Time is Duty
Rendang needs long reduction. Too short cooking time makes curry rather than rendang.
Indonesian Recipe
Rendang
This Rendang recipe uses beef shoulder, coconut milk, shallots, garlic, ginger, galangale, lemongrass, kaffir lime leaves and spices. The meat braises until tender and the coconut sauce sticks thick to the meat.
Total time
3 hr 30 min
Calories
720 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Slowly braise the rendang with coconut milk
Rendang is not a quick curry. The liquid is slowly reduced as the meat softens and the spices roast in coconut milk. In the end, Rendang is dry and intense rather than soupy. Patience is the most important step.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Rendang
Rendang is a slow-braised beef dish with coconut milk, lemongrass, galangal, chilli and spice paste. The sauce reduces until it is dark and concentrated.
Ingredients
4 servings
Method
-
1
Mix the spice paste
Mix shallots, garlic, ginger, galangal, chilli or sambal, coriander and cumin with a little oil to a paste.
-
2
Roast paste
Roast the spice paste in a heavy pot for 5 minutes. Add lemongrass and kaffir lime leaves.
-
3
Braising meat
Add beef and coconut milk. Bring to the boil, then braise very quietly, open or half open.
-
4
Reduce sauce
Continue cooking until the coconut milk is strongly boiled and the dark sauce sticks to the meat. Stir regularly.
-
5
Season to taste
Season with salt and a little sugar and serve with rice.
Kitchen know-how
Tips for Rendang
Stir regularly
When the coconut milk thickens, it starts to set faster. Towards the end, stir more often.
The next day stronger
Rendang often tastes even more aromatic after being pulled through and is easy to prepare.
Variations
How to adapt this recipe
Reduce the chilli and offer sambal at the table. So the aroma remains strong, but the pungency is controllable.
Rendang can be cooked the day before. Work very gently when heated and add a little water if necessary.
Nutrition per serving
720kcal
18.0 gCarbohydrates
48.0 gProtein
48.0 gFat
Values are estimates 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 reduce the coconut milk considerably, which is the only way to create 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 braised meat is well suited because it becomes tender during a long cooking time.
Yes, Rendang often tastes even better when heated up. Heat gently and add a little water if necessary.
Keep cooking