Rendang Daging (Padang Beef Rendang)
In short: Beef chuck simmered for hours in coconut milk, lemongrass, galangal and chili until the sauce reduces to a dark, nearly dry, deeply spiced coating. It takes about 4 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 3 h 30 min
- Total
- 4 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Rendang comes from the Minangkabau people of West Sumatra and is served across Indonesia at weddings and at Eid. The beef cooks slowly in coconut milk and a chili and galangal paste. First it is a soupy curry, then the liquid reduces and the meat fries in its own oil until dark and almost dry. The long, patient stirring is the whole technique. It keeps for days and tastes better after a night's rest.
Instructions
- Blend all the spice paste ingredients with 3 to 4 tbsp of water until smooth. Toast the desiccated coconut in a dry pan over medium heat until deep golden, then grind it to a coarse paste.
- Put the beef, spice paste, coconut milk, water, lemongrass, lime leaves, strained tamarind and salt into a wide heavy pot. Bring to a gentle simmer, stirring.
- Simmer uncovered for 1 hour, stirring every 10 minutes, until the sauce thickens and turns a pale orange-brown.
- Keep simmering for another 60 to 75 minutes, stirring more often. The coconut milk will split and red oil will rise to the surface.
- Stir in the ground toasted coconut and the sugar. Lower the heat a little and stir constantly for 30 to 45 minutes as the sauce reduces, clings to the meat and darkens to deep brown.
- The rendang is ready when the beef is very tender, the oil has separated and there is almost no loose sauce. Taste and add salt if needed.
- Remove the lemongrass and lime leaves. Rest for 15 minutes, then serve with steamed rice and a vegetable side. It is even better the next day.
Tips
- No fresh galangal or lime leaves? Use extra ginger and the zest of a lime. Tamarind pulp stands in for asam kandis, the dried sour fruit used in West Sumatra.
- Use a wide pot so the liquid evaporates fast enough. Cook it only to the stage you like: stop earlier for a saucy gulai-style rendang, or go until dry for a keeping version.
Questions and answers
How long does rendang keep?
In the fridge it keeps for up to 5 days, and the flavor deepens each day. Traditionally the dry version was kept at room temperature for days, but refrigeration is safer.
Can I freeze beef rendang?
Yes. Freeze it in portions for up to 3 months and thaw overnight in the fridge. Reheat gently with a spoonful of water so the oil does not separate further.
What is the difference between rendang and curry?
Curry stays saucy, while rendang is cooked until the coconut milk reduces and the meat fries in its own oil. The result is a thick, dark, intensely flavored coating instead of a sauce.
How long does it take to make Rendang Daging (Padang Beef Rendang)?
About 4 h in total: 30 min of preparation and 3 h 30 min of cooking.
How many calories are in Rendang Daging (Padang Beef Rendang)?
About 560 kcal per serving, with 36 g of protein, 13 g of carbohydrates and 41 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 13 g |
| Fat | 41 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 860 mg |
Estimated values, calculated from the ingredients.
