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Loading...Classic Dry Beef Rendang Padang is the crown jewel of West Sumatran cuisine: chunks of beef slowly braised in coconut milk and a deeply aromatic spice paste until the gravy evaporates and the meat turns dark mahogany, coated in a dry, caramelized layer of toasted coconut and spices. It is rich, fiery, and complex, traditionally served at celebrations and honored guests. The reward of patience is meat so tender it shreds with a spoon and a flavor that deepens wonderfully the next day.
Prep Time30 mins
Cook Time240 mins
Total Time270 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 45 gFat
- 28 gSaturated Fat
- 11 gCarbs
- 2 gFiber
- 5 gSugar
- 42 gProtein
- 380 mgSodium
- 950 mgPotassium
- 60 mgCalcium
- 6 mgIron
- 8 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the beef and aromatics
- 1.5 kg boneless beef chuck, cut into 4 cm cubes
- 1.2 L thick coconut milk (from 2 fresh coconuts or quality canned)
- 3 stalks lemongrass, smashed and tied in a knot
- 4 cm fresh galangal, sliced thin
- 6 fresh kaffir lime leaves, torn
- 2 turmeric leaves, knotted (optional)
- 1 tbsp tamarind pulp soaked in 3 tbsp warm water
- 1 tbsp shaved palm sugar or dark brown sugar
- 1½ tsp fine sea salt, plus more to taste
For the spice paste (bumbu halus)
- 10 dried red chilies, deseeded and soaked in hot water 15 minutes
- 10 red shallots, peeled
- 6 garlic cloves
- 3 cm fresh ginger, peeled
- 3 cm fresh turmeric, peeled (or 1 tsp ground)
- 4 candlenuts, toasted
- 1 tsp coriander seeds, toasted
- 1 tsp white peppercorns, toasted
- ½ tsp cumin seeds, toasted
- 3 whole cloves
- 2 green cardamom pods
- 1 small piece of cinnamon stick (about 2 cm)
- ¼ whole nutmeg, grated
Directions
- Make the spice paste: drain the soaked chilies and place them in a blender or food processor with the shallots, garlic, ginger, turmeric, candlenuts, and all the toasted whole spices. Blend to a smooth, thick paste, adding a splash of water only if needed to help the blades turn.
- In a heavy, wide pot or Dutch oven, combine the coconut milk, spice paste, lemongrass, galangal, kaffir lime leaves, and turmeric leaves. Bring to a gentle boil over medium heat, stirring often so the paste does not catch on the bottom.
- Add the beef cubes and stir well to coat. Reduce the heat to low and simmer uncovered, stirring every 10–15 minutes, for about 2 hours. The coconut milk will reduce and the surface will start to glisten with separated oil.
- Stir in the tamarind liquid, palm sugar, and salt. Continue to cook on low, stirring more frequently now, for another 1½–2 hours until the sauce is completely dry, the beef is fork-tender, and the color has deepened to a dark reddish brown. The meat should look almost lacquered, not wet.
- Taste and adjust salt; the rendang should be boldly savory, gently sweet, and noticeably spicy. Remove the lemongrass knots and whole aromatics if you prefer a cleaner look, or leave them for presentation.
- Spread the rendang on a tray to cool slightly; it will firm up and darken further as it cools. Serve warm with steamed jasmine rice, ketupat (compressed rice cakes), or simply on its own as part of a Padang rice plate.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. The flavor actually improves after a day as the spices continue to meld.
Cook’s Notes
- Use beef chuck or brisket with some fat marbling; lean cuts dry out before the sauce reduces properly.
- Stir more often in the final 30 minutes as the rendang thickens; this is when it is most prone to scorching on the bottom of the pot.
- For a milder rendang, reduce the chilies to 5 and add an extra candlenut; nut butter-style richness from the candlenuts helps soften the heat.
- True rendang is intentionally dry; if you prefer a saucier 'kalio' stage, stop cooking about 1 hour earlier while the gravy is still spoonable.
- Resting the cooked rendang overnight in the fridge before reheating produces the deepest, most developed flavor and the darkest color.
