Name: Padang-Style Slow-Braised Beef Rendang
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 12 dried red chilies, stems removed and soaked in hot water for 15 minutes; 10 shallots, peeled and roughly chopped; 6 garlic cloves, peeled; 3 cm piece fresh ginger, sliced; 2 cm piece fresh galangal, sliced; 3 candlenuts, roughly chopped; 2 teaspoons coriander seeds, toasted; 1 teaspoon cumin seeds, toasted; 1 teaspoon white peppercorns; 3 cm piece fresh turmeric, sliced; 3 stalks lemongrass, white part only, thinly sliced; 1.2 kg beef chuck, cut into 4 cm cubes; 3 tablespoons vegetable oil; 2 Indonesian bay leaves (salam leaves); 5 kaffir lime leaves, torn; 2 stalks lemongrass, bruised and tied; 400 ml thick coconut cream (first press); 600 ml thin coconut milk (second press); 1 teaspoon tamarind paste dissolved in 2 tablespoons warm water; 1 tablespoon palm sugar, finely grated; 1 1/2 teaspoons fine sea salt; 3 tablespoons kerisik (toasted grated coconut); 2 long red chilies, thinly sliced, for garnish; Steamed jasmine rice, to serve

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A signature dish from West Sumatra, this Padang rendang is slow-braised in spiced coconut milk for hours until the beef turns deep mahogany and the sauce reduces to a dark, caramelized coating. Unlike wetter curries, the final texture is intensely concentrated, with toasted coconut adding nutty depth. Serve with steamed jasmine rice to balance the rich, smoky heat.

Prep Time30 mins

Cook Time240 mins

Total Time270 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

615 kcalCalories
42 gFat
22 gSaturated Fat
14 gCarbs
3 gFiber
6 gSugar
46 gProtein
720 mgSodium
980 mgPotassium
75 mgCalcium
6.5 mgIron
28 mgVitamin C
120 mcgVitamin A

Ingredients

For the Padang spice paste

12 dried red chilies, stems removed and soaked in hot water for 15 minutes
10 shallots, peeled and roughly chopped
6 garlic cloves, peeled
3 cm piece fresh ginger, sliced
2 cm piece fresh galangal, sliced
3 candlenuts, roughly chopped
2 teaspoons coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon white peppercorns
3 cm piece fresh turmeric, sliced
3 stalks lemongrass, white part only, thinly sliced

For the beef and braise

1.2 kg beef chuck, cut into 4 cm cubes
3 tablespoons vegetable oil
2 Indonesian bay leaves (salam leaves)
5 kaffir lime leaves, torn
2 stalks lemongrass, bruised and tied
400 ml thick coconut cream (first press)
600 ml thin coconut milk (second press)
1 teaspoon tamarind paste dissolved in 2 tablespoons warm water
1 tablespoon palm sugar, finely grated
1 1/2 teaspoons fine sea salt
3 tablespoons kerisik (toasted grated coconut)
2 long red chilies, thinly sliced, for garnish
Steamed jasmine rice, to serve

Directions

Drain the soaked chilies and place them in a blender with shallots, garlic, ginger, galangal, candlenuts, coriander, cumin, white pepper, turmeric, and sliced lemongrass. Add 4 tablespoons water and blend to a smooth, thick paste, scraping down the sides as needed.
Pat the beef cubes very dry with paper towels. Heat the oil in a heavy wok or wide Dutch oven over medium-high heat and brown the beef in batches until each piece develops a deep golden crust, about 6-8 minutes total. Transfer to a plate and set aside.
Reduce heat to medium. Add the spice paste to the same pan and fry, stirring constantly, until it darkens to a brick red and the oil begins to separate at the edges, 8-10 minutes. Take care not to burn it; splash in a tablespoon of water if it sticks.
Return the beef to the pan along with the bay leaves, kaffir lime leaves, and bruised lemongrass stalks. Pour in the thick coconut cream and bring to a gentle boil, skimming off any foam that rises to the surface.
Add the thin coconut milk, tamarind water, palm sugar, and salt. Stir well, reduce heat to the lowest possible setting, and partially cover. Simmer gently for 3 to 3 1/2 hours, stirring every 30 minutes to prevent sticking, until the liquid has almost fully reduced and the beef is fork-tender.
Uncover and continue to cook, stirring more frequently, for another 30-45 minutes until the sauce thickens into a glossy, dark mahogany coating that clings tightly to the meat and looks almost dry. The beef should appear dark brown to nearly black in spots.
Stir in the kerisik and cook for 5 more minutes so the toasted coconut melds with the sauce. Remove the lemongrass stalks and bay leaves, taste, and adjust salt or a pinch of palm sugar if needed.
Let the rendang rest off the heat for 10 minutes to allow the sauce to set further. Pile onto a platter, scatter with sliced red chilies, and serve hot with steamed jasmine rice.

Cook’s Notes

True Padang rendang is intentionally cooked dry (rendang kering); resist adding extra coconut milk during the long simmer or the final texture will be too saucy.
For the deepest color and most complex flavor, use a heavy cast-iron or carbon-steel wok, which conducts heat evenly and helps the coconut milk caramelize without scorching.
Kerisik can be made at home by toasting 50 g of finely grated fresh coconut in a dry pan over low heat until deep golden, then pounding in a mortar until it releases its oil.
If candlenuts are unavailable, substitute blanched macadamias for a similar creamy, fatty body in the spice paste.
Padang rendang improves with time; make it a day ahead and reheat gently, and the spices will penetrate the beef even more deeply.