Translations:Rendang/43/en
Composition and cooking method
Rendang is most often described as meat slow-cooked in coconut milk and spices until it becomes tender. If cooked properly, dry rendang can last for as long as four weeks. Prior to refrigeration technology, this style of cooking enabled preservation of large amounts of meat in the tropical climate, and therefore became a popular cooking technique. Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia. The preferred cut of beef for rendang is lean meat of the rear leg; i.e. topside or round beef, which is considered perfect for slow cooking.