Rendang Sapi
Rendang Sapi is a deeply spiced beef dish in which coconut milk reduces slowly until it transforms into a dark, intensely aromatic coating on tender meat. This version delivers the signature lemongrass, galangal, kaffir lime, and chilli complexity in a concentrated, richly caramelised finish.
Ingredients
Spice paste
- 120 gshallots, roughly chopped
- 4 cloves (16 g)garlic cloves
- 3 medium (45 g)red chillies, seeded if preferred
- 20 gfresh turmeric, peeled and sliced
- 25 ggalangal, peeled and sliced
- 15 gginger, peeled and sliced
- 1 tsp (2 g)coriander seeds
- 1 tsp (6 g)sea salt
Rendang pot
- 500 gbeef chuck, cut into 4 cm cubes
- 400 mlthick coconut milk
- 150 mlwater
- 2lemongrass stalks, bruised and knotted
- 4kaffir lime leaves
- 1 smallcinnamon stick
- 1/2 tsp (1 g)ground black pepper
Finishing
- 15 gtoasted unsweetened desiccated coconut
- 1 tbsp (15 ml)lime juice
Instructions
- 1
Prepare the spice paste: add the shallots, garlic, red chillies, turmeric, galangal, ginger, coriander seeds, and sea salt to a small blender or mortar. Blend or pound to a mostly smooth paste. If needed, add 1-2 tablespoons of the measured water to help it move, but keep the paste thick so it fries efficiently.
- 2
Put the beef chuck, coconut milk, remaining water, spice paste, lemongrass, kaffir lime leaves, cinnamon stick, and black pepper into a wide heavy pan or sauté pan. Stir well over medium heat until the coconut milk comes to a steady simmer.
- 3
Cook at a lively simmer for 20-25 minutes, stirring every few minutes, until the liquid reduces noticeably and the oil begins to separate from the coconut milk. Use the broadest pan you have; increased surface area is the key technique for achieving a true rendang texture within 60 minutes.
- 4
Lower the heat to medium-low and continue cooking for 20-25 minutes, stirring more often and scraping the pan as the sauce thickens. The beef should become tender enough to pierce easily with a knife, and the sauce should turn from pale and creamy to deep brown and paste-like.
- 5
Stir in the toasted desiccated coconut and cook for 3-5 minutes more, tossing the beef through the thickened paste until it clings to the meat and caramelises slightly. Remove the lemongrass and cinnamon stick, then finish with lime juice to brighten the richness.
- 6
Rest the rendang for 5 minutes off the heat before serving. It should look almost dry rather than saucy, with a glossy coating of reduced coconut spices around the beef.
Nutrition per serving
Notes
- •For the best 60-minute result, cut the beef evenly and use a wide pan rather than a deep pot; faster evaporation is essential.
- •Traditional rendang often cooks much longer, but this streamlined method preserves the characteristic flavor profile and dry finish for a weeknight-capable version.
- •If your beef is still a little firm at 60 minutes, add 5-10 minutes more; tenderness depends on the exact cut and age of the animal.
- •Serve with steamed cauliflower rice or sautéed greens to keep the meal paleo.
Background
Rendang comes from the Minangkabau people of West Sumatra and is one of Indonesia's most celebrated dishes. It was traditionally cooked slowly to preserve meat and concentrate the flavor of coconut milk and spices. Over time, it became a ceremonial dish served at festivals, family gatherings, and important guests' visits.
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