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Rendang

Name: Rendang
Cuisine: Indonesian
Ingredients: 1 kg beef (preferably chuck or brisket); 400 ml coconut milk; 2 stalks lemongrass; 2-inch piece galangal; 1 tsp ground turmeric; 1-inch piece ginger; 4 cloves garlic; 6 bulbs shallots; 4 pieces red chili peppers; 1 tsp ground coriander seed; 1 tsp ground cumin seed; 5 leaves kaffir lime leaves; 2 tbsp palm sugar; to taste salt

Rendang is a rich and tender coconut beef stew originating from the Minangkabau ethnic group of Indonesia. It is slow-cooked with a complex mixture of spices and coconut milk until the liquid reduces, resulting in deeply caramelized, flavorful meat. Rendang holds significant cultural value as a celebratory dish often served at ceremonial occasions and festivals.

14 ingredients

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Culinary DNA Preview

Indonesian70%

Middle Eastern20%

Americas10%

Ingredients

beef (preferably chuck or brisket)
1 kg
coconut milk
400 ml
lemongrass
2 stalks
galangal
2-inch piece
turmeric
1 tsp ground
ginger
1-inch piece
garlic
4 cloves
shallots
6 bulbs
red chili peppers
4 pieces
coriander seed
1 tsp ground
cumin seed
1 tsp ground
kaffir lime leaves
5 leaves
palm sugar
2 tbsp
salt
to taste

Method

Steps not available

Origin Story

Rendang originates from the Minangkabau people of West Sumatra, Indonesia, traditionally prepared as a method to preserve meat during long journeys and significant cultural events.

Culinary DNA

Ingredient ancestry breakdown

Indonesian70%

ingredients+techniques

Middle Eastern20%

ingredient_origin

Americas10%

ingredient_origin

Techniques

slow cooking sautéing stewing caramelizing

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