About this Dish
One of Southeast Asia's greatest dishes — beef slow-cooked in coconut milk and a complex paste of lemongrass, galangal, chilli and turmeric until the liquid evaporates completely and the meat is coated in a thick, almost dry caramelised crust. A dish that takes hours to make and tastes like nothing else on earth.
IngredientsServes 4
🥩Beef chuck or brisket, 1kg cut into large chunks
🥥Coconut milk, 400ml (1 can)
🌿Lemongrass stalks, 3 bruised and tied in a knot
🌶️Dried red chillies, 8 soaked in hot water and drained
🧄Garlic cloves, 6 peeled
🫚Galangal, 3cm piece roughly chopped
🟡Fresh turmeric, 2cm piece (or 1 tsp ground turmeric)
🧅Shallots, 8 peeled and roughly chopped
🍂Kerisik (toasted desiccated coconut), 3 tbsp
🧂Salt and sugar, 1 tsp each to season
Method
1
Drain the soaked chillies and blend them together with the shallots, galangal, turmeric, and garlic into a smooth paste, adding a splash of water if needed to help it blend.2
Heat 2 tablespoons of oil in a large heavy-bottomed pot or wok over medium heat and fry the spice paste for 5–8 minutes, stirring constantly, until it turns deep red, fragrant, and the oil starts to separate from the paste.3
Add the beef chunks and stir well to coat every piece in the paste, cooking for 3–4 minutes until the meat is sealed and beginning to colour.4
Pour in the coconut milk, then add the lemongrass knot and kaffir lime leaves. Bring everything to a gentle boil, then reduce the heat to low and simmer uncovered, stirring occasionally.5
Continue cooking for 2–2.5 hours, stirring more frequently as the liquid reduces. The coconut milk will go through stages — first soupy, then thick and creamy, then it will begin to split and the oil will separate, which is exactly what you want.6
Once almost all the liquid has evaporated and the beef is sitting in a thick, oily, dark paste, increase the heat slightly and stir constantly for the final 10–15 minutes. The rendang is ready when the meat is deeply caramelised, almost dry, and coated in a rich, dark crust.7
Season with salt and sugar to taste, remove the lemongrass, and serve with steamed white rice or ketupat (rice cakes). Rendang always tastes even better the next day.User Reviews
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