Authentic Minangkabau Beef Rendang — Traditional Dry-Style Recipe with Rich Spices

Beef Rendang, especially the Minangkabau-style, is one of the most iconic traditional dishes in Malay cuisine. Originating from West Sumatra, Indonesia, this dish has become a staple in Malaysian homes, especially during festive seasons like Eid. The secret lies in slow-cooking the beef in creamy coconut milk, fragrant spices, lemongrass, kaffir lime leaves, and toasted grated coconut (kerisik), resulting in a rich, caramelised, dry-style curry that’s full of depth. Best enjoyed with nasi impit (rice cubes), lemang (glutinous rice), or even plain rice — it gets even more flavourful the next day!

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Minangkabau Beef Rendang

🧄 Ingredients:

For the Beef:

• 1 kg beef (cut into large chunks, preferably chuck or shin)

• 1 litre thick coconut milk

• 2 turmeric leaves, sliced thinly

• 4 kaffir lime leaves

• 1 stalk lemongrass, bruised

• 2 tbsp kerisik (toasted grated coconut)

To Blend:

• 8 shallots

• 5 cloves garlic

• 2-inch ginger

• 2-inch galangal

• 2 stalks lemongrass

• 15 dried chillies (soaked & blended)

Seasoning:

• Salt and sugar to taste

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👩‍🍳 Instructions:

1. Heat a little oil in a large wok or pot. Sauté the blended ingredients until fragrant and oil separates.

2. Add the bruised lemongrass, turmeric leaves, and kaffir lime leaves. Stir to combine.

3. Add the beef and stir-fry until slightly browned.

4. Pour in the coconut milk and bring to a gentle boil. Reduce heat and simmer.

5. Add the kerisik and season with salt and sugar to taste.

6. Simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the gravy thickens and becomes dry and caramelised.

7. Once the rendang turns dark and the oil starts to release, it’s ready to serve.

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💡 Tips:

• For tender meat, use chuck, brisket, or shin cuts.

• Cooking rendang a day ahead deepens the flavour.

• Stir often towards the end to prevent burning.