Beef Rendang with Rice (Nasi Rendang)
Nasi Rendang Say it: NAH-see REN-dahng
Nasi rendang is the classic Indonesian pairing of fluffy steamed rice and rendang, a slow-cooked beef dish from the Minangkabau highlands of West Sumatra. Chunks of beef simmer for hours in coconut milk and a fragrant paste of chilies, shallots, galangal, ginger, lemongrass and lime leaves until the sauce turns dark, thick and almost dry. The result is intensely savory, gently spicy and rich, with tender meat coated in caramelized coconut-spice crumbs. It is a celebratory dish served at feasts and family meals.
Beef Rendang with Rice (Nasi Rendang)
Nasi Rendang
Pronounced NAH-see REN-dahng
- Serves
- 4
- Prep
- 30 min
- Cook
- 3 hr
- Total
- 3 hr 30 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the rendang
For the rice
Method
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine it with the 3 cups (720 ml) water in a saucepan, bring to a boil, then cover and cook on low for 12-15 minutes, until the water is absorbed and the rice is tender. Fluff with a fork and keep warm.
Soak the dried chilies in hot water for 10 minutes, then drain. Blend the shallots, garlic, soaked chilies, ginger, galangal, turmeric, candlenuts and oil into a smooth paste, scraping down the blender as needed.
Pour the coconut milk into a wide heavy pot and add the spice paste, lemongrass, kaffir lime leaves, tamarind, palm sugar and salt. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring, until the paste smells fragrant and the coconut milk is evenly colored.
Add the beef cubes and stir to coat. Lower the heat and simmer uncovered, stirring every 10-15 minutes, for about 2 hours, until the beef is tender and the liquid has reduced to a thick, oily sauce.
While the beef simmers, toast the grated coconut in a dry skillet over medium-low heat, stirring, until deep golden brown and fragrant, 5-7 minutes. Grind coarsely and stir into the rendang during the last 20 minutes of cooking.
Continue cooking over low heat, stirring more often, for 20-30 minutes, until the sauce is almost dry, the beef is dark brown and glossy, and the oil separates and clings to the meat.
Discard the lemongrass and lime leaves. Taste and adjust with a pinch of salt or palm sugar; the rendang should be savory, gently spicy and rich rather than sweet.
Spoon the warm rice onto plates and top with the rendang and its toasted spice crumbs. Serve immediately.
Regional variant: Rendang Basah (Wet Rendang)
For a wetter rendang, stop cooking when the sauce is thick and glossy but still pourable, about 1.5-2 hours total, rather than frying it down until almost dry. Use the same ingredients and method, but keep a little more coconut milk in the pot so the rendang can be spooned generously over rice.
Cook's notes
- Use thick, full-fat coconut milk and do not skim it; the richness is essential to rendang.
- Stir more often near the end of cooking, when the sauce becomes oily and sticky, to prevent scorching.
- Rendang tastes even better the next day, so it is a good dish to cook ahead and reheat gently.
Serve with
Steamed jasmine rice, cucumber slices and sambal; in a Padang-style meal also cassava leaves and fried tempeh.
Make ahead and storage
Cool, cover and refrigerate for up to 3 days; reheat gently with a splash of water. It also freezes well for up to 2 months.
