Rendang de Res Padang Minang Auténtico: Carne de Res Picante Cocida a Fuego Lento
(Authentic Rendang Sapi Padang Minang: Spicy Slow-Cooked Beef)
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mayo 14, 2025
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Ingredientes
-
1000 grams Aguja de res
(Cut into 2-inch cubes with some fat for flavor)
-
500 ml Leche de coco espesa
(Use fresh or high-quality canned coconut milk)
-
3 cm Galanga
(Smashed)
-
6 pieces Hojas de lima Kaffir
(Torn)
-
1 piece Hoja de cúrcuma
(Torn (optional but recommended))
-
10 pieces Chalotes
(Cortado en rodajas finas)
-
5 pieces Dientes de ajo
(Peeled)
-
5 pieces Chiles rojos frescos
(Deseeded if less heat preferred)
-
4 cm Jengibre
(fresh, peeled)
-
4 pieces Nuez de candelilla
(Substitute: macarons if unavailable)
-
1 tbsp Cilantro molido
-
0.5 tbsp Comino molido
-
1 tbsp Azúcar de palma
(Or brown sugar)
-
2 tsp Sal
-
1 tsp Pasta de tamarindo
-
3 tbsp Aceite de cocina
(Preferably coconut oil)
(Cut into 2-inch cubes with some fat for flavor)
(Use fresh or high-quality canned coconut milk)
(Smashed)
(Torn)
(Torn (optional but recommended))
(Cortado en rodajas finas)
(Peeled)
(Deseeded if less heat preferred)
(fresh, peeled)
(Substitute: macarons if unavailable)
(Or brown sugar)
(Preferably coconut oil)
Nutrición
- Porciones: 6
- Tamaño de porción: 1 tazón (200g)
- Calories: 680 kcal
- Carbohydrates: 18 g
- Protein: 42 g
- Fat: 50 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 750 mg
- Cholesterol: 110 mg
- Calcium: 60 mg
- Iron: 6.4 mg
Instrucciones
-
1 - Prepare Spice Paste:
Blend shallots, garlic, red chilies, ginger, galangal, candlenuts into a smooth paste using a food processor or mortar and pestle.
-
2 - Sauté Spice Paste:
Heat oil in a wide heavy-bottom pan, sauté the spice paste until fragrant and oil separates, about 7-10 minutes.
-
3 - Add Beef and Aromatics:
Add beef cubes, stir to coat with spices, add kaffir lime leaves, turmeric leaf, ground coriander and cumin. Cook 5 minutes stirring occasionally.
-
4 - Add Coconut Milk & Simmer:
Pour in coconut milk, bring to gentle simmer, reduce heat to low. Cook uncovered for 2-3 hours stirring occasionally until beef is tender and sauce thickens.
-
5 - Season & Reduce:
Add palm sugar, salt and tamarind paste if using, stir and continue cooking until sauce is dark brown, dry-ish, and clingy to beef.
-
6 - Rest and Serve:
Turn off heat and let rendang stand covered for 15 minutes before serving to allow flavors to bloom fully.
Blend shallots, garlic, red chilies, ginger, galangal, candlenuts into a smooth paste using a food processor or mortar and pestle.
Heat oil in a wide heavy-bottom pan, sauté the spice paste until fragrant and oil separates, about 7-10 minutes.
Add beef cubes, stir to coat with spices, add kaffir lime leaves, turmeric leaf, ground coriander and cumin. Cook 5 minutes stirring occasionally.
Pour in coconut milk, bring to gentle simmer, reduce heat to low. Cook uncovered for 2-3 hours stirring occasionally until beef is tender and sauce thickens.
Add palm sugar, salt and tamarind paste if using, stir and continue cooking until sauce is dark brown, dry-ish, and clingy to beef.
Turn off heat and let rendang stand covered for 15 minutes before serving to allow flavors to bloom fully.
Más información sobre: Rendang de Res Padang Minang Auténtico: Carne de Res Picante Cocida a Fuego Lento
Rendang Sapi Padang Minang: A Masterpiece of Indonesian Cuisine
Rendang Sapi originates from the Minangkabau ethnic group in West Sumatra, Indonesia. It's famous for its unique cooking method—where tender beef is slowly cooked for hours in coconut milk and rich spices until the sauce intensifies to a dark, dry, caramelized glaze. Traditionally served at ceremonial occasions and celebrations, this dish is an expression of the Minang people's artistry and reverence for flavor, often considered one of the world’s most delicious foods.
This recipe includes authentic spices like galangal, candlenuts, kaffir lime leaves, and turmeric leaf, which impart the distinctive aroma and taste true to Padang Minang rendang. The slow cooking process is essential for allowing the complex spice profile to penetrate the beef fully and for rendering the sauce into a luscious coating with deep reddish-brown color.
Tips: Use fresh quality beef with some marbling for tenderness. Making a spice paste by freshly grinding ingredients yields the best flavor. Coconut milk's richness adds creaminess balanced by lemony kaffir lime leaves and the earthiness of galangal. The optional tamarind paste provides a gentle tang to balance the dish’s rich, spicy-sweet notes.
Rendang is traditionally served with steamed rice and sometimes with spicy sambal lado or pickled vegetables (acar). Leftovers taste even better as the flavors meld overnight.
Enjoy preparing this exquisite dish and experience a true culinary journey into Indonesia’s heartland through each soulful bite!
