How to Make Rendang | Traditional Indonesian Recipe

Rendang is a slow-cooked masterpiece from West Sumatra. Learn the traditional method that transforms tough beef into tender, intensely flavored perfection.

Rendang was voted the most delicious food in the world by CNN readers, and once you make it from scratch, you will understand why. This slow-cooked dish from the Minangkabau people of West Sumatra is a complex symphony of spices, coconut milk, and patience.

The key to authentic rendang is time. The dish starts as a curry (kalio) and is slowly cooked until the coconut milk evaporates completely, leaving the meat coated in a thick, dark, intensely flavored paste. This process takes 3-4 hours but the result is extraordinary.

The spice paste (bumbu) is the foundation. Blend together: 12 dried red chilies (soaked), 8 shallots, 6 garlic cloves, a 3cm piece of galangal, a 3cm piece of ginger, a 3cm piece of fresh turmeric, and 5 candlenuts.

Method: Brown the spice paste in oil for 10 minutes until fragrant. Add 800g beef chuck (cut into cubes), toss to coat. Add 800ml coconut milk, 2 lemongrass stalks (bruised), 4 kaffir lime leaves, 1 turmeric leaf, and salt. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 3-4 hours, stirring every 15-20 minutes, until the liquid is gone and the meat is dark and tender.

In our Indonesian Cuisine Class, you learn to make rendang along with other regional Indonesian dishes. The class condenses the process to 45 minutes using smaller portions while teaching you the full technique for making it at home.