Name: Beef Rendang (Rendang Daging)
Yield: Makes 6–8 servings as part of a multicourse meal
Cuisine: Singaporean
Ingredients: 2 dried or fresh turmeric leaves (optional); 1 tablespoon ground turmeric; 10 Asian shallots or 5 European shallots, chopped; 2½–3 lb (1.1–1.4 kg) well-marbled boneless beef chuck roast or bottom round, cut into 2-inch (5-cm) cubes; ¼ cup (25 g) medium-hot chili powder, such as gochugaru or Kashmiri chili powder; 1 small yellow onion, chopped; 3 (½-inch/12-mm) slices galangal; 5 cloves garlic, smashed; 8 candlenuts or unsalted macadamias; 6–8 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped; 1 tablespoon coriander seeds or ground coriander; 6 tablespoons (90 ml) vegetable oil, divided; 1 can (13.5 fl oz/400 ml) unsweetened coconut milk; 1 tablespoon + 1 teaspoon fine sea salt; 5 makrut lime leaves; 2-inch (5-cm) cinnamon stick; 6 whole cloves; 2 tablespoons sugar; 2 stalks lemongrass, trimmed and bruised

Preparation info

Makes
6–8
servings as part of a multicourse meal

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Perhaps you’ve seen a rendang recipe that calls for four to five hours of cooking? It’s no exaggeration. Beef in Indonesia is very tough, as is buffalo meat, the traditional protein used in the Minangkabau region of West Sumatra where rendang originates. Lucky for you, this version takes a little less time (even less if you use an electric pressure cooker).

You’ll find as many recipes for rendang as you’ll find cooks. Ingredients like oyster mushrooms, chicken, and banana blossoms a