Do you know what the world’s best foods are? Sushi, beef rendang or lasagne? You probably thought you knew, but most likely you don’t.
If you chose rendang, congratulations! Based on 35,000 votes, the world’s most delicious food is rendang from West Sumatra, Indonesia.
CNN scoured the planet to create the list of 50 most delicious foods in 2011, and rendang took the top position on the list.
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Introducing the best rendang- rendang minang from Sumatra
Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra’s culture. It is served at special occasions to honor guests and during festive seasons. It is a delicious Indonesian dish prepared with a myriad of herbs and spices cooking for a few hours until all the liquids have been completely absorbed by the meat. Beef rendang is best eaten with steamed rice and condiments such as fried onions and chili pieces.
Here is the good news. You do not need to travel to Sumatra of Indonesia. You can just recreate the world’s best food at home by following this beef rendang recipe.
This recipe is the authentic beef rendang recipe from the native land of Rendang in Minangkabau, tested in my kitchen based on several original recipes written in Bahasa Indonesia (the Indonesian language).
Making beef rendang (Updated on 25th March 2018)
I have received many comments and inquiries after publishing this recipe in early 2017. There are two problems readers encountered which I would like to provide further explanation.
Use the right type of chili.
We use the red chili as shown in the image. There was an incidence a reader mentioned that the amount of chili way too much. I guess he might have used other types of chili such as bird’s eye chili!
If you use the red chili as shown, which is the local Serrano chili, the amount should be OK (300g for 1kg of beef). I prefer to remove the seed and pith to reduce the hotness and yet retain the flavor. If you still prefer to be less spicy, reduce the amount to 200g.
Cut the galangal into small pieces.
Why is it necessary to do this since we are going to blend the galangal with the food processor anyway? That is where the problem arises. You need to blend the galangal, garlic, onions, and chili finely before sauteing. You want this aromatics along with other spices to cook down to become a paste which will stick onto the beef.
All these ingredients can cook down easily but NOTgalangal! The larger pieces of galangal will not disintegrate even after slow cook for four hours. The result will be a mouthful of unpalatable chunks of galangal which you want to spit out, which is quite disturbing!
Other than that, this is a delightful Indonesian dish that has won the heart of so many gastronomes. Try it out at home and I don’t think anyone will regret it.
Step by step instruction (with photos)
Step 1: Cut the beef. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
Step 2: Blend the spice. Blend all the ingredients in (B), set the blend aside.
Step 3: Bash the lemongrass. Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
Step 4: Saute the spice. Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
Step 5: Add coconut milk. Add the coconut milk and lemongrass into the wok.
Step 6: Add the beef. Add the beef and cook over medium heat. Bring the coconut milk to a boil.
Step 7: Simmer the beef. Once it is boiled, continue to simmer over low heat. Add water from time to time when the stew is about to dry.
Step 8: Cook until tender and turns into dark brown. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
Beef Rendang Minang recipe
Beef Rendang Recipe
Authentic Indonesian dry rendang.
- 1 kg beef
- 600 ml coconut cream
- 100 ml vegetable oil
Ingredients (B)- to blend
- 4 candlenuts
- 12 cloves chopped garlic
- 300 g red chili, , (Serrano chili/pepper)
- 250 g onions
- 50 g ginger
- 50 g galangal
- 25 g ground turmeric, or 50g of fresh turmeric
- 1½ tsp ground coriander
- 1 tbsp salt
- 1 tsp sugar
- 4 green cardamom pods
- 11/2 tsp cumin seeds
- 10 cloves
Ingredients (C)- Seasonings and Spices
- 4 stalks lemongrass, , bashed
- 3 pieces kaffir lime leaves
- 1 piece asam keping
- 2 turmeric leaves, ,tied up
- Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
- Blend all the ingredients in (B), set the blend aside.
- Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
- Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
- Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
- Add the beef and cook over medium heat. Bring the coconut milk to a boil.
- Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
- Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
- Served with rice or bread.
Note: Since not everyone tolerates the same level of hotness of chili, please reduce the amount and remove the seeds of the chilies if you are not used to spicy food.
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Thai Kitchen Gluten Free Coconut Cream, 13.66 fl oz
Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece, 14-Inch, Charcoal
Thai Fresh galangal - 14 oz
AccuWeight 207 Digital Kitchen Multifunction Food Scale for Cooking with Large Back-lit LCD Display,Easy to Clean with Precision Measuring,Tempered Glass, 0, Silver
Amount Per Serving: Calories: 1533Total Fat: 90gSaturated Fat: 43gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 187mgSodium: 1863mgCarbohydrates: 125gFiber: 9gSugar: 83gProtein: 64g
This data was provided and calculated by Nutritionix on 1/29/2019
2 types of superior rendang recipe with terrific flavor
There are two types of beef rendang, depending on how much water content is in the dish.
Dried beef rendang
According to Minangkabau (hence the name Minang rendang) tradition, their authentic beef rendang should be dry. Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks. It can even last up to six months if frozen.
Moist beef rendang (kalio)
Moist beef rendang is cooked much shorter than dry beef rendang. The cooking process ends when the coconut milk becomes a thick gravy of the rendang. Moist rendang is more popular in neighboring countries- Malaysia, Singapore, Brunei, and southern Thailand. One of the exceptions is rendang Tok found in the state of Perak, Malaysia, which is dry. Most rendang served in the western countries is moist rendang, compared to its original Minang counterpart.
Malaysian rendang is normally cooked for shorter periods and added with kerisik (toasted grated coconut) to thicken the gravy. I have written another recipe for the Malaysian rendang which is included in the recipe compilation in my eBook.
How to prepare the best beef rendang (12 helpful tips)
It is quite easy to cook rendang Minang, but pay attention to some finer points below in order to successfully cook the most delicious food in the world.
- Sirloin is the choice for more tender rendang, but topside is good to use since the beef is stewed for about four hours. You can stew the meat longer by adding water until the beef is tender enough. I used the topside in this recipe and it turned out perfectly.
- Blend the spice with an electric blender. You do not need to add water as the chilies and onions have sufficient water content for blending. Furthermore, it will take longer to saute the spice paste if the water is added.
- Saute the spice paste with vegetable oil on low heat until it turns fragrant. Add coconut milk and stir frequently. The spice paste can scorch easily if left unattended.
- Most Asians use a wok to cook rendang. This is because the beef is cooked by the coconut milk at the bottom of the wok which is spherical. Alternatively, try to find a pan with a curved bottom to cook rendang if you do not have a wok.
- Cut the beef across the grain by using the sharpest knife you have. If it is too soft, place it back in the freezer until it gets firmer. Since the beef will be cooked for about four hours, the size should not be smaller than 2 cm cubes. Otherwise, the meat will easily break into smaller pieces.
- There is an easy way to peel the ginger and turmeric which I explained in another post.
- I normally prefer to remove the seeds of the red chili to reduce the hotness. Rendang is not very hot and spicy, but you can always alter the amount of chili to taste.
- It is best to use freshly pressed coconut milk. If it is not available, you can use canned or carton packed coconut milk. Once opened, coconut milk should be kept in the chiller at all times. You can also divide the coconut milk into smaller portions and keep them frozen. Fresh coconut milk can be kept for much longer if frozen. I have used frozen coconut milk for making rendang and it is as good as the freshly pressed one after a month.
- Substitute the fresh coriander seeds, turmeric, and cumin with ground powder if you prefer. It will not make a huge difference to the final taste.
- Use only the pale yellow bulbous bottom part of the lemongrass. The greenish upper part of the stalk has less flavor and should be discarded. Bashing the lemongrass before adding it to the coconut milk will help release the aromatic flavor of the lemongrass into the rendang.
- Assam keping (also called assam kandis / gelugur in Indonesia) is available in dry pieces and is extremely sour. You can use tamarind (assam jawa) as a replacement since it is quite similar. However, the authenticity of rendang is lost if you substitute it with other souring agents such as lemon or vinegar. You can omit it if assam if unavailable. Some original rendang recipes from Indonesia do not include assam. Be careful not to add too much assam as rendang is not supposed to be a sour dish.
- Turmeric leaves are another ingredient that is not available in certain parts of the world. If you are unable to get turmeric leaves, use two more kaffir lime leaves.
8 bonus tips to get the best result for the beef rendang
The process of cooking rendang is simple. The following tips will be useful to guide you through the process if you are to cook rendang for the first time.
- Start with sauteing the spice paste with oil on low heat. The purpose of this step is to lightly fry the spices until they become aromatic. Constantly stir the spice paste as it can get scorched easily. You may want to add oil for easy sauteing and remove the excess oil during stewing. Stop sauteing when it turns aromatic or if the oil separates from the spice.
- Once the coconut milk reaches boiling point, reduce heat to a minimum.
- Be patient when preparing rendang. The long cooking time will enable the flavor of the coconut milk and spices to be fully absorbed into the beef.
- After one to two hours of continuous cooking, the liquid will turn into a thick gravy. If you are preparing moist rendang, stop at this stage.
- Since this is the dry beef rendang recipe, the cooking process should be continued until the liquid has totally evaporated. This will take about four hours. Add water if it becomes too dry before the end of four hours. The authentic Minang rendang is dry, as opposed to the moist beef rendang more popular in Malaysia, Singapore, and the western countries.
- The liquid will eventually fully evaporate and completely caramelize. The beef will cook continuously in the remaining oil and absorb all the flavor of the spices.
- The color of the meat will gradually turn darker and eventually become dark brown at the end or four hours. The flavor of the spices and coconut is fully fused with the beef now. You can finally enjoy the flavor of the authentic beef rendang Minang.
- You can garnish rendang with turmeric leaves cut into thin strips, red chilies, and kaffir lime leaves.
More recipes for you
If you like this recipe, I want to suggest other popular Asian recipes for you to try. So here are my picks of some most popular recipes from where I live, Malaysia:
- Chicken varuval. Ready to take a bite of the Indian cuisine with the intense flavor? This recipe is popular in Malaysia and loved by everyone!
- Mee Goreng is another great street food of Indian Muslim origin in Malaysia. It is authentically Malaysian and is the typical Indian Malaysian food.
- Wonton soup and noodles. We have our version of wonton noodles, which is different from the wonton soup noodles from Hong Kong. You can get both recipes from this article.
Saturday 2nd of October 2021
According to authentic Rendang Padang from Minang, the aay to cook rendang is, on step no 4, they don't put oil to cook the paste.
What they do, they boil the paste together with the coconut milk.
Sunday 3rd of October 2021
Thank you for the information.
Friday 23rd of April 2021
Hi many thanks for the recipe. I wanna add this in my restaurant menu. But I need info about preserving. As a restaurant owner you know better that we can’t waste food end of day and try not to compromise with quality. If I cook RENDANG in morning time, how long I can serve the dish that it will keep the original taste? After end of the day if rendang is left over can I preserve in refrigerator for next day? Does that keep original flavour and quality?
Saturday 24th of April 2021
Hi Ash, Base on my experience, You can serve it the whole day if you cook in the morning. I would keep it in the freezer (portion it first) for the remaining. It should be good for one week. After that, the flavor starts to deteriorate even it is frozen. Please remove it from the freezer first thing in the morning and let it return to room temperature, then heat it and serve.
Wednesday 20th of January 2021
Hi, thanks for sharing your recipe. I am having a hard time looking for Serrano pepper you used. What other kind of chillies I can use? Cayenne or paprika will do? Also if you can share a rendang ayam recipe. Thank you!
Thursday 21st of January 2021
Hi Rosselle, Cayenne is a better substitute than paprika. I have a Rendang Ayam recipe: https://tasteasianfood.com/chicken-rendang/ It is different from the Beef Rendang because there is much wetter and gravy. You may want to try it and hope you will like it. KP Kwan
Monday 24th of August 2020
This recipe looks great! I have one question, in step 7 how will I know The difference between when the rendang is dry because it needs water, or is dry because it’s done? And how much water to add?
Monday 24th of August 2020
Hi Cameron, After you add water to the rendang and stew it slowly, the water will gradually be reduced. Over time, you will notice the water is almost entirely evaporated, and there is no longer any liquid (sauce) left in the pan. What is still looks like wet is due to the oil in the rendang. That is when I mean by the rendang is dry. I hope my explanation is clear. Thanks, KP Kwan
Sunday 23rd of August 2020
that seems like an awful lot of garlic doesn't it? im doubling and 24 cloves of garlic seems like a lot
Sunday 23rd of August 2020
Hi Johal, This recipe is used in my restaurant. Please make changes according to your preference. It does serve as a guideline to improvise. KP Kwan