How to Make Authentic Rendang Beef – Step-by-Step Recipe

Rendang beef, Indonesia and Malaysia’s iconic dish, is a masterful blend of art, culture, taste, and technique. Renowned for its deep, bold flavour and tender meat, this iconic dish has earned its place as one of the world’s best foods. Here is an in-depth recipe for cooking rendang beef that respects the character of this culinary phenomenon.

Ingredients: A Symphony of Flavours

To cook rendang beef, you will need a combination of rich ingredients.

Main Ingredients:

Beef: Choose 1 kg beef, preferably chuck, short ribs, or brisket. These cuts have an even balance of fat and connective tissue that dissolves into rich tenderness as it simmers.

Coconut Milk: 400 ml as the basis of the sauce; fresh coconut milk adds authenticity.

Lemongrass: Two stalks, bruised to extract their aromatic oils.

Kaffir Lime Leaves: Four leaves to give a citrus fragrance.

Turmeric Leaf: Not necessary, but adds depth and a strong smell.

Tamarind Pulp: Two tablespoons with 1/4 cup of water for sour undertones.

Cooking Oil: Two tablespoons to sauté the spices.

Seasoning: Salt and sugar to balance the flavour.

Spice Paste:

• 6 peeled shallots
• 4 cloves garlic
• 2 inches ginger
• 2 inches galangal
• 2 lemongrass stalks (white part only)
• 10 dried chillies, soaked in warm water and seeded
• 1 tsp ground turmeric
• 1 tsp coriander powder
• 1 tsp cumin powder

Step-by-Step Method of Cooking

Rendang beef cooking is detail and patient work.

Step 1: Spice Paste Preparation

Mix shallots, garlic, ginger, galangal, lemongrass, dried chillies, turmeric, coriander, and cumin in a blender.

Blend into a paste. Add water if necessary to get a smooth consistency.

Step 2: Spicy Paste Cooking

Heat oil in a big pot or wok over medium heat.

Add the spice paste and stir-fry 5–7 minutes, constantly stirring until scented and not burnt.

Step 3: Browning the Beef

Add beef cubes to the pot and stir-fry to coat with the spice paste.

Stir-fry 5–10 minutes, allowing the beef to flavor and brown.

Step 4: Building the Sauce

Add the coconut milk and stir well.

Bruised lemongrass, kaffir lime leaves, and turmeric leaf (if using) may be added.

Bring the mixture to a simmer, stirring occasionally.

Step 5: Slow Cooking to Perfection

Lower the heat, cover halfway, and simmer the rendang for 2–3 hours.

Stir every now and then to avoid sticking. Add water in small increments if the sauce gets too thick.

The secret is patience—let the beef soften and the sauce thicken to a rich, paste-like consistency.

Step 6: Final Seasoning

Add in the tamarind water, salt, and sugar. Taste and adjust seasoning.

Let simmer for another 20–30 minutes, until the flavours have come together in harmony.

Serving Suggestions: Pairing and Presentation

Rendang beef is traditionally served with jasmine steamed rice, which cuts the richness of the dish. Other side dishes are:

• Coconut rice, another layer of flavours.
• Parathas or flatbread for serving the rich sauce over.
• Vegetable sides, such as stir-fried greens or cucumber salad, for contrast.
• As a final touch of elegance, serve garnished with thin slices of red chillies and fresh coriander.

Tips and Tricks for Rendang Success

Choosing the Right Beef Cut: Marbling cuts, such as chuck or short ribs, provide tenderness after slow cooking.

Using Fresh Ingredients: Fresh herbs and spices yield a light and true flavour.

Low and Slow: Low heat and extended cooking allow flavours to come together and thicken.

Tasting Along the Way: Frequent seasoning adjustment ensures perfect harmony.

Trying Variations

Beef is the classic choice, but rendang’s versatility creates tasty variations:

Chicken Rendang: Cooking with chicken thighs for quicker preparation.

Vegetarian Rendang: Replace the beef with jackfruit or mushrooms and provide another great veggie option.

Seafood Rendang: Try the shrimp or fish to create something new.

All the derivatives maintain the property of the meal with a specific flavour.

Cultural Origin and Importance

Rendang beef is a highly respected dish in Malaysia and Indonesia. It is served at celebrations, symbolising patience and attention due to its long cooking time. Rendang is also a bonding dish, uniting people due to its common heritage.

Leftovers: Storage and Reheating

Rendang beef can be stored. Leftovers can be refrigerated in a covered container for a week or frozen for several weeks. Reheat on the stovetop, adding a small amount of water to compensate for the thickness of the sauce.

Rendang beef is a dish, and yet, a celebration—a revelry of time, tradition, and deep flavour. To cook it is just as rewarding as to eat every bite. Experience it with us and bring magic to your cooking with rendang!