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…

150 min✻5 servings✻380 kcal
Beef Rendang

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

  1. 1Blend all paste ingredients (garlic, shallots, ginger, galangal, turmeric, chili, coriander, cumin, pepper, sugar) in a blender until smooth.
  2. 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.
  3. 3Add the beef cubes. Brown on all sides until lightly golden.
  4. 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.
  5. 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.
  6. 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.