Chicken & Meat
Rendang Daging Sapi (Indonesian Slow-Cooked Beef in Spiced Coconut Milk)
Prep
30 min
Cook
180 min
Servings
6
Level
Hard
Rendang, the famous Minang specialty, where the rich spice paste soaks all the way into the meat fibers. It's cooked low and slow until the sauce dries up and turns a deep blackish-brown. The most delicious dish in the world!
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g beef brisket, cut into 4cm pieces
- 400ml thick coconut milk
- 200ml thin coconut milk
- 3 stalks lemongrass stalks, bruised
- 4 leaves kaffir lime leaves
- 2 leaves turmeric leaves
- 2 leaves bay leaves
- 12 Spice paste: shallots
- 6 clove garlic
- 8 curly red chilies
- 5 bird's eye chilies
- 3 inch piece turmeric
- 3 inch piece ginger
- 3 inch piece galangal
- 1 tsp coriander seeds
- 1/2 tsp cumin
- 1 toasted grated coconut (kerisik)
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👩🍳 Instructions
- 1 Sauté the spice paste with a little oil until fragrant and the liquid has reduced
- 2 Add the lemongrass, kaffir lime leaves, turmeric leaves, and bay leaves
- 3 Add the beef, stir well to coat with the spice paste
- 4 Pour in the thin coconut milk first, cook over medium heat until boiling
- 5 Lower the heat, cook gently, stirring occasionally, for 1 hour
- 6 Pour in the thick coconut milk, stir well
- 7 Continue cooking over low heat while stirring constantly so the coconut milk doesn't separate
- 8 Add the kerisik (toasted grated coconut), stir well
- 9 Keep cooking until the sauce reduces and the spice paste dries up and coats the meat, this may take 2-3 hours
- 10 The rendang is ready when it turns dark brown and glossy with oil
💡 Tips
• Be patient! Rendang can't be rushed — the longer it cooks, the better it tastes
• Always stir gently from the bottom so it doesn't burn
• Kerisik (toasted grated coconut) makes the rendang richer in flavor and aroma
• Rendang tastes even better after resting for a day
📊 Nutrition Facts / serving
520
Calories (kcal)
34 g
Protein
38 g
Fat
8 g
Carbs
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