A Minangkabau dry beef curry from West Sumatra, simmered for hours in coconut milk and a deeply aromatic spice paste until the liquid reduces to a thick, dark, caramelised coating. Traditionally cooked for festivals and long journeys because it keeps for days — there is no honest shortcut to this one.
Blend the spice paste
Blend the shallots, garlic, fresh and soaked dried chillies, galangal, ginger, turmeric and coriander with a little water into a smooth paste.
Fry the paste
Fry the paste in the oil over medium heat for eight minutes until it darkens, smells fully cooked, and the oil starts to separate.
Brown the beef
Add the beef chunks and stir for five minutes to coat every piece in the paste and sear the outside.
5 minAdd aromatics and coconut milk
Add the lemongrass, kaffir lime leaves, turmeric leaves, cinnamon, cloves, star anise, turmeric powder and coconut milk, stir well, and bring to a gentle boil.
5 minSimmer the first stage
Reduce to a low simmer, uncovered, and cook for ninety minutes, stirring occasionally, until the beef is tender and the sauce has reduced by about half.
90 minAdd coconut cream and sweeteners
Stir in the coconut cream, palm sugar and tamarind paste, and season with salt.
Simmer to the dry rendang stage
Continue simmering uncovered on low heat for another ninety minutes, stirring more often as it thickens, until the sauce turns dark brown, glossy, and clings to the meat rather than pooling.
Rest and serve
Take the pot off the heat and let the rendang rest for ten minutes before serving with steamed rice.
10 minNo reviews yet — be the first to cook it.