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Home Rendang Daging

Indonesian Stewed meat Slow cook Multicooker Comfort food Weekend Rice Spicy Asian

Rendang is not a dish to rush. It’s precisely that long, slow cooking that makes the meat meltingly tender and lets the coconut sauce slowly reduce into a dry, intensely aromatic coating. For this, use a slow cooker or a multicooker, because it takes care of everything while you get on with something else.

This recipe is based on the classic Minangkabau method from West Sumatra and gives you a rendang that’s deep in flavor, fragrant and absolutely worth the wait. Try it at a Sunday dinner and listen as everyone falls quiet with pleasure.

x_ckl_recipe_markerRendang 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. How to make Rendang Daging? Main course Indonesian 4 to 6 people 30 min 7 to 9 hours

Make 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.

Indonesian Stewed meat Slow cook Multicooker Comfort food Weekend Rice Spicy Asian 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 Multicooker or slow cooker Food processor or mortar and pestle Chopping board Sharp knife Wooden spoon or spatula Slowcooker slow-cooker-1 Chopping Board chopping-board Food Processor food-processors Knives knives GreenPan Multicooker / Omnicooker - 5.7 Liter - Stainless Steel - Ceramic Non-Stick Coating Green Pan ["Omnicooker"] GreenPan Slow Cooker - 6.0 Liter - Black - Ceramic Non-Stick Coating Green Pan ["Slowcooker"] Villeroy & Boch dinner plate Perlemor Alga - ø 27 cm Villeroy & Boch ["dinner plate"] Classic Draadjesvlees foodies-klassiek-draadjesvlees Vegetarian Chili Sin Carne foodies-vegetarische-chili-sin-carne Pulled pork from the multicooker foodies-pulled-pork-slow-cooker Carrot stamppot foodies-wortelstamppot

Recipe

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.

Course	Main course
Kitchen	Indonesian
Servings	4 to 6 people

Preparation time

Preparation time	30 min
Total	7 to 9 hours

Equipment

Multicooker or slow cooker
Food processor or mortar and pestle
Chopping board
Sharp knife
Wooden spoon or spatula

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

How to make Rendang Daging?

Make 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.

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Rendang tastes even better the next day. The flavors continue to develop and the meat becomes even more tender. So feel free to make it a day ahead and keep it covered in the fridge. Reheat gently over low heat with a splash of water or coconut milk.

A multicooker is exactly the right tool for dishes like this. You set it, get on with your day and come back to a kitchen that smells of lemongrass, coconut and spices. Quality cookware makes the difference—not just in the result but also in how relaxed you are that evening.

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