Beef Rendang

Name: Beef Rendang
Total time: 9000 s
Yield: 5 servings
Cuisine: American
Ingredients: 2.2 lbs beef shank (I prefer using shank); 10 1/2 cups thick coconut milk from 3 grated mature coconuts; 3 stalks lemongrass, bruised; 1 turmeric leaf, torn; 5 bay leaves; Spice paste:; 8.8 oz red curly chilies + bird's eye chilies; 5.3 oz shallots (can use more); 6 cloves garlic; 1 tsp cumin; 1 tsp fennel seeds; 1 nutmeg; 5 cloves; 3 candlenuts, roasted; 3 tbsp coriander seeds; 1 tsp black pepper; 3 thumb-sized pieces of ginger; 2 thumb-sized pieces of turmeric; 3 thumb-sized pieces of galangal; Salt to taste; Sugar (I don't use it)

Xander's Kitchen @xanderskitchen

Jakarta , Indonesia

With Eid al-Fitr coming up, it seems like the perfect time to post a rendang recipe 😁 because every household celebrating Eid surely cooks rendang, right?

In my opinion, this is the BEST RENDANG RECIPE ‼️ I don't want to try any other recipe. My mom got this Rendang recipe from her friend's mother, who is originally from Padang, and she learned how to cook rendang from her. Even my Padang friends say my mom's rendang is delicious. I often receive DMs on Instagram with thank-you messages from friends who have successfully sold rendang using this recipe, and this rendang recipe is even used for selling abroad... helping Indonesians living there satisfy their craving for Indonesian food 😁

In the cooking photos, I cooked 2 kg of beef rendang. Honestly, I've never cooked just 1 kg because it's tiring and a waste of gas to cook just a little 😅 here, the kids love rendang and one piece is never enough 😁

Note: I SLIGHTLY EDITED MY RENDANG RECIPE IN THE INGREDIENTS AND COOKING METHOD. I MADE IT EXACTLY LIKE THE RENDANG RECIPE IN MY 3RD BOOK.

With Eid al-Fitr coming up, it seems like the perfect time to post a rendang recipe 😁 because every household celebrating Eid surely cooks rendang, right?

Note: I SLIGHTLY EDITED MY RENDANG RECIPE IN THE INGREDIENTS AND COOKING METHOD. I MADE IT EXACTLY LIKE THE RENDANG RECIPE IN MY 3RD BOOK.

Xander's Kitchen @xanderskitchen

Jakarta , Indonesia

With Eid al-Fitr coming up, it seems like the perfect time to post a rendang recipe 😁 because every household celebrating Eid surely cooks rendang, right?

Note: I SLIGHTLY EDITED MY RENDANG RECIPE IN THE INGREDIENTS AND COOKING METHOD. I MADE IT EXACTLY LIKE THE RENDANG RECIPE IN MY 3RD BOOK.

With Eid al-Fitr coming up, it seems like the perfect time to post a rendang recipe 😁 because every household celebrating Eid surely cooks rendang, right?

Note: I SLIGHTLY EDITED MY RENDANG RECIPE IN THE INGREDIENTS AND COOKING METHOD. I MADE IT EXACTLY LIKE THE RENDANG RECIPE IN MY 3RD BOOK.

Saved

Ingredients

150 minutes

5 servings

2.2 lbsbeef shank (I prefer using shank)
10 1/2 cupsthick coconut milk from 3 grated mature coconuts
3 stalkslemongrass, bruised
1turmeric leaf, torn
5bay leaves
Spice paste:
8.8 ozred curly chilies + bird's eye chilies
5.3 ozshallots (can use more)
6 clovesgarlic
1 tspcumin
1 tspfennel seeds
1nutmeg
5cloves
3candlenuts, roasted
3 tbspcoriander seeds
1 tspblack pepper
3thumb-sized pieces of ginger
2thumb-sized pieces of turmeric
3thumb-sized pieces of galangal
Salt to taste
Sugar (I don't use it)

Saved

Steps

150 minutes

1

Cut the beef into about 20 pieces. Grind the spices until smooth.
2

Place the beef and spice paste in a pan, add lemongrass, turmeric leaf, bay leaves, and salt. Mix the beef and spices until well combined. Let it sit for at least 15 minutes (with the stove off).
3

After 15 minutes, turn on the stove. The beef will release water, and the amount of water will increase over time.
4

Continue cooking until the water reduces, then pour in the coconut milk.
5

Once the coconut milk boils, reduce the heat. Cook while stirring until the beef is tender and the spices release oil.
6