Rendang Daging — Print Recipe — The Culinary Codex

Tender beef slowly braised in a rich coconut and spice paste until the sauce caramelizes into a deep, dry coating of intense lemongrass, galangal, and chilli flavor.

Ingredients

800g beef chuck, cubed
400ml coconut milk
200ml coconut cream
4 stalks lemongrass, bruised
5cm galangal, sliced
8 dried chillies, soaked
6 shallots
4 cloves garlic
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric powder
6 kaffir lime leaves
2 turmeric leaves
Salt to taste
2 tbsp vegetable oil

Instructions

1 Blend shallots, garlic, soaked chillies, galangal, and lemongrass into a smooth paste.
2 Heat oil in a heavy pot and fry the paste over medium heat until fragrant, about 5 minutes.
3 Add beef cubes and stir to coat thoroughly with the spice paste.
4 Pour in coconut milk and add kaffir lime leaves and turmeric leaves. Bring to a gentle boil.
5 Reduce heat to low and simmer uncovered, stirring occasionally, for 2-3 hours.
6 Add coconut cream in the final 30 minutes and continue cooking until the sauce is thick, dark, and clinging to the meat.

Did You Know?

In Brunei, rendang is considered a dish of respect — it is always among the first dishes prepared when hosting important guests or celebrating religious occasions.