Entrée: Indonesia – Rendang Daging (Slow-Cooked Spiced Beef in Coconut)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 10 min

Ingredients

2 1 / 2 lb / 1.2 kg beef chuck or brisket, cut into 1–1 1 / 2 in (3–4 cm) cubes
2 tbsp (30 ml) neutral oil (vegetable, canola, or coconut)
2 cups (500 ml) full-fat coconut milk
3 / 4 cup (200 ml) coconut cream or extra coconut milk (optional for richer sauce)
4–6 kaffir lime leaves, torn
2–3 stalks lemongrass, tough outer layers removed, white parts smashed and cut in thirds
1–2 turmeric leaves (optional) or 1 tsp ground turmeric
1 tbsp tamarind paste (or 1 tbsp lime juice as substitute)
2 tbsp palm sugar or brown sugar (adjust to taste)
1 1 / 2 tsp sea salt (adjust to taste)
1 cinnamon stick
2 star anise
4 cloves
4 green cardamom pods (optional)
1 / 2–3 / 4 cup (50–75 g) kerisik (toasted coconut paste) - optional but traditional: freshly grated or desiccated coconut, toasted until dark golden then pounded to a paste
For the spice paste (blend to a smooth paste):
8–12 dried red chilies (soaked in hot water 15 min) or 6–8 fresh red chilies, seeded for milder heat
6–8 shallots, peeled
4 cloves garlic
2 in (5 cm) piece galangal, peeled (or 1 1 / 2 in ginger + 1 / 2 in galangal if easier)
2 in (5 cm) piece fresh ginger, peeled
2 candlenuts or 2 tbsp (30 ml) roasted macadamia/walnut pieces (or 1 tbsp roasted peanuts as substitute)
2 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
1 / 2 tsp ground nutmeg (optional)
1 tsp salt (for the paste to help blending)
1–2 tbsp (15–30 ml) water or coconut milk to help blend

Instructions

Prepare the beef: trim excess fat if desired and cut into 3–4 cm (1–1½ in) cubes. Pat dry and set aside.
Make the spice paste: toast coriander and cumin seeds in a dry pan until fragrant (30–60 seconds). Drain soaked dried chilies. In a blender or food processor combine chilies, shallots, garlic, galangal, ginger, candlenuts, toasted seeds, nutmeg, and 1 tsp salt. Add 1–2 tbsp water or coconut milk and blend to a smooth paste. Scrape down sides as needed.
Make kerisik (optional but recommended): heat a dry skillet over medium heat. Add grated coconut (or desiccated coconut) and toast, stirring constantly, until deep golden-brown and aromatic (careful—it can burn quickly). Transfer to a mortar and pestle or small blender and pound/grind into a smooth oily paste. Set aside.
Brown the paste and whole spices: heat 2 tbsp oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the blended spice paste and fry, stirring constantly, until the raw smell cooks off and oil begins to separate from the paste, about 6–10 minutes. Add cinnamon stick, star anise, cloves, and cardamom pods and fry another 1–2 minutes to release aroma.
Add aromatics: add smashed lemongrass stalks and torn kaffir lime leaves (and turmeric leaf if using). Stir to combine.
Add the beef: increase heat to medium-high and add the beef pieces. Stir to coat the meat in the spice paste and sear lightly for 4–6 minutes until edges are browned.
Add coconut milk and simmer: pour in coconut milk (and extra coconut cream if using). Stir in tamarind paste, palm sugar, and 1 tsp salt (adjust later). Bring to a gentle simmer, then reduce heat so the pot maintains a low, steady simmer. Partially cover the pot to reduce splatter but allow evaporation.
Long, slow braise: simmer gently, stirring occasionally and scraping the bottom to prevent sticking, for 2–3 hours until the beef is very tender and most of the liquid has evaporated. If liquid reduces too quickly and meat is still tough, add a little water or extra coconut milk and continue simmering.
Caramelize and finish: once the liquid has mostly evaporated and the oil has separated, continue to cook over medium-low heat, stirring frequently, until the sauce becomes very thick, dark brown, and coats the meat (this is the 'dry' stage of rendang). At this stage, stir in the kerisik and cook a further 5–10 minutes until the coconut paste is well incorporated and the beef is richly caramelized. Taste and adjust salt and sugar.
Rest and serve: remove and discard lemongrass pieces, turmeric leaves, and excess whole spice bits if desired. Let the rendang rest 10–15 minutes before serving to let flavors settle. Serve hot with steamed rice, ketupat, or coconut rice.
Notes and tips: use a heavy pot and low steady heat to prevent burning. Traditional rendang is cooked slowly until almost dry and deeply caramelized; this develops the characteristic flavor. Leftovers taste even better the next day and freeze well. Adjust chilies for heat preference. If using fresh turmeric leaf or kaffir lime leaves, tear them to release aroma just before adding.