Indonesia · Meat Dishes · Spicy
Beef Rendang
Voted the world’s best food by CNN Travel readers in 2011 — slow-braised beef in a rich aromatic paste of coconut milk, garlic, ginger, galangal, lemongrass, and spices, cooked uncovered for hours until every drop of liquid evaporates and the meat is coated in a dark caramelized crust. A labor of love from West Sumatra that gets even better the next day.
150 min 380 kcal 5 serves Advanced🌶️Spicy🇮🇩Indonesia★★★★★4.7· 6 reviews
Ingredients
ServingsMetric
- 800 gbeef, cut into 3x3 cm cubes
- 400 mlthick coconut milk
- 3 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 cinnamon stick
- 2 tbsptoasted coconut
- 2 tbspvegetable oil
- salt to taste
- 6 garlic cloves
- 4 shallots or 2 small onions
- 2 cmfresh ginger
- 2 cmfresh galangal
- 2 cmfresh turmeric
- 3 red chili peppers
- 1 tspcoriander seeds
- 1 tspcumin
- 1 tspblack pepper
- 1 tspsugar
Method
- Blend all paste ingredients (garlic, shallots, ginger, galangal, turmeric, chili, coriander, cumin, pepper, sugar) in a blender until smooth.
- Heat oil in a deep heavy-bottomed pan or wok. Fry the paste over medium heat for 5–7 minutes until fragrant and slightly thickened.
- Add the beef cubes. Brown on all sides until lightly golden.
- Pour in the coconut milk. Add kaffir lime leaves and cinnamon stick and toasted coconut if using. Bring to a gentle boil.
- Reduce heat to minimum. Cook UNCOVERED for 2–2.5 hours, stirring occasionally, until the sauce reduces to a thick paste and the oil begins to separate. The sauce must fully evaporate — this is what makes rendang rendang.
- When the sauce becomes almost paste-like, continue carefully stirring the meat in the remaining paste until the surface caramelizes. Serve hot with steamed jasmine rice, cucumber slices, and lime.
FAQ
Yes. In 2011 CNN Travel conducted a reader poll of the world’s 50 best foods and rendang took first place, beating pizza, sushi, and laksa. Millions of people around the world voted. It is not an academic prize, but the title became part of rendang’s global reputation.
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Comments (2)
Ренданг — это не карри. Это сухое тушёное мясо, где соус полностью впитывается. Если у вас в тарелке жидкость — вы не доготовили, терпите ещё час. Кокосовое молоко должно полностью выпариться и обжарить мясо в кокосовом масле. Именно этот момент делает ренданг рендангом.
The pan needs to be properly hot before the beef goes in for beef rendang. A lukewarm pan steams instead of sears. Wait until you see the faintest wisp of smoke — that's your signal.