I'm Filipino, but we grew up around Indonesians and Malaysians, so we grew up eating beef rendang. My mom had already perfected it after her Indonesian friends taught her. When we moved to the Philippines, nobody knew what beef rendang was, so we were the only ones enjoying them. When Mom cooked beef rendang, it was a special occasion 'coz it's true, it's a labor of love and a flashbook to my childhood. Still is one of my favourite dishes of all time!

When she said "Pound it," I like how she looked up like she expected Uncle Roger to pop up out of nowhere and make a dirty joke. Sorry, children.

As far as I know, originally in Indonesia, we cook all the spices in a little oil first until it smells good, then put in lots of coconut milk until it boils, then put in the raw meat. Cook it for a long time over medium heat until the water content is gone, that's why the color of the rendang looks blackish brown, so you don't need sweet soy sauce and MSG, just salt.

My mother's a Minang person so i grew up eating and making rendang. the lemongrass is not sliced just pounded a bit to realease the aroma. We never put additional oil in rendang,we just put all ingredients in the pot and simmer while stirring until the coconut cream release its own oil. We also put an acidic paste "asam kandis" and turmeric leaves for extra flavor. We usually cook it in a big batch until the brown, saucy stage called "kalio" then eat it. The leftovers will be reheated over and over the next several days and it'll get drier and darker until it gets to that true rendang stage lol. At this stage you could even keep it for a month out of the fridge because originally rendang was created to preserve meat. Also minang people dont use beef for rendang, they use buffalo's meat bcs it's cheaper and have harder, chewier texture. My mom cooked all kinds of protein in rendang- boiled eggs, liver, lung also added cherry potatoes and chopped cassava to bulk it up.

Thanks..i have been promoting Indonesian beef rendang in France since 2010..so glad finally got worldwide recognition from CNN in 2011..

Lived in many different countries and visited even more, eating many cuisines all over the world. Whilst my favourite cuisine would be Thai, when it comes to a single dish, I would rate Beef Rendang above all else. Once tried, never forgotten.

I’m Singaporean staying in Thailand looks great I’ll definitely try your recipe I believe it’s going to be a stunner…love rengdang.. thank you for sharing love from Bangkok.

I made this over the weekend. Oh my, this is just wonderful. Had to find some galangal and the lime leaves from an asian market across town, but it was worth it. Wife , kids, everyone loved this dish. Just lovely warm heat and spice in a hearty dish. My house has never smelt so good while it cooked.

Lived in Indonesia very early 70's and my brother was born there. A friend's girlfriend is half Indonesian as well and we've been for delicious food in The Netherlands a few times. My little brother is now married to a Chinese/Malay lady and I know they love Rendang. Think thats enough reasons to make this a good few times ... thank you, your videos are always fantastic.

There is something so satisfying about watching a real Chef at work in an active kitchen serving fresh savory food . A stark contrast to my rice and veg here at home (palatable, you know, but not the same.)

Beef topside is perfect for beef rendang..Thanks Indonesian for inventing this scrumptious food ❤

Hi Liz, you got it right with pairing it with pickles. Actually Minang people have their own version of it called “Salad Minang”. It was made using thin sliced cucumbers, potato chips, emping (bitternut) crackers, sliced boiled egg, white vinegar, sugar and salt.

A friend from Padang, the place where beef rendang is famous from, told me that rendang is best eaten after we let it rest for days, even weeks. In fact they call the fresh cooked beef rendang as Kalio (CMIIW), so for them they're almost two different things. Also you don't need to use high quality meat or tender one. You're supposed to slow cook it for hours anyway. I eat rendang almost every week. One of the best food out there.

Thank you for covering the different cuts of meat that can be used, many do not realize that the names for assorted cuts in the US are very different in the UK and other places.

I'm from Singapore yes beef rendang is a festive dish it must have during hari raya we would cook 3kg of beef during hari raya and share it with our families and neighbours with the ketupat (rice cake) and it takes 2 to 3 days to prepare the ingredients.. that's brings the excitement of celebrating hari raya..

I made this and was blown away. So good. Lots leftover. I’ve added it to noodles and also rice. I’ll make it again, I’ll likely use fresh coconut to try it out. I used 5-6 red Korean chilies and it was not heavily spicy either. I’ll bump up the chili numbers next time. I also added a little bloomed unflavored gelatin at the end to get that extra mouth feel 🤤

Nicely done auntie Liz! Not the traditional Indonesian way of doing it, but certainly you have put a lot of effort and surely by the looks of it, it’s definitely tasty. You can also stir fry the beef in the spices mixture, instead of cooking them one by one. Coconut cream can be added during the simmering, to get the creamy texture. Beef rendang typically is a bit saucy, because we Indonesian tends to eat them for several days, not just one meal, as it’s getting tastier everytime we reheat it again on the following day. Simmering for 5 hours is great, you can use small fire on top of your stove as well. Congrats on the silver! Keep it up for the gold!

The history of the Minangkabau dish that was taken to the Malay peninsula and has morphed into sapi rendang is an interesting one. There are more varieties in the recipe than a horse has hair. Some shop-bought rendangs here taste like the cook/chef got the spice blend out of a packet and just stewed the beef in it. Truly horrible. This looks stunning, Auntie Liz. The six hours required to cook this will be WELL worth it when your guests would crawl on hands and knees over broken glass for seconds.

as an indonesian, i want to rate this Beef Rendang Cooking video. 1. Not enough pounding, you must pounding that coconut until it go to slimy paste form, in that video, that coconut is not on paste form, you must pounding like 3 or 4 times longer than that. 2. In indonesia, people dont like to eat galangal, ginger and lemongrass accidentally, solution is just smash that lemongrass, galangal and ginger with mortar. 3. don't cut meat too little because when you cook that meat, that meat will shrink, but it's okay, everyone have own taste, but indonesian people personally thinks that was little. 4. in indonesia, we dont frying that meat, but we boiled that meat with spice we prepared like blended garlic onion chili nutmeg, smashed galangal and hard stem, lime leaves, bay leaves, and coconut milk, then cook with low heat. 5. Dark soy sauce maybe ok, but traditional beef rendang dont use it. 6. you need fire for cooking beef rendang, you cannot cook beef rendang with induction stove because induction stove bad for controlling heat, but you're genius, you cook it with oven, when you want to cook beef rendang,you must need consistant low heat for long time, but one problem, you need to stir it constantly, when you cook on oven, you cannot stir it. 7. your beef rendang at last has no shape haiyaaaa, looks almost like Abon Sapi (Beef Floss / Meat Floss). 8. In indonesia, we dont eat beef rendang with pickles, we eat with warm rice and boiled cassava leaf, but warm rice is more than enough.

I was in Malaysia in 2015, and my friend said "We should take a cooking course!". This was part of it, I lost the recipe, I'm really glad for the reminder.

First time watching this channel, lured in by a beef rendang which I love but have never cooked. I like the way you present, straightforward and making the assumption that you're being watched by 'foodies' and not over-explaining. Sourcing fresh galangl out in the sticks might be a challenge but everything else is achievable, will definitely try this.

Thanks! The dish is almost complete, i’ve had a small taste and it’s amazing. I cooked the meet in coconut oil, and i added a wee bit of palm sugar to balance the chilies (red n green). I will serve it a bit more moist then your.

Indonesian approves.. Love how you cook the meat first, and put it into the oven. Also correct that authentic west Sumatra rendang is dry. The wet one is called "Kalio".

Can’t describe how happy I am to see a professional overfill their cooking pot. I always underestimate how much I’m gonna cook. My desire exceeds my reality. 🤦🏻‍♂️😀

Tips: adding candlenuts/macadamia nuts would add more richness and savory taste to the dish and also tamarind to just balance out all the spices and fat there.

The convenience about living in Indonesia is that there are ready cook rendang paste in sale everywhere so you just add meat and water to your pan and voila. Cheers!

I used to work in an Asian Restaurant, the Chefs made a Lamb version, one of the best things I've ever eaten :-) Going to make this week!

you are super easy in front of a camera that makes it easier for us to understand how you cook your stuff

the nice thing about rendang is to cook a lot portion and eat at the creamy version of it first... then you can store and reheat it to make it drier and drier so you can enjoy each stage of rendang not just the dry one

Beef rendang = new subscriber, awesome, wish it was on the menu more often in 🇺🇸 USA

Queen Chef’s nails are on fleek. 💅🏻 The light lip tint as well. 💄 Food is always amazing though.

I use what we call "flank" for rendang. It braises beautifully and is full of flavour!

several of Nasi Padang Restaurant that i often visit has cloves and star anise in their Beef Rendang (occasionally got them in my take out). they are quite heavy on the clove to give it that punch. definitely clears up the sinus and very perfect during the rainy season

We love this in the Netherlands. I made it many times myself slow cooked on the stove (4 - 5 hours) and even ones Sous-Vide (12 to 20 hrs.). Love your channel, I subscribe today. Cheers. 🙏❤️

Just made this for a dinner we are having this weekend. It's absolutely delicious. Thank you

My mom cooks rendang for special occasion and I must say, it's pretty accurate👍. there's difference here n there but nothing big. good job liz ! love from Indonesia🧡

you made a good decision when you said "it's an Indonesian dish", if you said something else you might start a war, as a Malaysian I'm really grateful, you saved yourself and you saved us.😂😂😂😂

As a german Guy loving Indonesia and its food that video makes me so happy, that my version of Rendang is very close to yours 😀

My childhood was typical: summers in Rangoon... luge lessons and Beef Rendang TACOS. I like the way she says "pound".

when i was binging your videos, i thought i was watching a channel with at least a min of 1m subscribers. i found a gem of a channel. great camera footage and editing, and great host.

The cheaper the cut,the more challenge to make it better. The more satisfied you are when the randang is done

This is by far my favourite dish, and looking at how you made it i have miles to go before i make authentic good rendang. Defenitly thought me some valuable lessons 😄

I enjoyed the background activity - how you interact with your staff shows character.

Ah the King of Curries! I must say I have had the perfect version of this dish only twice. Cooked in the same kitchen. Now it was two months apart so i realise it was a different chief on duty as when I went back and ordered it when they obviously weren’t working it was an okay rendang. Absolutely hands down the best thing I have ever tasted. So good in fact I went out of my way to try and cook it. I have been able to make an okay version but oh how I yearn for that perfection!!! I tried several versions in Penang. One at Auntie Gaik Lean's Old School Eatery which was great (and their Chicken Kapitain was sensational) however even though it was lovely, it was only close to those two amazing culinary experiences. I never tried ‘pounding’ Kerisik however I’ll add that step next time I have a go at cooking it. I’ll also try dry frying the black cardamum pods. The one thing I fear in this life is never being able to eat that one of a kind amazing version of the bed rendang!!

Congratulations! So happy for you Chef Liz! You are totally worth it🎉

Auntie Liz with another banger. Keep 'em coming - love to watch and learn!

As a foreigner who married to a lady from Padang and spent a lot of time in the kitchen just to watch(and bug) my wife while she did her magic I can confirm you that that recipe looks very accurate

Nice variation. Now I prefer it a bit more saucy (as many of the Dutch and Indonesians do) and I like to put also some cuts with bone in it as the marrow will make it even better. Five hours simmering is on the short edge. The longer the better.

Auntie Liz, that looks amazing! I'll definitely being trying it, not had beef cheek before but I'm a massive fan of shin, so it'll be interesting to taste the difference. I love how polite you are to your staff and actually spoon feed them, plus I love the way you slip in a few innuendos 😂 Thanks for sharing ❤

Love it! The asian boeuf bourguignon!

From Indonesia and here most of the time u eat rendang with other kind of flavourful dishes and white rice. I always thought a very super flavourful rendang like your type should be great with a clear broth soup (preferably pork, but none sell rendang and pork here since majority are muslims). That way u can make/sell 1 full dish with just the rendang itself. Added crispy chicken/salmon skin won't hurt.

Love your channel. I get my fix for delicious Malay dishes that I fell in love with years ago in Boston and NY, but now I have no access to where I'm currently living. Thanks for the recipes!

Beef rendang with glutinous rice (pulut kuning) ❤

Congratulations on the KZfaq subscriber award. You can thank Uncle Roger for making the algorithm put your channel into my recommendations but your own talent is the reason I subscribed and keep watching.

Smile 😊 You finally smiled at the end and that makes you look less intimidating. Anyway, that looks delicious. One thing that confused me is when you said, let’s dump in the spices now. What spices? What are you dumping in? Thank you 🙏 😊

My Wife has made Beef Rendang before, and all of the Indonesian Ladies at the office , and of course myself, Loved it. Now we will try your version, Yum, I can Hardly Wait to smell our hour while it cooks! Surprisingly, will Not so Surprising, I love My Version of Cherokee-Texan Corn Bread with Rendang! Watching your Techniques, I want to make some versions of Texas Chilli and even Goulash, using them. I put Chilli and Goulash in the same boat, I believe that Hungarians and other Eastern Europeans came to Texas and in a short time Their Goulash Recipes, when combined with Mexican seasoning ideas and Ingredients, evolved into What is today, Texas Chilli! Watching You and what you have done has inspired me t, first and foremost, to try your great looking Recipe, it will then be time to continuing the Evolution of Chilli and for another Evolution of Goulash! Thanks for sharing your Skills and Recipes with us and for your inspiration! Humm, Steamed Bao with a filling of Your Rendang! Gyoza-Rendan! ....... Or A sandwich, like Pulled Pork, but with Rendang! My Mind is going into OverLoad. Pork, is there a Pork Version Of Rendang? We just made a new Batch of Kimchi, I bet Kimchi will be a good Side Dish for Rendang! 🙂 One more idea, to me the Very Best Meat in the world is Elk! The times when I had some Elk in Wyoming was Pure Heaven! Elk Rendang, I can now only Dream!

That second after she mentioned pounding, she knew she fucked up, uncle Roger has entered the chat 🤣

I believe we have a Beef Rendang as well in Mindanao, Philippines. I was able to eat the Carabao-meat version when I was there. Tasty and spicy as well.

randomly the video appears on my feed. i feel delightful with this version of rendang. auntie liz clearly knows the requirements of rendang should be, yet still can manage to make her own verse. salam, _moch.

I make this myself a lot - had an ex from Indonesia who introduced me to it. He never made the paste though - we just toasted the coconut flakes and added them in. I'll give the mortar a go - maybe it tastes better, who knows. I tend to use shin meat.

Auntie Liz is the finest thing Britain has ever produced.

Great version,and my favourite cut if meat as well what can go wrong.... Curious though as to why you're not allowed to serve it in Mei Mei. Is it because if it's Indonesian heritage and Mei Mei being a Singaporean restaurant?? Will be making it very soon. Thanks Chef/Auntie Liz 🙏 Congratulations,🎉🎉

Thank you for sharing, love your chanel. Due to the Dutch former kolonosation in Indonesia there is a rich cooking culture even in the Netherlands. So beef Rendang is one of the dishes everyone knows here in the West........Selamat Makan!!!

I started to make this this morning. Our kitchen smells fabulous. I looked at it after an hour and oh man, can’t wait until it’s done. Thank you for this recipe.

One of my favourites. I do mine Peranakan style, which is slightly a bit different. Just curious, why can't you serve beef rendang at Mei Mei? Coz it's beef?

I love Ox cheek and I love rendang. This will be my payday treat to myself 😋

Lordy! All those steps but the end product is divine. I like your channel because these kinds of dishes are ones I am generally unfamiliar with. Thanks!

Not sure about the USA, but in Australia every time chefs recommend a cheaper cut of meat the price goes up. Chicken Thighs are 40% more expensive than Breast, Beef cheeks are the same price as Sirloin steaks. Lamb Shanks are more expensive than shoulder. Keep these tips a secret, lol.

My mother's family is originally from West Sumatra and I grew up in London (not far from Borough Market actually). My grandmother wasn't allowed to bring rendang on her flight when she wants to visit me there too 😁. So apart from Indomie, this is something I definitely crave if I'm not in Indonesia

im from malaysia and i approve auntie lizzz rendang, i love both chicken and beef rendang eat with hot fluffy rice dangg

There are probably three dozen versions of Rendang, even in Indonesia. I don’t remember my mom and mother in law using grated fried coconut, but they might not need it because they used coconut oil. By the way, rendang is always dry, just the way you like it. The wet version is also great and some people prefer it, but it has a different name: Kalio. A lot of people at home eat it as Kalio first (because it’s quicker), then continue cooking the leftover into Rendang.

Im so grateful that you said rendang was indonesian dish

For the coconut paste, use fresh coconut for better result. Its pastier. We call it kerisik here in Malaysia. Its so fragrant.

I like rendang both traditional dry or wet. Some might not like the dry version as the flavours are very intense

Love the cut of meat that was used! Looks phenomenal

As my wife is Indonesian, I love rendang

Excellent tutorial. You are a superb presenter Liz. Really clear and articulate. I've never cooked this but I will try it now you've inspired me.

I personally prefer beef chunks than beef threads. In my opinion its overcooked when turned to threads. My personal preference : beef chunks

I’ve tried different cuts of meat and i don’t like fatty cuts, but for me the round cut from the back leg is the best cut. Very lean meat.

Best meal in world hands down. Chur Auntie Liz!! Can you list the recipe? Cannot find in the description or your website

There is a key ingredient missing from this that you might of forgot. Candle nuts is essential to achieve the creamy texture for Rendang.

Auntie Liz, youve improved your pounding 😂😂. Uncle Roger would be so proud of you 🤭

praktisi masakan macam aunty Lis ini bisa jadi Master Chef Indonesia ....sudah punya michelin star

Well to be honest as Indonesian when I see you put a dark soy sauce I am a bit sketchy, I thought y will turn into Jamie Oliver but when you put that in the oven for 5 hrs straight, auntie liz u earn our respect as Indonesian 🫡, FYI I know y guys in Europe have a hard time look for all the ingredients, but let me tell you rendang should be salty and spicy, so far y guys didn’t put tooooooo much soy sauce Thts okay 👌 but so far auntie liz recipe is well made and easy to cook, good job auntie 🫡🫡🇮🇩

CONGRATULATIONS 🎊 👏 💐 🥳 🎊 👏 THANKYOU FOR BRINGING US GREAT AND AWESOMENESS FOOD RECIPES AND 🔥 CONTENT LOVE YA LIZZ AND CAN WE HAVE ANOTHER UNCLE ROGER EPISODE 😂

FUIYOH!

It's looks like beef floss rendang auntie... 😝 Next time you can try make rendang with buffalo meat aunty, like we here at Pariaman Padang Indonesia used to cook.. Tastier for sure, and the meat is still perfectly intact

158k subs and 164k views!! In 9 days! Algo gods have blessed her!

Why on earth aren't you allowed to make rendang lass.

Looks scrummy - Thank you. Usually have it with rice and a bowl of Rendang meat sauce on the side to flavour the rice extremis.

Hi.. I'm indo.. Can confrim that this looks soooo goood my mouth is watering. But feel like i need to mention that this version of "pulled rendang" or "rendang suwir" is not the most common one seen here. Many Indonesian wouldn't know that this is also rendang. The dish (both versions) is originally from Padang - Sumatra, which is not far from Malaysia & Singapora btw. You can find Padang Restaurants throughout Indonesia that serve what most indonesian think of when they hear the word rendang: about 1cm thick slice of beef, in a thick, thick rendang sauce. Not far different from that one-hour version you showed. Rendang suwir (like the one you make) is cooked into drier state and shreded. Not many Indonesian knows this version. Oh, and like some else mentioned in the comment: star anise & cloves..

This is the 1st video of yours I’ve seen - I subscribed within minute 1 .. I’m very partial to Beef Rendang , and as soon as you talked about toasting coconut , I was there.. Thanks for showing me your version .. 🙏…

as a indonesian people i know that auntie liz rendang was a good delicious. and in indonesia we say maknyussssss

Yes, the coconut "butter" is the key, otherwise it's just like any other dry curry. The cheek is a seriously underrated cut for rendang - much better than shin.

Made this the other day - awesome! Going to make a pork version today. Nom nom nom.

Looks like the meat has fallen apart. It shouldn't. Could be you put in too much cocosmilk at once. We use less cocosmilk and then cook it dry, then we ad a bit more cocosmilk and let it cook dry again. Repeat until the meat turns black and dry... It's a long process and can take up more than a day. But the meat should keep its shape. My aunties always say "when the meat fell apart you f'd up." We also don't use kecap to make it darker. Otherwise good video. ;)

Congrats Auntie Liz and Peanut Allergy Guy with your silver youtube plaque... Keep it up...💪😎

Its almost exactly how I make it. Gonna try the coconut toasting next time. That was different. Also in cold times I do the dark soy. In summer I add more kefir lime leaves and lemongrass and no dark soy. Last summer I made freshly cut, prefried and then fried fries (wetter rendang so the fries absorb it) with some (mainly mexican) toppings (pico de gallo, sweet/sour pickled red onions sliced with a mandolin, guacamole, sour cream, fried shallots and fried garlic). Those combinations are off the charts for me. Instead of fries you can obviously opt for taco shells, but make your rendang a bit more dry then.

I am Indonesian, you don't put dark soy sauce, lemon leaves for rendang. You don't need extra lemongrass when cooking the beef. You don't need to stir fry the beef as well, it looks dry. 😢 Other than that, great job though!

Wow, That is amazing. Labor of love, that is quite accurate I guess, since I've read somewhere that "it is made from a motherly love for a child that is movin out from the house to go to other place that is quite far away from home, the drier version also has purpose for the rendang to have better longevity (idk if is it the correct term) so that the child can enjoy it longer like a cured meat with wonderful flavor to remind them about home and the love of the mother.