Beef in Coconut Milk (Rendang Daging)

Beef in Coconut Milk (Rendang Daging)


1 person made this

Rendang is a slow cooked and very spicy Indonesian curry. This version uses coconut milk and beef. Serve with white rice.

Serves: 4 

  • 2 tablespoons vegetable oil
  • 1 kg chuck steak, cut into big cubes
  • 2 cups coconut milk
  • 30g tamarind paste
  • 1/2 cup warm water
  • 2 tablespoons kecap manis
  • Spice paste
  • 5 birdseye chillies, finely chopped
  • 2 onions, chopped
  • 2 cloves garlic, finely chopped
  • 5cm galangal, peeled and chopped
  • 3 tablespoons coriander seeds
  • 3 teaspoons cumin seeds
  • 2 teaspoons shrimp paste (optional)
  • 1 stalk lemongrass, white part only, sliced
  • 6 candlenuts
  • 3 kaffir lime leaves, shredded

Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

  1. Process all the spice paste ingredients in a food processor.
  2. Heat oil in a wok, add spice paste and cook, stirring, for 2 minutes. Add beef and cook a further 3 minutes. Add coconut milk and gently simmer, stirring occasionally, for 1 hour.
  3. Mix tamarind paste and warm water until combined. Add the tamarind mixture and kecap manis to the beef and cook a further 30-60 minutes until the beef is very tender and the sauce is thick.

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