Rendang DagingSlow-Cooked Coconut Beef

Name: Rendang Daging (Slow-Cooked Coconut Beef)
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: 4
Cuisine: Indonesia
Ingredients: 800 g Beef Chuck (cut into large cubes); 800 ml Coconut Milk; 300 ml Water; 120 g Shallot (roughly chopped); 20 g Garlic (roughly chopped); 20 g Fresh Ginger (roughly chopped); 30 g Candlenut; 10 g Dried Red Chili (soaked and chopped); 6 g Turmeric Powder; 8 g Coriander Powder; 4 g Cumin Powder; 30 ml Vegetable Oil; 20 g Galangal (bruised); 2 pcs Lemongrass (bruised); 6 pcs Makrut Lime Leaf; 3 pcs Salam Leaf; 20 g Tamarind Paste; 25 g Palm Sugar (chopped); 10 g Salt

This rich West Sumatran-style beef dish is slowly simmered in coconut milk with a deeply aromatic spice paste until the sauce reduces and clings to the meat. The long cooking creates a concentrated, savory result with toasted spice notes and tender beef.

Prep

25m

Cook

3h 30m

Serves

Estimated

Nutrition

Per serving

1185kcal

Calories

44g

Protein

102g

Fat

37g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rendang

800g
Beef Chuck (cut into large cubes)
800ml
Coconut Milk
300ml
Water

Paste

120g
Shallot (roughly chopped)
20g
Garlic (roughly chopped)
20g
Fresh Ginger (roughly chopped)
30g
Candlenut
10g
Dried Red Chili (soaked and chopped)
6g
Turmeric Powder
8g
Coriander Powder
4g
Cumin Powder
30ml
Vegetable Oil

Rendang

20g
Galangal (bruised)
2pcs
Lemongrass (bruised)
6pcs
Makrut Lime Leaf
3pcs
Salam Leaf
20g
Tamarind Paste
25g
Palm Sugar (chopped)
10g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Blend the shallot, garlic, fresh ginger, candlenut, dried red chili, turmeric powder, coriander powder, and cumin powder into a smooth paste.
02
Heat the vegetable oil in a heavy pot over medium heat. Add the paste and cook until fragrant, darker, and slightly oily.
03
Add the beef chuck and stir until the pieces are well coated.
04
Pour in the coconut milk and water, then add the galangal, lemongrass, makrut lime leaves, and salam leaves.
05
Stir in the tamarind paste, palm sugar, and salt, then bring the pot to a gentle simmer.
06
Cook uncovered over low heat, stirring from time to time, until the beef is tender and the liquid has reduced considerably.
07
Continue cooking uncovered, stirring more often as the liquid reduces, until the beef is tender, the coconut sauce clings to it, and the oil separates.
08
Remove the lemongrass, galangal, makrut lime leaves, and salam leaves before serving.

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