My ULTIMATE Guide To Beef Rendang

We dive deep into authentic beef rendang, a traditional West Sumatran dish rich in history and flavour. We start by exploring the cooking method of merendang, which involves slow cooking and continuously churning the ingredients on low heat until all the liquids evaporate and the meat is well browned. We also examine the selection of the right spices and ingredients. This guide has everything you need to master the perfect cooking technique and create an authentic, mouth-watering Beef Rendang.

Ingredients (Serves 4–6)
• Lean braising beef (e.g. topside): 1 kg, cut into large cubes
• Coconut milk (full fat): 1.5 litres
• Fresh curry leaves: 1 small handful (or use turmeric leaves if available)
• Salt: to taste

For the Pemasak (Spice Paste):
• Ginger: 30 g
• Galangal: 30 g
• Garlic: 4 cloves
• Shallots: 6 small (or 3 medium)
• Lemongrass (white part only): 2 stalks
• Red chillies (fresh or dried, deseeded): 4–6, to taste
• Salt (for pounding): 1 tsp

Method
1. Prepare the Coconut Base: In a large pot, gently heat 1.5 litres of coconut milk over low heat. Do not let it boil vigorously—gentle heating prevents the fat from splitting too early. This will be the cooking liquid.

2. Make the Pemasak: Using a pestle and mortar (or food processor), pound the ginger, galangal, garlic, shallots, lemongrass, and chillies into a fine paste. Add a teaspoon of salt to help break down the fibres. This spice blend forms the flavour backbone of the dish.

3. Stir the spice paste into the warm coconut milk, followed by the curry leaves. Season to taste, keeping in mind the mixture will reduce significantly. Add the beef cubes and bring the mixture to a gentle simmer.

4. Simmer the mixture uncovered on medium-low heat for 2–3 hours. During this time, the beef will slowly poach, becoming tender while the water content evaporates. Stir occasionally to prevent sticking.

5. Once the coconut milk has reduced and the oil begins to split, lower the heat and begin stirring more frequently. You’re now frying the beef, spice solids, and coconut solids in the natural coconut oil. Continue stirring for 1–2 hours on low heat, scraping the bottom often to prevent burning. The dish should darken considerably and become thick, glossy, and almost dry.

6. The rendang is ready when the beef is tender but holds its shape, the colour is deep brown, and the oil has been mostly absorbed. The dish should be dry to the touch, with intense, concentrated flavour.

Note:
Do not use a non-stick pan for this recipe as it inhibits fond creation.

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