Rendang is a legendary Indonesian dish, born in the Minangkabau region of West Sumatra. This slow-cooked dry curry, traditionally made with beef, but sometimes with chicken, delights in a rich tapestry of flavors. Spices like ginger, turmeric, lemongrass, and coconut milk are slowly simmered to create a tender and aromatic dish known for its incredible depth of taste. In this recipe we will describe how to make a delicious Rendang Daging, also known in English as Beef Rendang
| Country | Indonesia |
| Degree of difficulty | Medium |
| Type of food | Main course |
| Cooking Time | 2-3 hours |
| Preparation Time | 20 minutes |
| Total Time | 3 hours |
| Serving Size | 4-6 people |
Ingredients:
- 2 lbs beef (cuts suitable for stewing), cut into chunks
- 4-5 kaffir lime leaves
- 2 stalks lemongrass, bruised
- 2 cans (800ml) coconut milk
- 2 turmeric leaves (optional)
- 2 tamarind leaves (optional)
- 2 tablespoons tamarind paste
- 2 tablespoons oil
- Salt to taste
- Water, as needed
Ingredients for the Spice Paste:
- 10-12 dried red chilies, soaked and deseeded
- 6 shallots
- 4 cloves garlic
- 2-inch galangal or ginger
- 2-inch turmeric
- 1 tablespoon coriander
- 1 tablespoon cumin
- 4 candlenuts (or macadamia nuts as a substitute)
Instructions:
- Blend all the spice paste ingredients until smooth. Use a little water if necessary.
- In a large pot, heat the oil and sauté the spice paste until fragrant.
- Add the beef and cook until it changes color.
- Add the coconut milk, kaffir lime leaves, lemongrass, tamarind paste, turmeric leaves, and tamarind leaves.
- Simmer over low heat, stirring occasionally. If the sauce dries out, add a little water.
- Keep simmering until the meat is tender and the sauce is thick and rich, which can take 2-3 hours.
- Season with salt to taste.
Nutritional Information: (Per serving – based on 6 servings)
| Calories | 500 kcal |
| Fat | 45g |
| Protein | 30g |
| Carbohydrates | 13g |
| Sugar | 3g |
| Fiber | 2.5g |
Optional Additions or Substitutions:
- You can use chicken instead of beef.
- Turmeric leaves and tamarind leaves are traditional but can be substituted with turmeric powder and tamarind paste.
- Adjust the number of chilies to control the level of spiciness.
Tips or Variations:
- For more authentic rendang, continue cooking until the meat is almost falling apart.
- Rendang tastes even better the next day, so it’s a great dish to prepare in advance.
Other Countries Where They Also Make This Recipe:
- Rendang is unique to Indonesia, and while you may find similar dishes in neighboring countries, each region has its own take on this beloved dish.
Allergen Checklist:
- Nuts: Candlenuts are used in the spice paste. If allergies are a concern, use macadamia nuts or omit them.
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free: This recipe is dairy-free.
