Indonesian · PANTRYHOP RECIPE
Rendang Padang
180 minutes · 6 servings · omnivore
A celebrated Minangkabau beef dish from West Sumatra; the long simmer develops its deep, dry curry texture.
Ingredients
Check you have the quantities below.
- 1 kg beef chuck
- 4 cups coconut milk
- 10 shallots
- 6 cloves garlic
- 3 cm piece ginger
- 3 cm piece galangal
- 2 stalks lemongrass, bruised
- 8 leaves curry leaves or bay leaves
- 2 tablespoons chili paste
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 2 teaspoons salt
Let’s make it
- Blend shallots, garlic, ginger, and galangal with a splash of water to make a paste.
- Combine beef, coconut milk, paste, lemongrass, curry leaves, chili paste, coriander, turmeric, and salt in a heavy pot.
- Simmer gently over low heat, stirring often, for 2 1/2 to 3 hours until the beef is tender and the sauce is dark and thickened.
- Continue cooking until the oil separates and the rendang looks dry and rich. Serve hot.
For kids, save a mild portion before adding extra chili or extra-reduced sauce.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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