Rendang is one of Sumatra’s great dishes, and is emblematic of Padang cooking in general. We recommend using a firm cut of beef that won’t disintegrate during the long cooking process.
Rendang, once the confit is complete, will keep for 2-3 days at room temperature or 15 days in the fridge. Just add a little water before reheating it on low heat and serving.
- ¼ cup shallots
- 2 Tbsp Thai chilies, chopped
- 1 Tbsp garlic, chopped
- 1 Tbsp fresh turmeric or 1 tsp dried
- 2 Tbsp fresh galanga
- 4 Tbsp fresh lemongrass, chopped
- 4 lbs beef, chopped into 2-inch cubes
- 1 Tbsp salt
- 4 turmeric leaves (opt.)
- 3 salam leaves
- 2 to 3 liters coconut milk
Place fresh spices in a food process and purée to a fine paste.
Place purée, salt, meat, salam leaves and turmeric leaves in a thick-bottomed pot.
Cover with coconut milk. Bring to a boil then cook on medium, uncovered, for around 2 hours 30 minutes.
Stir on occasion, especially towards the end when the Rendang begins to dry out.
Reduce heat when the coconut milk has evaporated and the meat begins to sizzle. Begin stirring constantly so the spices caramelize but don’t burn. Stop cooking when the meat has absorbed all the coconut milk. The meat will be cooked but still firm. Serve hot or warm.