Beef Rendang Padang

Beef cooked in coconut until dry, dark and intense.

Ingredients

• 1.2 kg Beef
• 1 L Coconut milk
• 12 Shallots
• 8 cloves Garlic
• 15 Red chilies
• 3 tbsp Galangal
• 2 tbsp Ginger
• 1 Turmeric leaf
• 4 stalks Lemongrass
• 6 Lime leaves
• 1 tbsp Tamarind paste
• 2 tsp Salt

Method

1. Grind the paste — Blend the shallots, garlic, chilies, galangal and ginger completely smooth.
2. Start the pot — Combine the paste, coconut milk and aromatics and bring to a gentle simmer, stirring.
3. Add the beef — Add the meat and cook uncovered on low heat.
4. Stir often — Cook 3 to 4 hours, stirring more frequently as it reduces.
5. Watch the stages — It goes from soupy, to a thick curry, to the oil separating, and finally to dry and dark — stopping early gives kalio, not rendang.
6. Rendang is ready — Cook until the paste coats the meat like a dry crust and serve with rice.

More Indonesia recipes

• Nasi Goreng
• Chicken Satay
• Beef Rendang
• Gado-Gado
• Mie Goreng
• Soto Ayam