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They Said This Was the Best Beef in the World. They Were Right.

Byamazingfoodstv


One bite of Beef Rendang and you’ll see why it’s one of the world’s most beloved beef dishes. This Indonesian comfort food slowly braises beef in a deeply satisfying and complex sauce flavored with bold spices, creamy coconut milk, and a touch of heat. It may not be the quickest meal around, but I promise the flavor-rich bites are well worth your time and patience.

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→ Ingredients

For the Beef:
• 3 cups shredded unsweetened coconut
• 4 tablespoons avocado or another neutral flavored cooking oil
• 3 pounds chuck steak, cut into 2” x 1” x ½”
• 1 whole Fresno pepper and 7 seeded Fresno peppers, finely minced/ground
• 2 seeded lady finger peppers, finely minced/ground
• 6 shallots finely minced, about 1 cup
• 8 garlic cloves finely minced
• 3 stalks of lemon grass finely minced, ends and outside layer removed
• 3 tablespoons of finely minced ginger, about a 3” pieces – peeling can remain on if rinsed
• Juice of ½ lemon, about 1 ½ tablespoons
• Coarse salt and freshly cracked pepper to taste
For the Spice Blend:
• 2 cardamom pods
• 1 cinnamon stick
• 3 cloves
• 1 tablespoon cumin seeds
• 2 teaspoons of coriander seeds
• Half of a nutmeg
• 2 star anise
• 5 macadamia nuts
• 4 bay leaves
• 4 lime leaves
• 3 15-ounce cans full fat coconut milk
• 2 teaspoons palm sugar or light brown sugar

Watch more recipe videos:
Bistek Tagalog:
Mongolian Beef:

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I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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37 Comments

  6. Very good video…👍💪

    Already complete the herbs, i revise the comment. Just lack of galangal only…

    Very good…

    Miss candlenut also. Candlenut and galangal are essential for rendang receipi… It must.

    Yes correct, it require turmeric leave also…

  9. 1:30 Hello Mr. Parisi. Admitting that you made a mistake on a posted video deserves respect. My first rendang ended in a disaster. I chopped lemongrass (to think of it) into 1 inch pieces – yes – and chewed forever. The taste was great, mind you, but after a year I still keep finding fibres between my teeth. Luckily I was the only one who ate it.

  14. There are also different type of Rendang, which is:

    1) Malaysian Rendang
    2) Singapore Rendang
    3) Brunei Rendang
    4) Southern Thai Rendang
    5) Philippines Rendang

    While the name and looks might be the same, the taste, ingredient and the way it cooked are different. It will fun for you to try to cook each type of Rendang.

  15. Hope you get a chance to get on a cruise and head down to Indonesia, and get a chance to really taste An authentic Indonesian Rendang. It will be worth the trip alone.
    My experience in cooking rendang once a year (Rendang is mostly prepared on Ied Ramadhan), you have to have a lot of patience. Slowcooking it for 4/5 hours till it dark caramalized is best.

  16. original Rendang Minang in villages dont use candle nut the dry aromatic consist of cinammon, coriander seed, cardamon, star anise, nutmeg, dried maze, cloves. and the wet ingredients, i.e. : shallot, garlic, ginger, galangal, dried red chilli, fresh red chilli, kandis tamarine (not blended) and the signature ingredients is tumeric leaf this is the key aromatic that distiguish west sumatera's dish with other regions. am not from west sumatera but i got this recipe from Minang person.

  18. The colour is good, but I would cook maybe 5-10 minutes more to get the right consistency. It should be caramelised but not burn, a delicate balance.
    Also, authentic rendang will not use peanut, you get the texture using the technique by timing it right above.
    Lastly, you don't cook the beef all 3 hours so it doesn't turn mushy, you want it tender but still with texture, just add the beef the last 30 minutes, especially if you're in the western world where the beef is more tender than local indonesian beef.

  21. Well you can add potatoes (prefer the small amd circle ones) and red beans into it. And some place in west sumatra where they close to the ocean, they changed the beef into clam. Or you can change it also with chicken, eggs, coz ive tried it too.

    Hi from west sumatra ❤

  26. Just once you try to eat rendang, and you will start to be addicted or like an addiction to longing for spices that are like the taste and the virtue of coconut milk, and yes I try to make rendang full of spices or spices that are so much but that is a challenge and the results will not disappoint even though it takes a lot of time in cooking, I like rendang who is not dry❤

  27. IT'S NOT INDONESIAN BUT OUR MINANGKABAU SUMATRA MEANS ALSO MALAYSIAN
    AS MALAYSIAN FIRST KING ON THE RINGGIT CURRENCY WAS A MINANGKABAU SUMATRA SO WERE SINGAPORE'S FIRST PRESIDENT ON SINGAPORE DOLLAR CURRENCY AND SINGAPORE'S NATIONAL ANTHEM WRITER AND COMPOSER

  32. You should not sear the beef beforehand, and don't sauté the shallot, garlic, and chili separately. You mix all the shallot, garlic, and chili together with the galanga, ginger, turmeric, as well as the pan-seared dry spices (star anise, coriander seed, candlenut, etc) into the mixture of sauce. Then you marinate the raw beef in that sauce for an hour, then stir-fry in the pan for 5 minutes before putting the coconut milk and let it slow-cooked for 2 hours in low heat until it browns. Then you can either dry it completely or already eat it with more wet sauce style which is called Kalio.

    The main point of Rendang is to have all that spices absorbed into the meat, so searing the beef and sauté the spices separately beforehand prevents the beef to absorb the spice properly, as well as losing some of the broth and spice essences that should mix with the entire sauce. However, the dried coconut paste is a very well done step that gives the extra texture to the sauce. In Indonesia we call it "serundeng" or in Minang (where Rendang originally came from) it is called "darai". But indeed the missing key ingredients is Galangal (in Indonesian it is called Lengkuas/Laos), which actually the spice that gives the Rendang a "woody" taste.

    Also, not searing the chili separately saves you from having to choke on chili vapor while cooking 😂

  37. Pro tip, if available, just buy ready-made kersik don't need to waste time roasting the coconut flakes.
    2nd Pro tip: You could have just blended all the wet ingredients together.
    3rd Pro tip: usually, we cut the beef in larger chunks so when we slow cook the beef, it would not disintegrate.

    Also, just FYI, rendang tastes better after keeping it for a few days.

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