Rendang Daging

Name: Rendang Daging
Cook time: 160 min
Total time: 160 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 1 kg Chuck Beef, boneless, cut into large cubes; 500ml Coconut Milk; 250ml Water; 60g Kerisik (Toasted Grated Coconut); 2 tbsp Neutral Oil; 6 leaves of Kaffir Lime Leaves, torn; 1 leaves of Turmeric Leaf, tied into a knot; 2 Dried Tamarind Slices (Asam Keping)s; 1 tbsp Gula Melaka, grated; 1 1/2 tsp Salt, fine; 12 Dried Red Chilies, deseeded and soaked until soft; 8 Shallots; 5 cloves of Garlic; 30g Fresh Ginger; 30g Fresh Galangal; 2 stalks of Lemongrass, white part only, sliced; 15g Fresh Turmeric

Rendang Daging is a deeply fragrant, slow-braised beef dish with layers of warm spice, toasted coconut and caramelized coconut milk. Long, gentle cooking reduces the sauce to a glossy coating that clings to tender chunks of beef—comforting, complex and perfect with steamed rice or nasi lemak.

Rendang Daging is a deeply fragrant, slow-braised beef dish with layers of warm spice, toasted coconut and caramelized coconut mil... Show more

Traditional Malaysian Recipe

Health Grade

A · Excellent

Rating

4.6

Time

2 hrs30 min

Price

2,89 €

Calories

591 kcal

low calorie

meal prep

one pot

gluten free

Method

Soak the chilies

Cover the Dried Red Chilies with hot water and soak for 15 minutes until they are soft and pliable. Drain them well before blending so the spice paste stays thick.

Chop the aromatics

Peel and roughly chop the Shallots, Garlic, Fresh Ginger, Fresh Galangal, and Fresh Turmeric. Trim the Lemongrass, slice only the white part, and cut it thinly so it blends smoothly.

Blend the paste

Add the soaked chilies and chopped aromatics to a blender, then blend into a smooth, thick spice paste, stopping to scrape down the sides as needed. If the blades need help, loosen the mixture with a spoonful of the chile soaking liquid, but keep the paste as thick as you can.

Fry the paste

Heat the Neutral Oil in a large heavy pot over medium heat, then add the spice paste and stir it constantly so it does not stick. Cook for 10 minutes until it smells deeply fragrant, the color darkens, and the oil starts to separate around the edges.

Simmer the beef

Add the Chuck Beef and turn it in the paste until every cube is coated. Pour in the Coconut Milk and Water, then add the Kaffir Lime Leaves, Turmeric Leaf, Dried Tamarind Slices, Gula Melaka, and Salt. Bring everything to a gentle simmer, then cook uncovered or partly covered for 90 minutes, stirring every so often, until the beef is starting to turn tender and the sauce has reduced noticeably.

Finish the rendang

Stir in the Kerisik and continue cooking over low heat, stirring more often as the mixture thickens, for 15 minutes until the rendang is dark, glossy, and clings tightly to the meat. Scrape the bottom of the pot regularly so the coconut solids toast, not burn.

Rest and serve

Turn off the heat and let the rendang sit for 10 minutes so the sauce settles and thickens one last time. If you like, fish out the tough leaves, then spoon it into a serving dish and serve hot.