Minangkabau Beef Rendang Recipe

Minangkabau Beef Rendang

Rendang is a dry curry that originated among the Minangkabau people of West Sumatra, Indonesia, and later spread throughout Indonesia and Malaysia. We can use any kind of meat to make Rendang, however the best and commonly use is Beef.

There are three recognized forms of Rendang in Minangkabau culture, each depending on the cooking time: a pale, lightly cooked curry known as gulai; a browned but still liquid curry called kalio; and a rich, dry, dark brown dish called Rendang, the version prepared in this recipe.

Indonesia itself from a family to another has different recipe. Javanese version of Rendang is not as dry and as strong flavor as Minang version. Which one better? The answer is – depend on your palate!

My own personal preference, I like Minangkabau Beef Rendang. It has strong flavor and can stay good for a very long time. The length of time needed to make this dish is at least 5 hours. The more time you take, the better it will taste. Even when you store it, everyday the dish will develop better flavor. A well cooked Minangkabau Beef Rendang can stay good up to 1 month with no problem ( I have tested myself! My mum brought me 3kg of Beef Rendang when I travelled to Germany for my internship. It last for 1 month!).

Since it will take a very long time to cook it, it is worth to make a good batch in one go :p

So, here is my very own adjusted Minangkabau Beef Rendang recipe that I like. Why adjusted? Because I live in Australia now, I replace some of the ingredient that weren’t available fresh here.

Put on your apron and let’s have fun! 🙂 

 

Ingredients:

  • 2 kg beef – diced as you like

Well blend into a fine paste:

  • 20 shallot cloves
  • 10 garlic cloves
  • 2 cm turmeric
  • 4 cm galangal
  • 4 cm ginger
  • 20 candle nut
  • 2 tsp cumin leaves
  • 5 tsp coriander seed
  • 1 tsp nutmeg
  • 1/2 tsp white pepper powder
  • 150 gram red chili – take out the seed if you are not a fan of hot food!
  • 1 tsp tamarind – dilute on 1/3 cup of hot water
  • 6 lime leaves
  • 8 bay leaves
  • 4 lemongrass – biten lightly
  • 7 star anise
  • 1 tsp sugar
  • 800ml coconut cream
  • 800ml coconut milk
  • 2 tbs Coconut Oil

 

Cooking Method:

  1. Combine the spice paste ingredients in a blender and blend into a fine paste, adding a little coconut oil if it gets too thick and hard to blend.
  1. In a large non sticky wok, warm the coconut oil on medium heat until it is ready, then add the blended spice paste; simmer until aromatic, and cooked. The yellowish color will turn to darker.
Minagkabau Beef Rendang Sauce Paste

Minagkabau Beef Rendang Sauce Paste

  1. Reduce the heat to medium; add the diced beef into the wok. Add star anis and sugar; simmer until beef about to cook.
  1. Add coconut cream and coconut milk. Carefully stir until well combined and simmer. Stirring every 10 minutes to prevent scorching. If the sauce simmers too rapidly and appears to be boiling rather than simmering, then reduce the heat to low. It should take about 4 – 5 hours.
  1. The curry should have a slightly dry and oily texture. The beef should be tender and easy to tear. It is now ready to serves!
  1. Serving recommendation: with warm jasmine rice and light vegetable dish for perfect balance 🙂

 

 

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