Beef rendang is one of Indonesia’s most iconic dishes, originating from the Minangkabau people of West Sumatra. Unlike a typical curry, rendang is a slow-cooked, dry-style coconut beef dish in which fragrant spices, coconut milk, and aromatics are patiently reduced until they coat the meat in a deeply caramelised, intensely flavoured sauce.

My first encounter with authentic Sumatran cuisine came during my travels through Medan in the mid-1990s, on my way to the extraordinary Lake Toba. It was an unforgettable journey, rich in culture and tradition, and one that sparked a lifelong fascination with the regional cuisines of Indonesia.

That fascination eventually led me back to Bali, where I met one of my culinary heroes and dear friend, Janet DeNeefe. Over the years, we’ve shared countless meals, cooking classes and conversations between Melbourne and Ubud. Janet founded the renowned Casa Luna Cooking School, where generations of cooks have learned the traditions of Balinese and regional Indonesian cuisine.

During one stay at Honeymoon Guesthouse, Janet handed me a treasured little paperback, Spicy Padang Cooking. It now sits proudly beside her beautiful cookbooks, Bali: The Food of My Island Home and Fragrant Rice. Her writing and generosity were instrumental in inspiring me to write and self-publish my own first cookbook, The Healing Feeling.

The Padang-style rendang in Spicy Padang Cooking stays beautifully true to its West Sumatran roots, using lemongrass in the spice paste and flavouring the sauce with fresh curry leaves, turmeric leaf, kaffir lime leaves and dried garcinia fruit. Janet’s Balinese interpretation reflects the island’s Hindu traditions, where beef is rarely served, while incorporating classic Balinese ingredients including candlenuts and cumin.

This version is my tribute to those travels and friendships. I like to call rendang the King of Curry—although technically, it isn’t a curry at all. It’s a slow-cooked celebration of coconut, spices and beautifully tender beef. Traditional rendang rewards patience, but if time is short, a quality spice blend can provide an excellent head start. For this recipe, I’ve included a sachet of Zest Rendang Blend to deepen the flavour while keeping preparation simple.

If you’ve never made beef rendang from scratch, I encourage you to set aside an afternoon and enjoy the process. Like all great slow-cooked dishes, the journey is every bit as rewarding as the final meal.

“Rendang probably developed out of the need to preserve the meat from a
freshly killed buffalo in a tropical climate without refrigeration.”
Sri Owen, Indonesian Regional Food & Cookery

Beef Rendang – rich, dry coconut beef

Recipe by Samantha Gowing

• Total Time31 minute
• YieldServes 4-6 1x
• DietGluten Free

Rendang is the King of Curry, though it’s not really a curry, it is truly rich, dry coconut beef. Note that I’ve added a sachet of Zest Rendang Blend that I received which of course enhanced the beef and very handy if you have limited time to prepare the paste. How to cook beef rendang.

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Ingredients

Units MUS Scale 1/2x1x2x3x

For the paste 1 Tbsp coconut oil 1 Tbsp ginger, finely chopped 1 Tbsp galangal, finely chopped 1 Tbsp fresh turmeric, finely chopped 6 long red chillies, coarsely chopped 6 shallots, peeled, coarsely chopped 2 garlic cloves, peeled, coarsely chopped 1 tsp salt 1 small long pepper, very finely ground For the beef 1 kg beef topside, cut into 3cm cubes 400 ml / 1 can / coconut milk (full fat) 1 sachet Zest Rendang Blend *optional Dash fish sauce To serve Sticky rice is traditional, steamed rice, greens, chilli flakes or fried shallots

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Instructions

1. To make the paste, In a small food processor or mortar and pestle process or pound the ginger, galangal, turmeric, chillies, shallots, and salt into a paste.
2. Heat a large heavy-based saucepan or wok. Note that I am using a Breviile electric wok on the VDO because it’s a one stop wok shop that I can control the various temperatures.
3. Add coconut oil and heat until melted, do not burn! Fry off the aromatics into fragrant and golden.
4. Add the beef and quick fry to brown lightly – about 5 minutes on a high heat. Reduce heat, add coconut milk, Rendang Blend if using and a dash of fish sauce.
5. Reduce heat to low and simmer, stirring occasionally for around 2 – 2.5 hours until the coconut liquid reduces and transitions to an oil and then to a coconut sediment called blondo. This is what makes rendang unique and sets it apart from other coconut curries. Do take the time to do this (what I call phase 2 in the VDO).
6. Now transfer the rendang to a wok if you started in heavy-based saucepan. Increase heat to medium-high and fry the beef on the coconut oil reduction/blondo. Be careful not to burn it. This will absorb the last of the oil – unless you like more gravy – and help to tenderise the meat.
7. Before serving, let the rendang rest so the meat relaxes and flavours are enhanced. I You might like to cover with a lid to keep warm and allow a little steam to soften the meat further and prevent it drying out too much. Remember that a Rendang is a dry curry, not a wet dish.

Recipe Video

Notes

You might like to make a double batch of paste and store in a jar in the fridge, just seal with a little coconut oil.

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• Prep Time: 20 minutes
• Cook Time: 2.5 hours
• Category: Curry
• Cuisine: Indonesian