Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Indonesia and around South East Asia, authentic rendang is nothing like a curry.
Rendang is made from beef most of the time (or occasionally chicken, mutton, pork, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, tamarind, lemon grass and chillies.
| MEAT RENDANG (4 servings) |
Measurements such as: Tbsp (tablespoon), tsp (teaspoon), cup are referring to standard measuring spoons and cups for cooking
- 1 lb (500 g) lean pork loin/beef (shank, chuck, rump) – cut into big chunks
- 2 stalks of lemon grass
- 5 Kaffir lime leaves
- 1 turmeric leaf
- 1 Tbsp of Tamarind paste
- 4 cups (1000 ml) of coconut milk
- Salt to taste
- 1.7 – 3.5 oz (50-100 g) red chilis (depend on how spicy you want it to be)
- 4 cloves garlic
- 10 shallots
- 0.5″ (1 cm) ginger
- 1.5″ (4 cm) galangal
GROUND SPICES:
DIRECTIONS:
- Boil the meat in 1 L of coconut milk, lemon grass, kaffir lime leaves, turmeric leaf, tamarind and ground spices. Cook until the coconut milk is thickened and reduce significantly. This may take about 1 hour or more
- When it has thickened, add 2-3 Tbsp of oil and stir fry them until they are even drier and turn into almost dark brown color
These is the photo of the Beef Rendang I made.
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This dish looks absolutely mouthwatering. I can just taste the tender beef!
This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
A very delicious dish! I love beef rendang!
Hi Marvellina,
I’ve been looking for days through tons of sources for appealing beef recipes for a potential client who wants beef. I was about to decide that I was more on the vegetarian side until I thought of going to your site. It was like an aha moment; I love what I see so far! Love keeping up with you!
Joan, thank you. I like that this blog was one of your “aha” moment
Hi!! What kind of beef do you use? Stew meat and top round just doesn’t work for me! It doesn’t come out stringy like its supposed to… Or does it become stringy dePending On how it’s cooked?
Hi Yuwie, Sorry I forgot to include what type of beef, I’ve updated the recipe. Try shank, chuck or rump. I’ve used shank and chuck before, but I heard rump will work as well. Leaner cut is what makes it “stringy” I supposed.
Thank you! It is definitely not flank steak nor sirloin!