Rendang is a deeply flavorful dry curry from Indonesia, especially popular in Minangkabau cuisine. It’s made by slow-cooking beef in coconut milk with a rich blend of spices until the sauce thickens, coats the meat, and turns dark and caramelized. Known for its bold taste and long shelf life, Rendang is often served at celebrations, religious events, or as a weekend specialty. Though it takes time, the result is a tender, aromatic beef dish that’s well worth the wait. This recipe serves 5 to 6.
Ingredients
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1 kg beef (preferably boneless chuck or stewing beef), cut into medium chunks
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1 can (400ml) thick coconut milk
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2 tablespoons tamarind pulp (or 1 tablespoon tamarind paste)
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Salt to taste
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1 tablespoon palm sugar or brown sugar
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3 kaffir lime leaves (optional)
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2 lemongrass stalks, smashed
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2 tablespoons oil
Spice Paste (blend until smooth):
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6 shallots (or 2 small onions)
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4 cloves garlic
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1-inch fresh ginger
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1-inch fresh galangal (or more ginger if unavailable)
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3–4 dried red chilies, soaked in warm water
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1 teaspoon ground coriander
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½ teaspoon ground cumin
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½ teaspoon turmeric powder
Instructions
1. Prepare the Spice Base
Blend all the ingredients for the spice paste until smooth. You can add a splash of water to help it blend. Set aside.
2. Sauté the Paste
Heat oil in a large heavy pot or wok over medium heat. Add the spice paste and sauté for about 5–7 minutes until fragrant and slightly darkened. Add the lemongrass, kaffir lime leaves, and tamarind.
3. Add Beef and Coconut Milk
Add the beef chunks and stir well to coat with the spices. Pour in the coconut milk and bring to a gentle simmer. Add salt and palm sugar. Stir gently and make sure the heat is low—this dish needs time.
4. Slow Cook
Let the mixture simmer uncovered, stirring occasionally to prevent sticking. Cook for 2 to 2.5 hours, or until the beef is very tender and the sauce reduces to a thick, deep-colored paste that clings to the meat.
5. Final Browning
Towards the end, the oil will separate, and the rendang will start to darken. Stir more often during this stage to keep the bottom from burning. Once the beef is coated in a rich, dry gravy, it’s ready.
6. Serve
Serve warm with steamed rice, sticky rice, or flatbreads. It’s often accompanied by cucumber slices or a fresh sambal for contrast.
Rendang is bold, smoky, and rich—each bite packed with spice and warmth. It tastes even better the next day, as the flavors deepen. Perfect for slow meals, festive tables, or impressing guests with authentic Indonesian comfort.
