🍛 Beef Rendang
Rendang is beef slowly braised in coconut milk with lemongrass, galangal, chili and turmeric until the liquid evaporates and the spices cling to the meat. The pieces turn dark, almost dry and meltingly tender, with a deep, rich, gently fiery flavour. It is served with steamed rice and is a centrepiece of festive meals.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g beef chuck, cut into 4 cm cubes
- 800 ml coconut milk
- 2 lemongrass stalks, bruised
- 4 cm galangal, sliced
- 6 fresh red chilies
- 2 cm fresh turmeric or 1 tsp ground
- 4 shallots and 3 garlic cloves
- 1 tsp salt
Method
- Blend chilies, turmeric, shallots and garlic into a paste.
- Put the beef, paste, coconut milk, lemongrass and galangal in a heavy pot and bring to a simmer.
- Cook uncovered over low heat for 2.5–3 hours, stirring more often as the sauce thickens.
- When the coconut milk has reduced and the oil separates, keep stirring until the beef is dark brown and coated.
- Season with salt and serve with steamed rice.
How to make it lighter
- Trim visible fat from the beef before cooking.
- Swap half the coconut milk for water or stock to reduce fat.
- Serve a modest portion with plenty of steamed vegetables and a small scoop of rice.
History
Rendang comes from the Minangkabau people of West Sumatra, where slow cooking in coconut milk also helped preserve meat. It spread with Minang migrants and Padang restaurants across Indonesia and to Malaysia and Singapore.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →