Authentic rendang is cooked over low heat for an extended period, often several hours, allowing the meat to become incredibly tender and the flavors to intensify. It’s a labor of love, where the sauce gradually thickens and caramelizes. The dish has a harmonious balance of sweet, savory, and spicy flavors with a hint of coconut. It’s known for its rich, dry, and slightly caramelized sauce.

INGREDIENTS

For the Spice Paste (Rendang Paste):

10 shallots, peeled

5 cloves garlic, peeled

5 red chillies, seeded

5 dried red chillies, soaked in hot water

1-inch galangal or ginger, sliced

2 stalks lemongrass, sliced (use the tender white part)

4 kaffir lime leaves, finely sliced

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon fennel powder

1/2 teaspoon cinnamon powder

1/2 teaspoon nutmeg powder

4 tablespoons vegetable oil or more as needed

For the Beef Rendang

2 lbs (1 kg) beef, cut into bite-sized chunks

2 cans (14 oz/400 ml each) coconut milk

2 stalks lemongrass, bruised

3 kaffir lime leaves

Salt

A stick of cinnamon

3 pcs star anise

3 pcs cardamom pods

3 pcs of cloves

Water for braising

Palm sugar

Kerisik (coconut flakes), toasted

DIRECTIONS

Prepare the Spice Paste (Rendang Paste):

Place all the spice paste ingredients in a food processor and blend into a smooth paste.

Heat the vegetable oil in a large pot over medium heat.

Add the spice paste, remaining spices and stir-fry until it’s fragrant and the oil starts to separate.

Add the beef and stir until it’s well coated with the spice paste.

Pour in the coconut milk and add the lemongrass, kaffir lime leaves, salt, and palm sugar.

Stir well, and add water for simmer, bring it to a boil, then reduce the heat to low.

Simmer the beef rendang, stirring occasionally, until the meat is tender and the sauce has thickened. This will take at least 2-3 hours. Be patient, as slow cooking is key for a rich, flavorful rendang.

Once the beef is tender, add the toasted kerisik and let it simmer for another 10-20 mins once the sauce has thickened to your liking, remove the lemongrass and kaffir lime leaves.

Serve your authentic Indonesian Beef Rendang with steamed rice or ketupat (rice cakes).