Beef Rendang / Rendang Daging Recipe

Inspired by Hai Hai

Time3h 30m

Serves6

Slow cooked beef in a rich coconut sauce.

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Ingredients

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Main Ingredients

3 1/3 lb (1.5 kg) beef chuck

1 2/3 cup (400 ml) Coconut milk

1.06 cup (250 ml) beef broth

Spices and Seasonings

2 whole lemongrass stalks

5 slices galangal (or ginger)

4 leaves kaffir lime leaves

2 tsp Coriander powder

1 tsp Cumin powder

1 tsp turmeric powder

1 tsp Cayenne pepper

1 tsp Celtic sea salt

2 tbs Brown sugar

Aromatics

2 medium Onion

4 cloves Garlic cloves

2 whole red chili (optional)

Method

Preparation

Prepare the Beef

Cut the beef chuck into bite-sized cubes and set aside.

Prepare the Aromatics

Finely chop the onions and garlic. If using, slice the red chili.

Prepare the Spice Paste

In a blender, combine the chopped onions, garlic, and red chili. Blend until smooth.

Cooking

Sauté the Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the blended spice paste and sauté for about 5 minutes until fragrant.

Add the Beef

Add the cubed beef to the pot and stir well to coat the meat with the spice paste. Cook for another 5 minutes.

Add Coconut Milk and Broth

Pour in the coconut milk and beef broth, and add the lemongrass, galangal, kaffir lime leaves, coriander powder, cumin powder, turmeric powder, cayenne pepper, salt, and brown sugar. Stir to combine.

Simmer

Bring the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for about 2 to 3 hours until the beef is tender, stirring occasionally.

Final Reduction

Once the beef is tender, remove the lid and increase heat to medium-high to reduce the sauce until it thickens, about 15-20 minutes.

Serve

Serve the beef rendang hot with steamed rice or roti. Enjoy your delicious slow-cooked meal!