Beef Rendang
Rendang Daging Sapi
The Minang masterpiece. Beef simmered in coconut milk and spices for hours until dry, dark brown and able to keep for weeks.
- Time
- 5 hr
- Serves
- 8 people
- Origin
- West Sumatra
- Type
- Meat Dishes
Ingredients
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Spice paste
How to Make
Put the coconut milk, spice paste, leaves, lemongrass and asam kandis in a large wok. Stir constantly until it boils and the oil separates.
Add the beef and salt. Lower the heat.
Cook, stirring now and then, for 1.5 to 2 hours until the sauce thickens. This stage is called kalio.
Keep cooking on low heat, stirring more often so it does not burn.
Continue for 2 to 3 more hours until the paste is dry, oily and dark brown.
Remove and cool. Rendang tastes even better the next day.
Kitchen tip
Do not leave the wok for long at the end. Stir from the bottom so the paste does not burn; the caramelised paste is what makes rendang so fragrant.
Questions
Where does Beef Rendang come from?
Rendang Daging Sapi is a traditional dish from West Sumatra (capital: Padang), in the Sumatra region of Indonesia.
How long does Beef Rendang take to make?
It takes about 5 hr in total to make 8 servings, including preparation.
What is the secret to a good Beef Rendang?
Do not leave the wok for long at the end. Stir from the bottom so the paste does not burn; the caramelised paste is what makes rendang so fragrant.