Beef Rendang. Beef Rendang has incredible depth of flavour, with complexity and many layers of spices. This Beef Rendang recipe is from a payroll lady at a company I used to work for. Rendang originates from the Minangkabau ethnic from West Sumatra.

Spicy and rich Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. You can cook Beef Rendang using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beef Rendang

It's 3 kg of chuck or blade steak.
It's 25 of red chillies deseeded if you like it mild.
Prepare 10 of garlic.
It's 3 of cinnamon barks.
Prepare 3 sticks of lemongrass.
Prepare 15 of cloves.
It's 10 of Salam leaves subs with 7 bay leaves.
You need 20 of kaffir lime leaves.
You need 2 cm of ginger.
Prepare 5 cm of galangal.
It's 1.5 tsp of nutmeg.
You need 1.5 tsp of tumeric (I omit it here).
It's 1 TBSP of sugar.
It's 1 TBSP of salt.
You need 1.5 litres of coconut cream.

Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture. It is served at special occasions to honor guests and during festive seasons. Rendang is a caramelized meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until the coconut milk is caramelized and turns into its signature luscious texture.

Beef Rendang instructions

Blend using about 400 mL coconut cream all the spice but lemongrass, cinnamon barks, kaffir lime leaves, Salam leaves and galangal..
Cook the spice mix on low heat including all the leaves, galangal, nutmeg, salt, pepper and sugar without oil or water until fragrant and oily (pic 2).
Add the diced meat, turn up the heat to medium and make sure meat is covered with the sauce. After 10 minutes of cooking and the juice from meat is out (pic 2) you might want to use your pressure cooker and cook for 10-15 minutes. (Blade steak for 20 minutes).
Safely open the pressure cooker’s lid and take out all the meat and set aside..
Add the remaining coconut cream and keep cooking the sauce on low heat for about 3-5 hours on low heat, stir occasionally. The sauce should be dark and looks creamy (pic 2). The original recipe called for cooking the meat and sauce on low heat for about 9 hours. You can cut the cooking time, but it’s not rendang, it’s called kalio..
Put the meat and sauce together and cook for a further 15-30 minutes..
Serve with steam rice and fresh salad leaves / chopped cucumbers..

This authentic recipe for beef rendang turns out a tender Southeast Asian dish that is full of flavor. The easy-to-make beef rendang is one of the most amazing curry dishes I'd ever eaten. A few specialty ingredients, from the Asian grocery is all you need to make it! Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender. It's then fried together with the remaining braising.