Rendang Daging

About This Recipe

Rendang daging is one of the most complex and rewarding dishes in world cooking — beef slow-cooked for hours in coconut milk and an elaborate spice paste until the liquid completely evaporates and the meat fries in its own released coconut oil, becoming intensely dark, fragrant and caramelised on the outside while remaining tender within. It originated with the Minangkabau people of West Sumatra and spread throughout Malaysia, where it became a national treasure. Authentic rendang requires patience — the cooking time cannot be shortened.

Ingredients

Serves 6

• 1.2 kgbeef chuck or shin(cut into 4cm pieces)
• 800 mlcoconut milk(full-fat)
• 4 stalkslemongrass(bruised, tied in a knot)
• 6 pieceskaffir lime leaves
• 4 cmgalangal(sliced)
• 2 tbspkerisik (toasted desiccated coconut)(toast in a dry pan until golden)
• 2 tspsugar
• 1 tspsalt
• 8dried red chillies(soaked in water, drained)
• 6shallots(chopped)
• 4 clovesgarlic
• 3 cmfresh ginger
• 3 cmfresh turmeric(or 1 tsp ground turmeric)
• 1 tbspcoriander seeds
• 1 tspcumin seeds

Instructions

1. 1

   Make spice paste

   Blend soaked chillies, shallots, garlic, ginger, turmeric, coriander seeds and cumin seeds into a smooth paste with a little water.

2. 2

   Fry spice paste

   Heat a large heavy pot over medium heat without oil. Add spice paste. Fry stirring constantly for 8–10 minutes until fragrant and the oil begins to separate.

3. 3

   Add beef

   Add beef pieces and coat thoroughly in the spice paste. Cook 5 minutes.

4. 4

   Add coconut milk and aromatics

   Pour in coconut milk. Add lemongrass, kaffir lime leaves and galangal. Bring to a boil.

5. 5

   Slow cook — the critical phase

   Reduce heat to a steady simmer. Cook uncovered for 2–2.5 hours, stirring occasionally, until coconut milk has mostly evaporated and oil separates. The paste should be frying the beef in coconut oil at this stage.

6. 6

   Add kerisik and finish

   Add kerisik, sugar and salt. Continue stirring and frying 20–30 more minutes until rendang is dark brown and almost dry. Remove lemongrass before serving.

Variations

• •

  Chicken rendang (rendang ayam) uses the same method but cooks in half the time.

• •

  Vegetarian rendang with jackfruit is an excellent substitute — the jackfruit absorbs the spice paste beautifully.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Refrigerate for 5 days. Freezes for 3 months. Flavour improves significantly after 1 day.

Frequently Asked Questions