Dish · indonesian
Rendang
Beef simmered for hours in coconut milk and a spice paste until the liquid reduces completely and the meat turns dark and deeply caramelized rather than saucy.
Where it comes from
The dish comes from Minangkabau cooking in West Sumatra, where the long, dry cook developed partly as a way to preserve meat without refrigeration for journeys and gatherings.
What cooks argue about
Cooks argue over how far to reduce the sauce: stopped while still saucy, kalio, or cooked down to dry, near-black rendang, which keeps far longer but takes hours more to make.
Versions
Nobody has published a rendang here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
beef chuck
lemongrass
galangal