Beef Rendang
- Yield
- 8 portions; approximately 1.8 kg finished rendang
October 2, 2026 · Version 1 · Main Course
Beef slowly cooked in coconut milk and aromatics until the sauce fries down to a dark, clinging paste
Preparation
Scaling basis: Beef chuck · 1600 g
PHASE A — SPICE PASTE
Ingredient Uses
-
- Quantity
- 300 g
- Scaling
- 18.75%
-
- Quantity
- 40 g
- Scaling
- 2.50%
-
- Quantity
- 60 g
- Scaling
- 3.75%
-
- Quantity
- 50 g
- Scaling
- 3.13%
-
- Quantity
- 100 g
- Scaling
- 6.25%
-
- Quantity
- 50 g
- Scaling
- 3.13%
-
- Quantity
- 10 g
- Scaling
- 0.63%
-
- Quantity
- 5 g
- Scaling
- 0.31%
-
- Quantity
- 5 g
- Scaling
- 0.31%
-
- Quantity
- 80 g
- Scaling
- 5.00%
Method
- Blend onion, garlic, ginger, galangal, chilli, lemongrass, spices, and oil to a fine paste.
- Fry the paste in a wide heavy pot over medium heat for 12 min–15 min until aromatic and the oil begins to separate.
- Retain the recorded Shallot or red onion, chopped option; the alternative uses the same declared quantity, in place of the first material.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Paste frying | Medium heat; 12 min–15 min; oil begins to separate | Cook the aromatic paste. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| fried-spice-paste | Fried spice paste | Prepared intermediate for a later Phase. Use the entire prepared paste; approximately 700 g is a finished-weight estimate. |
PHASE B — SLOW COOK
Ingredient Uses
-
- Quantity
- 1600 g
- Scaling
- 100.00%
-
- Quantity
- 1200 g
- Scaling
- 75.00%
-
- Quantity
- 40 g
- Scaling
- 2.50%
-
- Quantity
- 5 g
- Scaling
- 0.31%
-
- Quantity
- 30 g
- Scaling
- 1.88%
-
- Quantity
- 45 g
- Scaling
- 2.81%
-
- Quantity
- 22 g
- Scaling
- 1.38%
Method
- Add beef and turn to coat. Add coconut milk, bruised lemongrass, lime leaves, tamarind, sugar, and salt.
- Bring to a gentle simmer. Cook uncovered over low heat for 2.5 h–3.5 h, stirring more frequently as the liquid reduces.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Simmering | Low gentle simmer; 2.5 h–3.5 h | Tenderise the beef. |
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Fried spice paste | Use fried-spice-paste. Use the entire prepared paste; approximately 700 g is a finished-weight estimate. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| tender-beef | Tender beef | Prepared intermediate for a later Phase. Use all beef and its reducing coconut liquid. |
PHASE C — FRY DOWN
Ingredient Uses
-
- Quantity
- 100 g
- Scaling
- 6.25%
Method
- When the beef is tender and the coconut oil separates, add ground toasted coconut.
- Continue cooking and folding gently for 20 min–40 min until the paste is dark, dry, and clings to the beef.
- Remove lemongrass and lime leaves. Rest for at least 30 min before serving.
A wide pot makes the final evaporation controllable. Stir carefully once the beef is tender.
Recorded alternatives (no separate variation-specific testing observations were supplied):
- Make ahead: Cool after the slow-cook phase, refrigerate overnight, then complete the fry-down the next day.
- Milder: Reduce fresh chilli to 50 g and add 50 g red pepper.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Reduction | 20 min–40 min; dry paste clings to beef | Reach the dry rendang endpoint. |
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Tender beef | Use tender-beef. Use all beef and its reducing coconut liquid. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Wet sauce | incomplete reduction | continue controlled reduction |
| Scorched paste | insufficient stirring late in cooking | lower heat and fold frequently |