There are some recipes that don’t just fill your belly – they tell a story. Authentic Indonesian Beef Rendang is one of those dishes. Hailing from the Minangkabau region of West Sumatra, rendang is often considered a national treasure of Indonesia and has even been ranked among the world’s most delicious foods. Slow-cooked until the beef is tender and infused with coconut milk and spices, it’s a dish that warms the soul as much as the stomach.
One of our lovely readers shared this version of the recipe with us, and we were thrilled to discover how easy it is to make at home without losing any of that rich, authentic flavour. The key lies in using the freshest spices you can get your hands on – think lemongrass, turmeric, galangal and chillies. Many of these can be found at local farmers markets or Asian grocers, so it’s well worth seeking them out.
This dish is traditionally served with steamed white rice, but you can also pair it with homemade naan bread. However you serve it, rendang is the kind of recipe that brings people together, filling the house with the irresistible aroma of spices slowly simmering away.
Authentic Indonesian Beef Rendang
6
servings2
hours2
hours300
kcal4
hoursSlow-cooked to perfection, this Rendang delivers tender beef bathed in aromatic spices and creamy coconut. Rich, spicy, deeply flavored, and best served with steamed rice or flatbread for a satisfying feast.
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Ingredients
1 Stewing beef-cut into 2cm cubes
125 gram Coconut cream
300 ml Beef stock
2 Salam leaves-can substitute bay leaves
2 Kaffir Lime leaves
2.5 cm Galangal-sometimes called blue ginger
1 Lemon grass stalk-slightly bruised
- For The Spice (Bumbu)
3 Garlic cloves
1 tsp Terasi-Indonesian dried shrimp paste
5 Bird’s Eye Chilli-very finely chopped
0.5 tsp Turmeric-ground
1 tbsp Vegetable oil
Directions
- Pound all the spice ingredients to a smooth paste using a pestle and mortar. This might take several minutes, but it’s important to get a relatively smooth consistency for maximum flavour.
- Place the spices in a container along with the chopped beef. Shake to coat and marinate for at least two hours.
- Bring the stock to a simmer and then add the coconut cream. Dissolve the cream but be careful not to allow the heat to get too high as this will cause the coconut cream to separate.
- Once the cream has fully dissolved, add in the meat and the marinate. Stir well and bring back to a simmer. Simmer uncovered for 1.5-2 hours on a pretty low heat. Make sure to stir regularly, adding more water as needed. The rendang is considered ready when the beef is tender and the sauce has fully reduced.
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