Rendang Sapi

Nutrition · per serving

Steps

1. 1

   Prepare the spice paste: add the shallots, garlic, red chillies, turmeric, galangal, ginger, coriander seeds, and sea salt to a small blender or mortar. Blend or pound to a mostly smooth paste. If needed, add 1-2 tablespoons of the measured water to help it move, but keep the paste thick so it fries efficiently.

   120 g shallots, roughly chopped4 cloves (16 g) garlic cloves3 medium (45 g) red chillies, seeded if preferred20 g fresh turmeric, peeled and sliced25 g galangal, peeled and sliced15 g ginger, peeled and sliced1 tsp (2 g) coriander seeds1 tsp (6 g) sea salt150 ml water
2. 2

   Put the beef chuck, coconut milk, remaining water, spice paste, lemongrass, kaffir lime leaves, cinnamon stick, and black pepper into a wide heavy pan or sauté pan. Stir well over medium heat until the coconut milk comes to a steady simmer.

   500 g beef chuck, cut into 4 cm cubes400 ml thick coconut milk150 ml water2 lemongrass stalks, bruised and knotted4 kaffir lime leaves1 small cinnamon stick1/2 tsp (1 g) ground black pepper
3. 3

   Cook at a lively simmer for 20-25 minutes, stirring every few minutes, until the liquid reduces noticeably and the oil begins to separate from the coconut milk. Use the broadest pan you have; increased surface area is the key technique for achieving a true rendang texture within 60 minutes.

4. 4

   Lower the heat to medium-low and continue cooking for 20-25 minutes, stirring more often and scraping the pan as the sauce thickens. The beef should become tender enough to pierce easily with a knife, and the sauce should turn from pale and creamy to deep brown and paste-like.

5. 5

   Stir in the toasted desiccated coconut and cook for 3-5 minutes more, tossing the beef through the thickened paste until it clings to the meat and caramelises slightly. Remove the lemongrass and cinnamon stick, then finish with lime juice to brighten the richness.

   15 g toasted unsweetened desiccated coconut1 tbsp (15 ml) lime juice
6. 6

   Rest the rendang for 5 minutes off the heat before serving. It should look almost dry rather than saucy, with a glossy coating of reduced coconut spices around the beef.

Origin & History

Rendang comes from the Minangkabau people of West Sumatra and is one of Indonesia's most celebrated dishes. It was traditionally cooked slowly to preserve meat and concentrate the flavor of coconut milk and spices. Over time, it became a ceremonial dish served at festivals, family gatherings, and important guests' visits.