Beef Rendang Maranao
Beef slowly cooked in coconut milk with spices and aromatics, in the Maranao tradition of Lanao, Mindanao.
- prep
- 30 min
- cook
- 2 h 30 min
- total
- 3 h
- serves
- 6
- level
- medium
The Maranao people of Lanao, in Mindanao, have their own long tradition of rendang, beef simmered slowly, uncovered, in coconut milk and spices until the sauce reduces into something thick and nearly caramelized.
It shares real DNA with the more widely known Indonesian and Malaysian versions, patience and a slow uncovered simmer being the thing that actually makes rendang rendang, wherever it's cooked.
Part of our 20 best Filipino recipes list.
method
Blend or pound the garlic, shallots, chilies, galangal and turmeric into a rough paste.
Heat the oil in a heavy pot, and fry the paste for 5 to 7 minutes, until fragrant and the oil starts to separate slightly.
Add the beef, and cook, stirring, until coated in the paste and lightly browned on the outside.
Pour in the coconut milk, and add the lemongrass and lime leaves.
Bring to a simmer, then lower the heat and cook, uncovered, stirring occasionally, for 2 to 2.5 hours, until the beef is tender and the sauce has reduced and darkened.
If using toasted coconut for a drier finish, stir it in during the last 20 minutes.
Season with salt to taste, and serve with rice.
chef's tips
- This slow, uncovered simmer is what lets the coconut milk reduce and darken into a thick, almost caramelized sauce, the same principle behind Indonesian and Malaysian rendang.
- The Maranao people of Lanao, Mindanao, have their own long-standing rendang tradition, distinct from but related to the more widely known Indonesian version.
- Be patient with the reduction. Rushing the heat higher browns the sauce unevenly instead of darkening it slowly and evenly.
- Toasted grated coconut stirred in near the end is optional, but it adds a drier, nuttier finish favored in some Maranao households.