Time is mandatory
Rendang takes a long time to reduce. Curry rather than Rendang results in a short cooking time.
Indonesian Recipe
Rendang
This Rendang recipe is based on beef shoulder, coconut milk, shallots, garlic, ginger, galangal, lemon grass, makrut lime leaves and spices. The meat tastes long until it is tender and the coconut sauce sticks thickly to the meat.
Total time
3 hr 30 min
Calories
720 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Gradually stew Rendang with coconut milk
Rendang is not a quick curry. The liquid is slowly reduced, while the meat becomes soft and the spices roast in coconut milk. In the end Rendang is rather dry and intense than supple. Patience is the most important step here.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Rendang
Rendang is a slowly stewed beef dish with coconut milk, lemon grass, galangal, chilli and spice paste. The sauce reduces until dark and concentrated.
Ingredients
4 servings
Method
-
1
Mix spice paste
Mix shallots, garlic, ginger, galangal, chilli or sambal, coriander and cumin with some oil into a paste.
-
2
Toast paste
Toast spice paste in a heavy pot for 5 minutes. Add lemongrass and makrut lime leaves.
-
3
braise the meat
Add beef and coconut milk. Boil up, then let taste open or half open very quietly.
-
4
Reduce Sauce
Continue cooking until the coconut milk is heavily boiled and the dark sauce adheres to the meat. Stir regularly.
-
5
Flavouring
Remove lemon grass. Season with salt and little sugar and serve with rice.
Kitchen know-how
Tips for Rendang
Stir regularly
When the coconut milk thickens, it starts faster. Stir more often towards the end.
The next day stronger
Rendang often tastes even more aromatic after passing through and can be prepared in advance.
Variations
How to adapt this recipe
Reduce chilli and offer sambal at the table. So the aroma remains strong, but the heat controllable.
Rendang can be cooked the day before. When warming work very gently and add little water if needed.
Nutrition per serving
720kcal
18.0 gCarbohydrates
48.0 gProtein
48.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rendang
Beef must become tender and the coconut milk must be greatly reduced. Only this creates the typical dark, concentrated sauce.
Classic Rendang is rather thick and concentrated. It should not look like a thin curry soup.
For Rendang: beef shoulder, beef shin or other stewed meat is good, because it becomes tender during a long cooking period.
Yes, Rendang tastes warmed up often even better. Heat gently and add little water if needed.
Keep cooking