Rendang, Indonesia

Introducing the best rendang- rendang minang from Sumatra

Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra’s culture. It is served at special occasions to honor guests and during festive seasons. It is a delicious Indonesian dish prepared with a myriad of herbs and spices cooking for a few hours until all the liquids have been completely absorbed bt the meat. Beef rendang is best eaten with steamed rice and condiments such as fried onions and chili pieces.

Here is the good news. You do not need to travel to Sumatra of Indonesia. You can just recreate the world’s best food at home by following this beef rendang recipe.

This is the authentic beef rendang recipe from the native land of Rendang in Minangkabau, tested in my kitchen based on several original recipes written in Bahasa Indonesia (the Indonesian language).

Rendang Sapi Padang - Padang Style Beef Rendang

Author: Daily Cooking Quest

Cuisine: Indonesian

Prep time: 30 mins

Cook time: 4 hours

Total time: 4 hours 30 mins

Serves: 8

Ingredients

1 kilogram of beef shank or chuck (Indonesian: daging sengkel atau sandung lamur), cut into 2 inch by 2 inch cubes
2 liter water
300 ml thick coconut milk (Indonesian: santan kental)
5 kaffir lime leaves (Indonesian: daun jeruk)
5 bay leaves (Indonesian: daun salam)
4 lemon grass (Indonesian: sereh), bruised
2 inch galangal (Indonesian: lengkuas), peeled and bruised
2 asam kandis (*)

Grind the following into spice paste

30 shallots (Indonesian: bawang merah)
10 cloves garlic (Indonesian: bawang putih)
100 gram red chilies (Indonesian: cabe merah keriting)
10 candlenuts (Indonesian: kemiri)
2 inches ginger (Indonesian: jahe)
2 inches turmeric (Indonesian: kunyit)
1 tablespoon pepper
1 tablespoon salt

Instructions

Put all ingredients in a soup pot and bring to a boil.
Reduce heat a bit (still above simmering point) and left the pot uncovered. Cook until the liquid is reduced and thickened.
Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the beef looks a bit dark.
Remove from heat and serve hot or at room temperature.

Notes

(*) Asam kandis can be substituted with asam gelugor (same amount) or tamarind (about 10 gram)

Milan Tomic

Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.