Rendang is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. The key to a successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process resulting in a flavorful and tender melt in your mouth pieces of beef. In short, good stuff which I guarantee a bite of this will have you nodding in agreement with all the people who have voted this to be the world’s most delicious food.
Rendang Sapi Padang - Padang Style Beef Rendang
5.0 from 1 reviews
Categories: Main Dish
Prep Time: 30 mins
Cook Time: 4 hours
Total Time: 4 hours 30 mins
- 1 kilogram of beef shank or chuck (Indonesian: daging sengkel atau sandung lamur), cut into 2 inch by 2 inch cubes
- 2 liter water
- 300 ml thick coconut milk (Indonesian: santan kental)
- 5 kaffir lime leaves (Indonesian: daun jeruk)
- 5 bay leaves (Indonesian: daun salam)
- 4 lemon grass (Indonesian: sereh), bruised
- 2 inch galangal (Indonesian: lengkuas), peeled and bruised
- 2 asam kandis (*)
- Grind the following into spice paste
- 30 shallots (Indonesian: bawang merah)
- 10 cloves garlic (Indonesian: bawang putih)
- 100 gram red chilies (Indonesian: cabe merah keriting)
- 10 candlenuts (Indonesian: kemiri)
- 2 inches ginger (Indonesian: jahe)
- 2 inches turmeric (Indonesian: kunyit)
- 1 tablespoon pepper
- 1 tablespoon salt
- Put all ingredients in a soup pot and bring to a boil.
- Reduce heat a bit (still above simmering point) and left the pot uncovered. Cook until the liquid is reduced and thickened.
- Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the beef looks a bit dark.
- Remove from heat and serve hot or at room temperature.
- (*) Asam kandis can be substituted with asam gelugor (same amount) or tamarind (about 10 gram).