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! 🙂
Well blend into a fine paste: