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.
Nobody has published a rendang recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.