Updated:Jul 07, 2023
Explore the revered traditional Indonesian dish, Rendang, originating from the Minangkabau ethnic group in West Sumatra. Discover its cultural significance and rich historical legacy. Try making your own version at home with our recipe. A mouthwatering adventure awaits!
Origins And History Of Rendang
Flavour Profile and Texture
1. Padang-style Rendang: Hailing from the city of Padang in West Sumatra, Padang-style Rendang is known for its bold and fiery flavours. It is spicier compared to other variations and often uses a variety of chilli peppers, resulting in a robust and intense heat.
2. Minangkabau-style Rendang: This variation stays true to its origins in the Minangkabau culture of West Sumatra. It is characterised by a well-balanced combination of aromatic spices and a milder level of spiciness. Minangkabau-style Rendang showcases the richness and complexity of flavours while maintaining a harmonious blend.
Recipe For Traditional Rendang
Video Credits: Recipes Are Simple/YouTube
Rendang’s enduring appeal lies in its complex flavours, balanced blend of spices, and melt-in-your-mouth texture achieved through slow cooking. This dish represents the diversity of Indonesian cuisine and reflects the cultural heritage of different regions.
1 kg beef (preferably beef chuck or beef brisket), cut into cubes
4 stalks of lemongrass, bruised
4 kaffir lime leaves, torn
2 turmeric leaves, torn (optional)
2 tablespoons of tamarind paste
1 tablespoon palm sugar (or brown sugar)
8 cloves of garlic, peeled
4-6 red chilli peppers (adjust according to your spice preference)
4 dried red chilli peppers, soaked in hot water and drained
2 inches of ginger, peeled
2 inches of turmeric, peeled
1 teaspoon of coriander powder
In a blender or food processor, combine all the ingredients for the spice paste and blend until smooth.
Heat oil in a large, heavy-bottomed pot over medium heat. Add the spice paste and cook, stirring frequently, for about 5-7 minutes until fragrant.
Add the beef cubes to the pot and stir well to coat them with the spice paste. Cook for about 5 minutes until the meat is browned on all sides.
Pour in the coconut milk, lemongrass stalks, kaffir lime leaves, turmeric leaves (if using), cinnamon sticks, star anise, and cardamom pods. Stir well to combine.
Reduce the heat to low and let the mixture simmer uncovered for about 3–4 hours, stirring occasionally. The goal is to slowly cook the meat until it becomes tender and the liquid has evaporated, leaving a thick, rich sauce.
While the meat is cooking, prepare the tamarind paste. Dissolve the tamarind paste in 2 tablespoons of warm water and strain to remove any solids.
After the meat has been simmering for several hours and the liquid has reduced, add the tamarind paste, palm sugar, and salt to taste. Stir well and continue to cook for another 1-2 hours until the meat is tender and the sauce has thickened further.
As the sauce thickens, stir more frequently to prevent it from sticking to the bottom of the pot. Adjust the seasoning according to your taste preferences.
Once the meat is tender, and the sauce has thickened to your desired consistency, remove the pot from the heat and let the Rendang rest for about 15 minutes.
Serve the traditional Rendang with steamed rice or Indonesian-style compressed rice (ketupat). Garnish with fried shallots, if desired.
Enjoy the delicious and flavorful traditional Rendang that you’ve prepared with patience and love!