How to make it
6 steps. Take it one step at a time.
Place the shallots, garlic, galangal, ginger, and soaked dried chilies
Place the shallots, garlic, galangal, ginger, and soaked dried chilies into a blender or food processor. Process until a smooth spice paste forms. If necessary, add a splash of the coconut milk to help the blending.
Heat oil in a heavy-bottomed pot or dutch oven
Heat oil in a heavy-bottomed pot or dutch oven over medium heat. Sauté the spice paste until fragrant and the oil begins to separate, about 10-15 minutes.
15 minAdd the beef cubes
Add the beef cubes to the pot and stir to coat thoroughly with the paste. Cook until the beef is browned on all sides.
10 minPour in the coconut milk
Pour in the coconut milk. Add the lemongrass, kaffir lime leaves, palm sugar, and salt. Bring to a gentle boil, then reduce heat to low.
Simmer uncovered, stirring occasionally
Simmer uncovered, stirring occasionally to prevent sticking. Continue cooking for about 3 hours. As the liquid evaporates, the sauce will thicken into a paste. Stir more frequently toward the end as the oil separates and the beef begins to fry in the spices.
3 hrCook until the beef is tender and the sauce has become a dark brown
Cook until the beef is tender and the sauce has become a dark brown, dry coating around the meat. The oil should be clearly visible and separated from the spices.
A little kitchen wisdom
Rendang is traditionally served with steamed jasmine rice or ketupat (compressed rice cakes). The key to a great Rendang is patience; you must let the coconut milk reduce until it separates into oil and toasts the spices into a dark brown color.
