Brunei Beef Rendang Padang
A rich and aromatic slow-cooked beef dish, Rendang Padang is a celebrated Indonesian dish that has found a beloved place in Bruneian cuisine. Tender chunks of beef are simmered in a complex blend of coconut milk and a fragrant paste of chilies, ginger, galangal, lemongrass, and other spices until the liquid is absorbed and the beef is incredibly tender and caramelized. It's a labor of love that results in an unforgettable depth of flavor.
🧂 Ingredients
- 1 kg Beef chuck or brisket, cut into 2-inch cubes
- 800 ml Thick coconut milk
- 200 ml Thin coconut milk (or water)
- 2 stalks Lemongrass, bruised
- 5 Kaffir lime leaves
- 2 cm piece Galangal, thinly sliced
- 1 Turmeric leaf, tied into a knot (optional)
- 1 tbsp Tamarind paste
- to taste Salt
- 1 tsp Sugar (palm sugar preferred)
- 3 tbsp Vegetable oil
- 15 dried Red chilies, deseeded and soaked
- 15 medium Shallots, peeled
- 8 Garlic cloves, peeled
- 3 cm piece Ginger, peeled
- 3 cm piece Galangal, peeled
- 2 cm piece Turmeric, peeled
- 2 stalks Lemongrass, white part only
- 5 Candlenuts (or macadamia nuts)
- 1 tbsp Coriander seeds, toasted
- 1 tsp Cumin seeds, toasted
- 0.5 tsp Fennel seeds, toasted
- 0.5 tsp White peppercorns
👨🍳 Instructions
- 1
Prepare the spice paste: In a food processor or blender, combine the soaked dried chilies, shallots, garlic, ginger, galangal, turmeric, lemongrass, candlenuts, toasted coriander seeds, cumin seeds, fennel seeds, and white peppercorns. Add a little water if needed to form a smooth paste.
💡 Tip: Soaking the dried chilies helps to soften them for easier blending and reduces bitterness. - 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate, about 10-15 minutes. Add the bruised lemongrass, kaffir lime leaves, sliced galangal, and turmeric leaf (if using). Cook for another 5 minutes until aromatic.
💡 Tip: Sautéing the spice paste thoroughly is crucial for developing deep flavor and removing raw spice notes. - 3
Add the beef cubes to the pot and stir to coat them evenly with the spice mixture. Cook until the beef is browned on all sides.
💡 Tip: Browning the beef adds another layer of flavor through the Maillard reaction. - 4
Pour in the thick coconut milk and thin coconut milk (or water). Stir in the tamarind paste, salt, and sugar. Bring the mixture to a simmer, then reduce the heat to low.
💡 Tip: Using both thick and thin coconut milk contributes to the creamy texture and rich flavor. - 5
Cover the pot and let it simmer gently for at least 3-4 hours, stirring occasionally to prevent sticking. The beef should become very tender, and the sauce will gradually thicken and darken.
💡 Tip: Low and slow cooking is key to tenderizing the beef and allowing the flavors to meld. - 6
As the sauce thickens, continue to stir more frequently. The rendang is ready when the sauce has significantly reduced, caramelized, and coated the beef, with oil separating from the mixture. Adjust seasoning with salt and sugar if needed.
💡 Tip: The final stage of cooking requires constant attention to achieve the desired caramelized texture without burning. - 7
Remove the lemongrass stalks, kaffir lime leaves, galangal slices, and turmeric leaf before serving.
💡 Tip: These aromatics are typically removed before serving as they are not meant to be eaten. - 8
Serve hot with steamed rice, ketupat, or roti canai.
💡 Tip: Rendang is often served with plain rice to balance its rich flavors.
💡 Pro Tips
- ✓For a spicier rendang, increase the number of dried chilies or add fresh bird's eye chilies to the spice paste.
- ✓If you can't find candlenuts, macadamia nuts are a good substitute. Ensure they are raw and unsalted.
- ✓The longer the rendang is cooked, the more tender the beef will become and the deeper the flavors will be.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of toasted grated coconut (kerisik) in the final stages for added texture and nutty flavor.
- For a quicker version, you can use a pressure cooker for the initial simmering phase, but be mindful of the final caramelization stage which still requires slow cooking.