Beef Rendang
Beef cooked very slowly in coconut milk with a rich paste of chilies, shallots, garlic, ginger, galangal and lemongrass until the sauce cooks away and coats the meat in a dark, spicy, caramelized crust.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the spice paste
Put the shallots, garlic, chilies, ginger, and turmeric in a blender with the water. Blend into a smooth, thick paste.
- 10 shallots
- 6 cloves garlic
- 8 chilies
- 4cm piece ginger
- 4cm piece
- 1 tsp turmeric
- 60ml water
✅ Done when: paste is smooth with no large chunks
Toast the coconut
Put the desiccated coconut in a dry pan over medium-low heat with no oil. Stir constantly for 5-6 minutes until dark golden brown, then let it cool and crush it in a mortar or blender until it looks oily, like a paste. This is called .
- 50g desiccated coconut
✅ Done when: coconut is dark golden and crushes into an oily paste
Fry the paste
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Add beef and coconut milk
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Cook slowly
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Add the flavorings
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Cook until dry
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Serve
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Make the spice paste
Put the shallots, garlic, chilies, ginger, and turmeric in a blender with the water. Blend into a smooth, thick paste.
- 10 shallots
- 6 cloves garlic
- 8 chilies
- 4cm piece ginger
- 4cm piece
- 1 tsp turmeric
- 60ml water
✅ Done when: paste is smooth with no large chunks
Toast the coconut
Put the desiccated coconut in a dry pan over medium-low heat with no oil. Stir constantly for 5-6 minutes until dark golden brown, then let it cool and crush it in a mortar or blender until it looks oily, like a paste. This is called .
- 50g desiccated coconut
✅ Done when: coconut is dark golden and crushes into an oily paste
Fry the paste
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add beef and coconut milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
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Add the flavorings
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook until dry
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Serve
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The Story Behind the Dish
Rendang was created by the Minangkabau people of West Sumatra. Cooking beef for hours in coconut and spices until dry preserved it, so it could last for weeks without a fridge. Travelers and traders carried it on long journeys.
For the Minangkabau, rendang is served at weddings, festivals and to honor guests. Padang restaurants, run by Minangkabau cooks, spread it across Indonesia and the world.
⭐ Why It's Famous
The deep, rich flavor from hours of slow cooking is unlike any other curry.
💡 Fun Fact
In a 2011 CNN readers' poll of the world's most delicious foods, rendang came first.
Minangkabau people, West Sumatra
-0.95°S, 100.42°E
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