Beef Rendang

Beef Rendang


Beef Rendang

Anita Dieckhöfer
Rendang is the king of Indonesian cuisine. This dish is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries, even throughout the world nowdays. Cooking rendang takes a minimum of 4 hours, in Indonesia the average cooking rendang takes 6-8 hours, but it is worth the effort. In processing rendang must use the slow cooked technique until the liquids evaporate and the meat turns dark brown, tender, caramelized, infused with rich spices. In 2017, an online poll of 35,000 people by CNN International chose rendang as the No. 1 most delicious dish of their World's 50 most delicious foods: Readers' picks list (it was #11 on the original list). In 2018, rendang was officially recognised as being one of the 5 national dishes of Indonesia; the others are soto, sate, nasi goreng, and gado-gado. Not only beef, but buffalo, chicken, eggs, cow lungs, beef spleen or beef tripe can also be cooked as the main ingredient of rendang. Recently Rendang also attracted the attention of celebrity chef Gordon Ramsay. Together with National Geographic in the Gordon Ramsay: Uncharted program, he came directly to West Sumatra (before covid-19 pandemic) and learned how to make the correct rendang.
Course Main Course
Cuisine Indonesian Food
Servings 8 people



  • 1 kg Beef (cut it into 20 pieces)
  • 1.5 l Coconut milk
  • 2 stalks Lemongrass (crush it with a tool such as meat tenderizer or mortar & pistil)
  • 4 pcs Bay Leaves
  • 2 pcs Turmeric Leaves (I skipped because it wasn't available in Germany)
  • 6 pcs Kaffir lime leaves
  • 3 cm Cinnamon (or 1 tsp ground cinnamon)
  • 3 tsp Salt
  • 1 tsp Beef powder
  • Cooking oil

Spice Blend Ingredients:

  • 250 gr Asian shallots
  • 50 gr Garlic
  • 100 gr Galangal
  • 50 gr Ginger
  • 2 tbsp Ground Coriander
  • 8 pcs Cardamom
  • 3 pcs Clove
  • ½ tsp ground nutmeg
  • 150 gr Red chili
  • 1 tsp ground white pepper
  • ½ tsp ground star anise
  • ½ tsp ground tumeric



  • Finely chop the spice blend with a food processor until the texture is smooth.
  • Heat the pan or wok and add a bit oil. Add the spice blend, Lemongrass, Bay Leaves, Kaffir lime leaves and Cinnamon, then stir fry until fragant and oily.
  • Add coconut milk and stir till it becomes oily and turns brown. Add salt and Beef powder. Stir it again and mix it well.
  • Add the Beef and stir. Cook on a low flame and keep stirring until the liquids evaporate and the meat turns dark brown, tender, caramelized, infused with rich spices.
    Eat rendang with warm rice to spoil your appetite, palate and tummy. I'm sure one plate won't be enough.

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