Padang Beef Rendang Recipe: A Delicious Minang Dish

 Padang Beef Rendang Recipe: A Delicious Minang Dish

Rendang Daging Padang is a renowned traditional dish from West Sumatra, Indonesia. This delicacy is not only famous in the country but also globally recognized. Rendang’s signature lies in its rich, savory, and spicy flavors, achieved through a combination of local spices and a slow cooking process, which tenderizes the meat and allows the flavors to fully penetrate. Here's a simple recipe to make Rendang Daging Padang at home.

Ingredients:

1. Beef (tenderloin or shank) – 1 kg

2. Thick coconut milk from 2 coconuts – 1 liter

3. Thin coconut milk from 2 coconuts – 500 ml

4. Turmeric leaf – 1 piece, tied in a knot

5. Kaffir lime leaves – 3 pieces

6. Lemongrass – 2 stalks, bruised

7. Asam kandis (Garcinia) – 2 pieces

8. Salt – to taste

Ground spices:

1. Red chilies – 100 grams

2. Shallots – 10 pieces

3. Garlic – 5 cloves

4. Ginger – 5 cm

5. Galangal – 5 cm

6. Turmeric – 3 cm

7. Candlenuts – 3 pieces

8. Coriander seeds – 1 tbsp

Cooking Instructions:

1. Prepare the beef: Cut the beef into medium-sized cubes. Rinse and drain.

2. Sauté the ground spices: Heat a little oil in a pan and sauté the ground spices until fragrant. Add the lemongrass, turmeric leaf, kaffir lime leaves, and asam kandis.

3. Add thin coconut milk: Pour in the thin coconut milk and stir gently. Cook on medium heat until it begins to boil.

4. Add the beef: Once the coconut milk is boiling, add the beef pieces. Stir well until the beef is coated with the spices. Cook until the meat begins to brown.

5. Pour in thick coconut milk: Gradually add the thick coconut milk while continuously stirring to prevent it from curdling. Once mixed, reduce the heat to low and continue cooking.

6. Slow cooking process: Rendang must be cooked over low heat for 3–4 hours. Stir occasionally to prevent the spices from burning at the bottom of the pan. The longer it cooks, the more tender the meat and the richer the flavor.

7. Adjust seasoning: Once the sauce has thickened and turned dark brown, taste and adjust the salt as needed.

8. Serve: When the sauce has dried up and the oil from the coconut milk surfaces, the rendang is ready to serve. It pairs well with hot steamed rice or ketupat (rice cakes).

Tips for Cooking Rendang:

Choose beef with a bit of fat to keep it moist and to absorb the spices well.

Always cook rendang over low heat to achieve tender meat and well-absorbed flavors.

The longer the cooking process, the better the flavor, as the sauce will dry up and become more concentrated.

Rendang is known for its longevity and can be stored for several days or even weeks in the fridge. It can also be frozen for a longer period, making it a practical dish to prepare in large quantities. Upon reheating, the flavors intensify, making it even more delicious. This timeless dish is perfect for special occasions or everyday meals, bringing a taste of West Sumatra to your home.