paste
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add beef and coconut milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the flavorings
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook until dry
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Serve
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The Story Behind the Dish
Rendang was created by the Minangkabau people of West Sumatra. Cooking beef for hours in coconut and spices until dry preserved it, so it could last for weeks without a fridge. Travelers and traders carried it on long journeys.
For the Minangkabau, rendang is served at weddings, festivals and to honor guests. Padang restaurants, run by Minangkabau cooks, spread it across Indonesia and the world.
⭐ Why It's Famous
The deep, rich flavor from hours of slow cooking is unlike any other curry.
💡 Fun Fact
In a 2011 CNN readers' poll of the world's most delicious foods, rendang came first.
Minangkabau people, West Sumatra
-0.95°S, 100.42°E
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