Beef Rendang – My ULTIMATE Guide to an Authentic Indonesian Recipe

Video Description

Tender beef slow-braised in coconut milk, lemongrass & galangal until the sauce caramelises into a true West Sumatran beef rendang recipe. In this deep-dive we follow the merendang technique from West Sumatra: pounding a rempah, frying it in split coconut cream, then patiently reducing for three hours until every grain of oil clings to the meat. Along the way I cover ingredient swaps, heat management, and the flavour “catch-and-deglaze” cycle that turns a simple stew into true rendang. Use the timestamps below to jump to any step. 0:00 - Rendang Is a Technique, Not a Dish 1:02 - Liquid First – The Classic Base 1:28 - Pounding the Rempah Spice Paste 3:30 - Simmer Paste in Coconut Cream 4:09 - Choosing Beef & Gentle Poach Start 4:31 - Merendang Stage – Slow Reduction 5:26 - Caramelise, Catch & Deglaze Cycles 8:49 - Tasting “Dry” Authentic Rendang 9:28 - Plating & Final Takeaways *Ingredients (Serves 4–6)* • Lean braising beef (e.g. topside): 1 kg, cut into large cubes • Coconut milk (full fat): 1.5 litres • Fresh curry leaves: 1 small handful (or use turmeric leaves if available) • Salt: to taste For the Pemasak (Spice Paste): • Ginger: 30 g • Galangal: 30 g • Garlic: 4 cloves • Shallots: 6 small (or 3 medium) • Lemongrass (white part only): 2 stalks • Red chillies (fresh or dried, deseeded): 4–6, to taste • Salt (for pounding): 1 tsp *Method* 1. Prepare the Coconut Base: In a large pot, gently heat 1.5 litres of coconut milk over low heat. Do not let it boil vigorously—gentle heating prevents the fat from splitting too early. This will be the cooking liquid. 2. Make the Pemasak: Using a pestle and mortar (or food processor), pound the ginger, galangal, garlic, shallots, lemongrass, and chillies into a fine paste. Add a teaspoon of salt to help break down the fibres. This spice blend forms the flavour backbone of the dish. 3. Stir the spice paste into the warm coconut milk, followed by the curry leaves. Season to taste, keeping in mind the mixture will reduce significantly. Add the beef cubes and bring the mixture to a gentle simmer. 4. Simmer the mixture uncovered on medium-low heat for 2–3 hours. During this time, the beef will slowly poach, becoming tender while the water content evaporates. Stir occasionally to prevent sticking. 5. Once the coconut milk has reduced and the oil begins to split, lower the heat and begin stirring more frequently. You’re now frying the beef, spice solids, and coconut solids in the natural coconut oil. Continue stirring for 1–2 hours on low heat, scraping the bottom often to prevent burning. The dish should darken considerably and become thick, glossy, and almost dry. 6. The rendang is ready when the beef is tender but holds its shape, the colour is deep brown, and the oil has been mostly absorbed. The dish should be dry to the touch, with intense, concentrated flavour. Note: *Do not use a non-stick pan for this recipe* as it inhibits fond creation. ____ *Follow us on Instagram:* https://www.instagram.com/w2kitchn/ #W2Kitchen #beefrendang #rendang