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Beef Rendang Padang Style
Traditional dish · Indonesian (Minangkabau)
A Minangkabau variation of Beef Rendang, characterized by a slightly wetter, richer sauce and a more pronounced spicy and aromatic profile, often cooked for longer to achieve a deep flavor.
Ingredients
- Beef shank or brisket, cut into large cubes1 kg
- Coconut milk, thick1 liter
- Coconut cream200 ml
- Lemongrass, bruised4 stalks
- Galangal, sliced6 cm piece
- Kaffir lime leaves8 leaves
- Turmeric leaves, tied1 leaf
- Asam kandis (dried sour fruit)3 pieces
- Saltto taste
- Black pepperto taste
- Dried chilies, soaked and blended20-25
- Shallots, blended200 g
- Garlic, blended10 cloves
- Ginger, blended4 cm piece
- Turmeric, blended3 cm piece
- Coriander seeds, toasted and ground2 tbsp
- Cumin seeds, toasted and ground1 tbsp
- Star anise2 pieces
- Cloves5
Steps
- 1
Prepare the spice paste by blending dried chilies, shallots, garlic, ginger, turmeric, ground coriander, ground cumin, star anise, and cloves until smooth.
- 2
In a large, heavy-bottomed pot, heat a small amount of oil or rendered coconut fat. Sauté the spice paste until fragrant and the oil separates.
- 3
Add the bruised lemongrass, sliced galangal, kaffir lime leaves, turmeric leaf, and asam kandis. Stir well.
- 4
Add the beef cubes and stir to coat thoroughly with the spice mixture. Cook until the beef is seared.
- 5
Pour in the thick coconut milk and coconut cream. Add salt and black pepper. Stir well.
- 6
Bring to a boil, then reduce heat to very low. Simmer uncovered for 4-5 hours, stirring frequently, especially as the liquid reduces. The goal is a rich, slightly saucy consistency, not completely dry.
- 7
Continue cooking and stirring until the beef is extremely tender and the sauce has thickened to a rich, glossy consistency. Adjust seasoning.
- 8
Serve hot, often with rice.
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