Rendang Daging

Rendang Daging is a rich, slow-braised Indonesian stew full of deep flavors from coconut, lemongrass and spices. Perfectly prepared in your multicooker for a result you'll be genuinely proud of.

📝 Ingredients

• 1 kg braising beef (e.g., sukadelappen/chuck), cut into 4 cm cubes
• 2 cans coconut milk (à 400 ml, full-fat)
• 100 g toasted grated coconut (kerisik)
• 2 tbsp palm sugar (or brown sugar)
• 1.5 tsp salt
• 2 tbsp sunflower oil
• For the rendang paste:
• 4 shallots or 1 large onion, roughly chopped
• 5 cloves garlic
• 3 cm fresh ginger, peeled
• 3 cm galangal (laos), peeled
• 4 red lombok chilies (use fewer for mild, more for spicy)
• 2 tsp turmeric powder or 2 cm fresh turmeric
• 3 stalks lemongrass (sereh), use the soft inner core for the paste + bruise the outer stalks for cooking
• 6 kaffir lime leaves

👨‍🍳 Instructions

1. 1Make the rendang paste: put the shallots/onion, garlic, ginger, galangal, red chilies, lemongrass (use only the soft inner part), and turmeric into a food processor or mortar and pestle. Blend or pound everything into a smooth paste.Set your multicooker to the sauté function (or heat a large pan over medium heat). Add the oil and fry the rendang paste for 5 to 7 minutes over medium heat until fragrant and most of the moisture has evaporated.Add the beef and toss well so the meat is coated on all sides with the paste. Brown the meat briefly, about 3 minutes.Add the coconut milk, bruised lemongrass stalks, kaffir lime leaves, toasted coconut (kerisik), palm sugar and salt. Stir everything together well.Switch the multicooker to the slow-cook function (low, 6 to 8 hours) or use the stew/simmer setting. If using a regular slow cooker: set it to low for 6 to 8 hours. The dish is ready when the meat easily falls apart and the sauce has mostly thickened.In the final 30 to 60 minutes, make sure the lid is partly open so the remaining liquid can evaporate further. The rendang should become dry and deeply colored, not soupy. Stir regularly so nothing burns.Remove the bruised lemongrass stalks and kaffir lime leaves. Taste and adjust the salt to your liking.Serve the rendang with steamed white rice or nasi putih, and optionally with atjar or boiled vegetables on the side. Put it on the table and enjoy together.