Beef simmers slowly in coconut milk and a fragrant spice paste of chili, ginger, galangal and turmeric. The sauce then cooks down until it is dark and sticky, clinging to the meat: the characteristic dry final stage of Padang rendang.
Padang rendang belongs to the Minangkabau cuisine of West Sumatra. The name does not refer to one fixed blend of spices: households and regions make different versions. What makes this style distinctive is the long cooking process, in which the meat first tenderizes in coconut milk and spices, then most of the liquid evaporates. A rendang still sitting in plenty of sauce is closer to a wet stew stage; in the dry final stage, the flavors are more concentrated and the spiced coconut coating clings to the meat.
Beef shoulder or chuck is suitable because the meat needs time to become tender. Cut the pieces evenly, about four centimeters, so they don’t fall apart at the same time and still hold their shape as chunky pieces. Full-fat coconut milk provides enough flavor and fat for the long cooking process. Lemongrass, galangal, ginger and turmeric give the spice paste its earthy, citrusy aroma; red chili adds heat. Adjust the amount of chili if you want a milder rendang, but keep the aromatic base.
A heavy pan with a wide base helps the liquid evaporate and distributes the heat more evenly. At first, the contents are quite liquid, so you don’t need to stir constantly. As the coconut milk thickens, the risk of scorching becomes real. Stir more often then, scraping along the bottom as well. Keep the heat low; a vigorous boil makes it harder to reduce the sauce gradually and can dry out the meat before it becomes tender. Total cooking time varies depending on the cut of meat and the pan, so pay close attention to the texture and the amount of liquid.
Fresh galangal and turmeric have a pronounced flavor, but they’re not available everywhere. For galangal, you can use frozen galangal; ground galangal also works, though its aroma is less fresh. Replace fresh turmeric with about two teaspoons of ground turmeric. Candlenuts make the spice paste richer; use them roasted, or replace them with macadamia nuts if needed. Canned coconut milk works well. Choose an unsweetened, full-fat variety and shake the can well before use.
Serve the rendang with white rice to soak up the concentrated sauce. A fresh vegetable on the side, such as cucumber, adds contrast without overpowering the spiced flavors. Cool leftovers within two hours, store them covered in the refrigerator and use within three to four days. Reheat them in a pan over low heat, stirring regularly; add a small splash of water if the sauce is too thick. Rendang can also be frozen; thaw it covered in the refrigerator, then heat it thoroughly.
Put the shallots, garlic, chili peppers, ginger, galangal, turmeric, candlenuts, coriander, cumin and oil in a blender or food processor. Blend into a smooth spice paste; if needed, add a few tablespoons of the measured coconut milk.
Heat a large, heavy pan over medium-low heat. Fry the spice paste for 8–10 minutes, stirring regularly, until fragrant and no longer raw-smelling. Add the lemongrass, lime leaves and beef. Toss to coat the pieces.
Pour in the rest of the coconut milk and add the salt. Bring gently to a simmer. Simmer uncovered over low heat for about 2½ hours, until the meat is almost tender. Stir occasionally, and more often once the sauce thickens.
Continue reducing the rendang. Now stir regularly across the bottom of the pan. Keep the heat low and continue cooking until the sauce is dark brown, thick and almost dry, and clings to the meat. This usually takes another 45–60 minutes; lower the heat if the bottom is browning too quickly. Taste and add salt if needed.
Rinse the rice under cold water until the water runs mostly clear. Put the rice and 450 ml water in a pan, bring to a boil and turn the heat to low. Cook covered according to the package instructions, usually 10–12 minutes. Then let the rice rest for 10 minutes with the lid on.
Remove the lemongrass from the rendang. Serve the rendang with the rice.
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