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Rendang Daging – Braised Beef in Spice Paste
Rendang Daging is a traditional Indonesian dish defined by beef cooked slowly in a rich, spicy coconut sauce.
Rendang Daging – Braised Beef in Spice Paste
Laura Chen
4
30 minutes
180 minutes
600
Indonesian
Main course
Rendang Daging is a braised dish from West Sumatra: you cook beef for about three hours in coconut milk with lemongrass, turmeric, coriander, and chili until the sauce has almost cooked away. The meat falls apart when pierced and tastes spicy, slightly sour from the tamarind, and nutty from the toasted coconut.
Ingredients
- 1 kg beef, cut into cubes
- 400 ml coconut milk
- 2 stalks lemongrass, knotted
- 5 kaffir lime leaves
- 1 tsp tamarind paste
- 3 tbsp canola oil
- 2 tbsp grated coconut
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 large red chilies, seeded and chopped
- 5 garlic cloves, chopped
- 1 large onion, roughly chopped
- 2 cm fresh ginger, peeled and chopped
- Salt and black pepper to taste
Instructions
- 1. Season the beef with salt and pepper.
- 2. Heat the oil in a large pot and brown the beef in batches on all sides. Remove and set aside.
- 3. In the same pot, fry the onion, garlic, ginger, and chilies until soft.
- 4. Add the turmeric, coriander, and cumin and fry for 2 minutes.
- 5. Add the beef, coconut milk, lemongrass, kaffir lime leaves, and tamarind paste. Bring to a boil, then reduce the heat and simmer for 2.5 to 3 hours, until the meat is very tender and the sauce has thickened.
- 6. Stir in the toasted coconut and simmer for another 30 minutes.
- 7. Taste the rendang and add more salt and pepper if needed.
- 8. Remove the lemongrass and kaffir lime leaves before serving.
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