Signature Indonesian Minang Rendang Recipe: Cook until Tender and Maximally Darkened

This article will guide you more on how to cook Indonesian Minang-style beef Rendang. The main focus of this guide is the technique of reducing the spices, until they achieve a deep black color and thick consistency, while ensuring the meat becomes perfectly tender without losing its shape or texture.

Uda Uni (Brother and Sister)

Rendang is a signature culinary dish from Minangkabau region of West Sumatera, Indonesia. Featuring beef slowly cooked with coconut milk, complex spices, and aromatic leaves. The distinct aroma of Rendang spices promises deliciousness.

It is typically cooked for approximately 4 hours until the coconut sauce dries out and the color turns into a deep, dark hue. Although the cooking process is quite long and demands patience, many food lovers are motivated to try cooking it themselves. Using fresh ingredients and working with dedication, a delicious plate of Rendang will be served for our beloved family.

 

The Recipe Philosophy: Best Rendang is Found in Every Home

What is like -- the most perfect rendang recipe? Hmm... it would be difficult to answer. Because every village within the Minangkabau Land has its own best way of cooking it. Moreover, even within each village, the rendang cooking methods vary from house to house. This showcases a rich and personal culinary art.

 

Coastal Minang Rendang Recipe: Flavorful and Ready to Serve Like the Restaurant

Here, there is a method for cooking rendang in the style of the coastal Minang people. This rendang tastes intensely flavorful and spicy, because generally use ground dried spices. The result? Rendang with a rich taste similar to what Uda Uni typically enjoy at Minang food stalls or restaurants.

Main Ingredients (For Approximately 20 Pieces)

 

* 1 kg lean beef

 * 3 coconuts, yielding 1.5–2 L of thick coconut milk

 * 2 tsp salt

 * 1/2 tsp beef powdered stock

 * 200 g fine ground chili (adjust to taste)

 * 1 stalk lemongrass, bruised

 * 10 kaffir lime leaves, remove the central spine

 * 1 turmeric leaf, torn

 * 1 piece of asam kandis (dried sour fruit)

 

Ground Spices

 * 100 g shallots

 * 80 g garlic

 * 35 g ginger

 * 70 g galangal

 * 50 g red bird's eye chili (to increase spiciness)

 

Toast with Very Slow Heat until Aromatic, Then Grind (Dried Spices)

 * 1/2 tsp pepper

 * 2 tsp coriander

 * 1/4 large nutmeg

 * 1/2 tsp cumin

 * 4 pieces of cardamom

 * 3 pieces of star anise

 * 6 pieces of cloves

 

How to Cook Signature Indonesian Minang Rendang

Follow these steps patiently to achieve maximally dark and tender Rendang:

 * Prepare the Beef: Cut the beef into approximately 20–22 pieces. Avoid cutting the meat too small or thin, so that it does not easily break apart during the long cooking process. It is best to ask the butcher to cut it for you for more uniform slices.

 * Wash and Season: Wash the meat thoroughly (up to three times), then drain. Mix the meat pieces with all the ground spices, half of the ground chili, salt, and beef powdered stock. Stir until evenly coated. (Note: If your ground chili is already salty, you do not need to add salt).

 * Prepare the Cooking Vessel: Prepare a relatively large wok or deep pan. It is recommended to use a steel wok for even heat distribution. However, if Uda Uni do not have one, a non-stick pan can be used.

 * Cook the Coconut Milk: Pour in the coconut milk, the remaining ground chili, and all the leaves. Turn the heat to medium. Bring it to a boil while stirring frequently to prevent the coconut milk from curdling (breaking).

 * Add the Beef: After it reaches a boil, lower the heat. Continue cooking the coconut milk for approximately one hour until the sauce starts to release oil.

Only then should you add the beef. After the beef is in, stirring only occasionally is acceptable.

 * Thickening Process: After about 3 hours, the sauce will start to thicken, and the coconut oil will begin to "jump" (splash). At this stage, stir more frequently, especially the bottom, to prevent sticking.

 * Add Asam Kandis: After approximately 4 hours, the coconut oil will look like it is further reducing, and the rendang spices, which were previously brown, will start to blacken. Add the asam kandis.

(If Uda Uni have difficulty sourcing it, you can substitute it with about 3 tablespoons of tamarind water). Continue stirring to prevent the spices from burning.

 * Completion: Continue cooking until the coconut oil has completely reduced, and the color of the spice paste is a deep, dark black. Lift and serve.

 

Important Tips:

* Spiciness Level: With the given amount of ground chili and bird's eye chili, the heat will be noticeable but not overly extreme. We mix in the bird's eye chili because ground chilies outside West Sumatra are generally less spicy than local Minang ground chilies.

 * Coconut Measurement: If Uda Uni enjoy eating the rendang spices, this coconut measurement is sufficient to produce dry, black rendang, especially for those not using coconuts from West Sumatera (which are known to yield very thick coconut milk).

 * Regarding Ambu-ambu: This style of cooking rendang does not use ambu-ambu (toasted, grated, and ground coconut). The rendang spices will still blacken because this recipe does not use turmeric.

 

Rendang: Not Just a Dish, But a Legacy of Time

After undergoing hours of cooking, you have now successfully served a plate of beef rendang that is not only delicious, but also a legacy that honors time and patience. Every bite of the rich, dark spice paste is tangible proof of Uda Uni's love for Minang cuisine.

Don't hesitate to share the result of your cooking, because every kitchen has its own rendang story! Enjoy your creation at home. Warm greeting from Padang!