Rendang Sapi Padang - Padang Style Beef Rendang

5.0 from 26 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Beef

Prep Time: 30 mins

Cook Time: 4 hours

Total Time: 4 hours 30 mins

Serves: 8

Ingredients

• 4 tablespoon oil, preferably coconut oil
• 5 kaffir lime leaves (Indonesian: daun jeruk), remove the ribs
• 4 lemongrass (Indonesian: sereh), bruised and knotted
• 5 Indonesian bay leaves (Indonesian: daun salam) (*)
• 2 fresh turmeric leaves, knotted (*)
• 1 cinnamon stick (Indonesian: kayu manis) (*)
• 4 cardamom pods (Indonesian: kalupaga), crushed (*)
• 2 cloves (Indonesian: cengkeh) (*)
• 2 star anise (Indonesian: pekak/bunga lawang) (*)
• 1 kilogram (~ 2.2 lb.) beef shank or chuck (Indonesian: daging sengkel atau sandung lamur), cut into 2 inch by 2 inch cubes
• 800 ml coconut milk (usually 2 cans of coconut milk)
• 1200 ml water/coconut water
• 2 asam kandis/2 asam gelugur/2 black kokum/10 gram (~ 2 teaspoon) tamarind
• Grind the following into spice paste
• 250 gram (9 oz.) shallots (~ 20 Asian shallots, or ~ 6 French shallots) (Indonesian: bawang merah)
• 10 cloves garlic (Indonesian: bawang putih)
• 100 gram (3.5 oz.) red chilies (Indonesian: cabe merah keriting)
• 10 candlenuts (Indonesian: kemiri)
• 2 inches ginger (Indonesian: jahe)
• 2 inch galangal (Indonesian: lengkuas)
• 2 inches turmeric (~ 1 teaspoon turmeric powder) (Indonesian: kunyit)
• 1 teaspoon coriander seeds (~ 3/4 teaspoon coriander powder) (*)
• 1 teaspoon cumin seeds (~ 3/4 teaspoon cumin powder) (*)
• 1 tablespoon pepper
• 1 tablespoon salt

Instructions

1. Heat oil in a wok/large pot over a medium-high heat and fry the spice paste, kaffir lime leaves, lemongrass, Indonesian bay leaves, cinnamon stick, crushed cardamom pods, cloves, and star anise until fragrant. About 3-5 minutes.
2. Add beef cubes, stir until no longer pink.
3. Add coconut milk and water/coconut water, along with asam kandis/asam gelugur/black kokum/tamarind. Stir to mix well, and bring to a boil.
4. Reduce heat a bit (still above simmering point) and left the wok/pot uncovered. Cook until the liquid is reduced and thickened.
5. Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the beef looks a bit dark. Also, you should see oil separates from the sauce.
6. Remove from heat and serve hot or at room temperature. Beef rendang actually improves with storage time, so if you are patient, try serving this the next day.

Notes

• (*) Ingredients marked with (*) are optional, but highly recommended. Try to include some of these ingredients for an even more delicious rendang.