Rendang Daging

Rendang Daging (ren-DANG da-GING)

Beef Rendang

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 578 kcal

Chunks of beef braised for hours in coconut milk and a thunderous spice paste of galangal, lemongrass, and chilies until the sauce caramelizes into a dry, intensely flavored dark coat — Malaysia's crown jewel of slow cooking.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 42.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ coconut ⚠ tree nuts

Equipment Needed

heavy-bottomed pot mortar and pestle wooden spoon

Presentation Guide

Vessel: brass or ceramic serving dish

Garnishes: toasted coconut flakes, kaffir lime leaves

Accompaniments: steamed rice, ketupat, cucumber slices

Ingredients

1kg beef chuck, cubed
400ml coconut milk
200ml coconut cream
10 dried red chilies, soaked
6 shallots
4 cloves garlic
3cm galangal, sliced
3cm ginger, sliced
2 stalks lemongrass, bruised
1 turmeric leaf
6 kaffir lime leaves
1 tbsp tamarind paste
1 tbsp kerisik (toasted coconut paste)
Salt
Sugar

Instructions

1
Blend soaked chilies, shallots, garlic, galangal, and ginger into a smooth paste.
2
Combine spice paste and coconut milk in a heavy pot, bring to a gentle boil, stirring constantly.
3
Add beef cubes, lemongrass, kaffir lime leaves, turmeric leaf, and tamarind paste.
4
Simmer uncovered on low heat for 2-3 hours, stirring frequently as the liquid reduces.
5
When the sauce is nearly dry and the oil separates, stir in kerisik and continue cooking until the meat is coated in a dark, caramelized paste.
6
Season with salt and sugar. The rendang should be dry, intensely fragrant, and deeply brown.

💡

Did You Know?

In 2017, rendang was voted the world's most delicious food by CNN readers for the second time, sparking joyous celebrations across Malaysia and Indonesia.

Chef's Notes

Equipment Tips

heavy-bottomed pot
mortar and pestle
wooden spoon

Garnishing

toasted coconut flakes, kaffir lime leaves

Accompaniments

steamed rice, ketupat, cucumber slices

The Story Behind Rendang Daging

Rendang traces its roots to the Minangkabau people of Sumatra, who carried the recipe across the Strait of Malacca. In Malaysia, rendang evolved into a cornerstone of Malay festive cuisine, served at every Hari Raya celebration. The slow dry-braising technique was originally a preservation method — properly made rendang can last weeks without refrigeration. Today it symbolizes patience, cultural pride, and the art of transforming tough cuts into extraordinary tenderness.

🕐 Traditionally enjoyed hari raya aidilfitri, weddings, festive gatherings 📜 Origins: Minangkabau origin, adapted in Malay cuisine over centuries

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