Indonesia · Meat Dishes
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…
Ingredients
- beef, cut into 3x3 cm cubes800 g
- thick coconut milk400 ml
- lemongrass stalks, bruised3
- kaffir lime leaves2
- cinnamon stick1
- toasted coconut2 tbsp
- vegetable oil2 tbsp
- salt to taste
- garlic cloves6
- shallots or 2 small onions4
- fresh ginger2 cm
- fresh galangal2 cm
- fresh turmeric2 cm
- red chili peppers3
- coriander seeds1 tsp
- cumin1 tsp
- black pepper1 tsp
- sugar1 tsp
Method
- 1Blend all paste ingredients (garlic, shallots, ginger, galangal, turmeric, chili, coriander, cumin, pepper, sugar) in a blender until smooth.
- 2Heat oil in a deep heavy-bottomed pan or wok. Fry the paste over medium heat for 5–7 minutes until fragrant and slightly thickened.
- 3Add the beef cubes. Brown on all sides until lightly golden.
- 4Pour in the coconut milk. Add the bruised lemongrass stalks, kaffir lime leaves and cinnamon stick, and toasted coconut if using. Season with salt to taste. Bring to a gentle boil.
- 5Reduce 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.
- 6When 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.