Indonesian Food

Beef Rendang Recipe (How to make authentic Indonesian Rendang)

Beef Rendang is a well-known and popular dish from Indonesia. This culinary masterpiece is made with beef, spices, coconut milk and lots of herbs like lemongrass. Here’s how to make authentic Indonesian style Beef Rendang Recipe at home!

Beef Rendang Recipe is a dish from Indonesia. This recipe will teach you how to make authentic Indonesian Rendang. Read more in detail here: beef rendang recipe indonesian.

Do you know what the finest meals on the planet are? Sushi, rendang meat, or lasagne? Most likely, you thought you knew, but you don’t.

Congratulations if you choose rendang! The world’s most delectable cuisine, according to 35,000 votes, is rendang from West Sumatra, Indonesia.

In 2011, CNN searched the globe to compile a list of the 50 most delectable cuisines, with rendang topping the list.

It’s worth noting that this content may contain affiliate links. For additional information, please see my disclosure. I may get compensated if you buy anything after clicking on one of the links in this page.

Introducing Sumatra’s greatest rendang, rendang minang.

Beef rendang is a traditional Minangkabau dish and a part of Sumatra’s culture. It is provided to thank visitors on important occasions and throughout festive seasons. It’s a delectable Indonesian meal made with a variety of herbs and spices and cooked for a few hours until the meat has absorbed all of the juices. Steamed rice and condiments like fried onions and chili bits go well with beef rendang.

The good news is as follows: You do not need to go to Indonesia’s Sumatra. By following this beef rendang recipe, you may easily duplicate some of the world’s greatest cuisine at home.

This is a genuine beef rendang dish from Rendang, Minangkabau, which I tested in my kitchen using numerous original recipes published in Bahasa Indonesia (the Indonesian language).

Beef rendang 4

How to make beef rendang (Updated on 25th March 2018)

After releasing this recipe in early 2017, I got a lot of feedback and questions. I’d want to address two issues that readers have raised, and I’d like to explain why.

Make sure you’re using the proper kind of chili.

chili for beef rendang

As seen in the illustration, we utilize red chili. A reader once complained that the quantity of chile used was excessive. I’m guessing he utilized several kinds of chili, such as bird’s eye chili!

The quantity should be fine if you use the red chile depicted, which is the local Serrano chili (300g for 1kg of beef). To lessen the heat while retaining the taste, I like to remove the seed and pith. Reduce the quantity to 200g if you still want it to be less hot.

Galangal should be cut into tiny pieces.

galangal for rendang

Why is this essential since we’ll be blending the galangal using the food processor anyway? This is where the difficulty occurs. Before sauteing, finely chop the galangal, garlic, onions, and chili. This aromatics, along with the other spices, should be cooked down to a paste that will cling to the meat.

galangal for rendang (chopped)

All of these components may be simply cooked, but NOT the galangal! Even after four hours of slow cooking, the bigger chunks of galangal would not dissolve. The end result is a mouthful of nasty galangal pieces that make you want to spit them out, which is pretty disconcerting!

Aside from that, this is a delicious Indonesian meal that has captured the hearts of many foodies. I don’t believe anybody will be disappointed if they try it at home.

Instructions in detail (with photos)

beef-rendang-minang_0-300x200

The first step is to cut the meat. Cut the steak into 4 cm squares with a half-centimeter thickness. If you cut the beef too thinly, it will break down into tiny pieces while cooking.

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Step 2: Combine the spices in a blender. In a blender, combine all of the Ingredients in (B), then put the mixture aside.

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Step 3: Break up the lemongrass with your hands. Remove the lemongrass’s green part as well as the outer sheath. Only the white section should be used. Using a mallet, pound them so that the lemongrass releases its flavor.

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Step 4: Cook the spices in a skillet. In a wok, heat the vegetable oil. Over low heat, cook the spice paste (B) until fragrant.

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Step 5: Pour in the coconut milk. In a wok, combine the coconut milk and lemongrass.

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Step 6: Add the meat to the pan. Cook over medium heat with the meat. Bring the coconut milk to a boil in a small saucepan.

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Step 7: Bring the meat to a simmer. Continue to simmer over low heat after it has reached a boil. When the stew begins to dry out, add water as needed.

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Step 8: Cook until the vegetables are soft and dark brown. Cook until the meat has absorbed all of the spices’ flavors and has become a dark brown color. It will take around three hours to complete.

Beef rendang 6

Minang Beef Rendang Recipe

30 minute prep time

3 hours to prepare

3 hours and 30 minutes total

Ingredients

Components (A)

Blending ingredients (B)

Seasonings & Spices (C) Ingredients

Instructions

  1. Cut the steak into 4 cm squares with a half-centimeter thickness. If you cut the beef too thinly, it will break down into tiny pieces while cooking.
  2. In a blender, combine all of the ingredients in (B), then put the mixture aside.
  3. Remove the lemongrass’s green part as well as the outer sheath. Only the white section should be used. Using a mallet, pound them so that the lemongrass releases its flavor.
  4. In a wok, heat the vegetable oil. Over low heat, cook the spice paste (B) until fragrant.
  5. In the wok, combine the coconut milk, turmeric leaves, kaffir lime leaves, asam keping, and lemongrass.
  6. Cook over medium heat with the meat. Bring the coconut milk to a boil in a small saucepan.
  7. Continue to simmer over low heat after it has reached a boil. When the stew begins to dry out, add water as needed.
  8. Cook until the meat has absorbed all of the spices’ flavors and has become a dark brown color. It will take around three hours to complete.
  9. Served with rice or toast as a side dish.

Notes

Note: If you are not accustomed to spicy cuisine, lower the quantity and remove the seeds of the chilies since not everyone tolerates the same degree of heat.

Products to Consider

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Information about nutrition:

Yield:

5

Size of Serving:

1 tbsp. per serving 1533 calories 90 g total fat 43g Saturated Fat 1 gram of trans fat 39g of unsaturated fat 187 milligrams of cholesterol 1863mg sodium 125g carbohydrate 9 g fiber 83 g sugar 64 g protein

Nutritionix gave and computed this information on 1/29/2019.

There are two sorts of outstanding rendang recipes, each with a unique taste.

Depending on how much water is in the dish, there are two varieties of beef rendang.

rendang (dried beef)

Their true beef rendang should be dry, according to Minangkabau tradition (thus the name Minang rendang). Beef rendang is gently stirred, simmered, and cooked for three to four hours, or until the coconut milk has completely evaporated and the meat has absorbed the herbs and spices’ flavors. Dried rendang may be kept for three to four weeks at room temperature. If frozen, it may survive up to six months.

Beef rendang that is moist and flavorful (kalio)

Dry beef rendang takes significantly longer to cook than moist beef rendang. When the coconut milk has thickened into a rendang gravy, the cooking procedure is complete. In adjacent Malaysia, Singapore, Brunei, and southern Thailand, moist rendang is more popular. Rendang Tok, a dry rendang from Malaysia’s state of Perak, is one of the exceptions. In contrast to its Minang cousin, most rendang served in Western nations is wet rendang.

Malaysian rendang is often cooked for a shorter length of time and thickened with kerisik (toasted shredded coconut). I’ve developed another recipe for Malaysian rendang, which is featured in my eBook’s recipe collection.

What is the best way to make the greatest beef rendang? (12 helpful tips)

Cooking rendang Minang is simple, but pay attention to the finer details listed below if you want to make the world’s most delectable cuisine.

  • Although sirloin is preferred for more tender rendang, topside is also suitable since the beef is cooked for around four hours. By adding water to the stew, you may make it last longer until the beef is tender. In this recipe, I utilized the topside, and it worked out well.
  • Using an electric blender, mix the spices together. There is no need to add water since the chilies and onions have enough water to combine. Furthermore, adding water to the spice paste will make it take longer to cook.
  • On low heat, sauté the spice paste in vegetable oil until aromatic. Stir in the coconut milk constantly. If left alone, the spice paste may quickly scorch.
  • Most Asians cook rendang in a wok. This is due to the meat being cooked in the spherical wok by the coconut milk at the bottom. If you don’t have a wok, try to locate a pan with a curved bottom to cook rendang in.
  • Using the sharpest knife you have, cut the meat across the grain. Place it back in the freezer until it becomes firmer if it becomes too soft. Because the beef will be cooked for around four hours, it should be cut into cubes no smaller than two centimeters in diameter. If not, the flesh will readily shatter into tiny pieces.
  • Peeling the ginger and turmeric is simple, as I discussed in a previous article.
  • To minimize the heat, I usually remove the seeds from the red chili. Rendang isn’t very spicy, but you may adjust the quantity of chili to suit your preferences.
  • It’s ideal to use coconut milk that’s been freshly strained. If fresh coconut milk isn’t available, canned or carton-packed coconut milk would suffice. Coconut milk should be stored in the refrigerator at all times once opened. You may also freeze the coconut milk by dividing it into smaller parts. If you freeze fresh coconut milk, it will last much longer. After a month, I used frozen coconut milk to make rendang and it tasted just as wonderful as freshly squeezed coconut milk.
  • If you want, you may use powdered coriander seeds, turmeric, and cumin instead of fresh coriander seeds, turmeric, and cumin. It will not have a significant impact on the final flavor.
  • Only use the lemongrass’s light yellow bulbous bottom section. The stalk’s greenish top section has little taste and should be eliminated. By pounding the lemongrass before adding it to the coconut milk, the fragrant taste of the lemongrass will be released into the rendang.
  • Assam keping (also known as assam kandis / gelugur in Indonesia) is exceedingly sour and comes in dry bits. Tamarind (assam jawa) may be used as a substitute since it is quite comparable. If you use additional souring agents, such as lemon or vinegar, you will lose the originality of rendang. If assam isn’t accessible, you may leave it out. Some traditional Indonesian rendang recipes do not use assam. It’s important not to overdo the assam since rendang isn’t intended to be a sour meal.
  • Turmeric leaves are another item that isn’t widely accessible in certain areas. If you can’t get turmeric leaves, add two extra kaffir lime leaves instead.

Beef rendang 7

8 more strategies for the greatest beef rendang results

Rendang is an easy dish to prepare. If you’re cooking rendang for the first time, the following suggestions will help you through the procedure.

  • Begin by sautéing the spice paste in a little amount of oil over low heat. This stage involves softly frying the spices until they become fragrant. Stir the spice paste often since it may easily scorch. You may choose to add oil to make sauteing easier, and then drain the excess oil throughout the stewing process. When the spice gets fragrant or the oil separates from the spice, stop sauteing.
  • Reduce heat to a minimum after the coconut milk reaches boiling point.
  • When making rendang, be patient. The taste of the coconut milk and spices will be thoroughly absorbed into the beef due to the extended cooking period.
  • The liquid will thicken into a rich gravy after one to two hours of continuous heating. Stop at this point if you’re making wet rendang.
  • The cooking procedure should be maintained until the liquid has completely evaporated, since this is a dry beef rendang dish. It will take roughly four hours to complete this task. If it gets too dry before the four-hour mark, add water. The original Minang rendang is dry, unlike the luscious beef rendang found in Malaysia, Singapore, and Western nations.
  • The liquid will ultimately evaporate and caramelize entirely. The meat will continue to simmer in the remaining oil, absorbing all of the spices’ flavors.
  • After four hours, the color of the meat will progressively darken, until becoming dark brown. The flavors of the spices and coconut have now completely merged with the meat. You may finally savor the original Minang beef rendang taste.
  • Turmeric leaves cut into thin strips, red chilies, and kaffir lime leaves may be used to garnish rendang.

test

The “beef rendang ingredients” are the main ingredients that you will need to make this dish. The recipe is fairly easy to follow, but it does require a few steps.

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Frequently Asked Questions

What is the main ingredient of the traditional Indonesian meal called rendang?

A: The main ingredient of the traditional Indonesian dish rendang is coconut milk. It has a sweet flavor and can be served with chicken, beef or vegetables.

How is rendang made?

A: Rendang is a popular Indonesian food dish. It consists of pieces of meat marinated in spices, coconut milk and sauces before being stir fried with vegetables.

What is beef rendang made of?

A: Beef rendang is made of beef, coconut milk and a lot of spices.

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