Cut the beef Cut the beef across the grain into large pieces about five centimetres across and two centimetres thick, then set aside.
02
Grind the spice paste Blend or pound the shallots, garlic, red chillies, ginger, half the galangal and the turmeric root with a splash of the coconut milk until you have a smooth paste.
03
Prepare the aromatics Bruise the lemongrass stalks and the remaining galangal with the back of a knife, knot the lemongrass and turmeric leaf, and tear the kaffir lime leaves.
04
Bring coconut milk up Pour the coconut milk into a large wide wok or heavy pot, stir in the spice paste, lemongrass, galangal, turmeric leaf, lime leaves and asam kandis, and bring it to a gentle boil over medium heat, stirring the whole time.
05
Add the beef Add the beef and a teaspoon of salt, then simmer uncovered over medium heat, stirring every few minutes, until the sauce has thickened and turned orange. This loose stage is called gulai.
06
Reduce to kalio Keep simmering over medium low heat and stir more often as the sauce reduces, until it is thick, oily and clinging to the meat. This wet stage is called kalio.
07
Dry fry the rendang Turn the heat to low and stir and fold the beef continuously in the released coconut oil until the paste is dry, crumbly and dark chocolate brown and the meat is tender.
08
Season and rest Taste and add salt if needed, remove the lemongrass, turmeric leaf and galangal, and let the rendang rest off the heat before serving with steamed rice.
Beef rendang from the Minangkabau people of West Sumatra: chunks of beef slowly cooked in fresh coconut milk and a chilli, shallot and galangal paste until the liquid is gone and the meat is dark, dry and coated in caramelised spice. It is cooked for Eid al-Fitr, Eid al-Adha, weddings and family gatherings, and keeps for days without refrigeration.
Servings8 servings0123456789 SERVINGS
0123456789
servings · 1 to 24
11224
Units
Swaps
No swaps
Ingredients
SCALED FOR 8
0 of 13 gathered
Tap an ingredient to convert, swap or check your pantry.
Method
1
Cut the beef
Cut the beef across the grain into large pieces about five centimetres across and two centimetres thick, then set aside.
Keep the pieces big. Small pieces fall apart and turn stringy over four hours of cooking.
2
Grind the spice paste
Blend or pound the shallots, garlic, red chillies, ginger, half the galangal and the turmeric root with a splash of the coconut milk until you have a smooth paste.
3
Prepare the aromatics
Bruise the lemongrass stalks and the remaining galangal with the back of a knife, knot the lemongrass and turmeric leaf, and tear the kaffir lime leaves.
If you cannot find turmeric leaf, leave it out and add two extra kaffir lime leaves. Tamarind pulp or asam gelugur can stand in for asam kandis.
4
Bring coconut milk up
Pour the coconut milk into a large wide wok or heavy pot, stir in the spice paste, lemongrass, galangal, turmeric leaf, lime leaves and asam kandis, and bring it to a gentle boil over medium heat, stirring the whole time.
Stir constantly until it boils and never cover the pot, or the coconut milk will split into curds.
Bring coconut milk up · 15 min
5
Add the beef
Add the beef and a teaspoon of salt, then simmer uncovered over medium heat, stirring every few minutes, until the sauce has thickened and turned orange. This loose stage is called gulai.
Add the beef · 90 min
6
Reduce to kalio
Keep simmering over medium low heat and stir more often as the sauce reduces, until it is thick, oily and clinging to the meat. This wet stage is called kalio.
Once you see red oil separating on the surface, scrape the bottom every minute or two so nothing sticks.
Reduce to kalio · 60 min
7
Dry fry the rendang
Turn the heat to low and stir and fold the beef continuously in the released coconut oil until the paste is dry, crumbly and dark chocolate brown and the meat is tender.
This is where rendang burns. Lower the heat if the paste darkens unevenly or smells sharp rather than nutty.
Dry fry the rendang · 60 min
8
Season and rest
Taste and add salt if needed, remove the lemongrass, turmeric leaf and galangal, and let the rendang rest off the heat before serving with steamed rice.
Rendang tastes better the next day, and many families cook it a day ahead of Eid.