Introduction
Rendang Daging is one of Indonesia’s most iconic dishes, celebrated for its tender, caramelized beef and deeply aromatic spices. Traditionally reserved for special occasions like weddings, Eid al-Fitr (Lebaran), and gatherings with important guests, this dish is a labor of love that symbolizes both the sweetness and bitterness of life. Originating from the Minangkabau people of West Sumatra, rendang is a slow-cooked masterpiece that combines coconut milk, galangal, lemongrass, and a blend of spices, reduced until the meat is melt-in-your-mouth tender and the sauce is rich and thick.
This gluten-free version stays true to the traditional recipe, ensuring that every bite is packed with flavor. The dish is designed to keep for hours, making it perfect for long journeys or meal prep. Serve it with turmeric rice for a complete meal that’s as nourishing as it is delicious. Whether you’re celebrating a special occasion or simply craving a taste of Indonesia, this Beef Rendang is sure to impress.
Quick Recipe Info
| Servings | Ready In | Calories | Good For |
|---|---|---|---|
| 4 servings | 3-4 hours | 450 kcal | Dinner, Special Occasions, Meal Prep |
Ingredients
For the Spice Paste:
- 7 long red chiles (about 4 ounces), trimmed, sliced, and deseeded (optional for less heat)
- 6 shallots, peeled and sliced
- 5 garlic cloves, peeled and sliced
- 1 (3-inch) piece fresh ginger, peeled and sliced
- 1 (3-inch) piece fresh galangal (optional), thinly sliced
- 1 (1-inch) piece fresh turmeric, peeled and sliced (or 1 teaspoon ground turmeric)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
For the Beef:
- 2¼ pounds braising beef (e.g., shin or brisket), trimmed and cut into 1½-inch chunks
- 3⅓ cups full-fat coconut milk
- 2 fresh lemongrass stalks, bruised and tied in a knot
- 5 fresh makrut lime leaves (optional)
- 3 fresh or dried bay leaves
- 1 teaspoon sea salt
Step-by-Step Instructions
Step 1: Prepare the Spice Paste
- In a small food processor, combine the chiles, shallots, garlic, ginger, galangal, turmeric, coriander, and cumin. Blend until smooth, adding a splash of coconut milk if needed to help the blending process. Set aside.
Step 2: Prepare the Beef
- Trim any excess fat from the beef and cut it into 1½-inch chunks. Transfer the beef to a deep, heavy Dutch oven or pot.
Step 3: Cook the Rendang
- Add the spice paste, coconut milk, lemongrass, makrut lime leaves (if using), bay leaves, and salt to the pot with the beef. Stir well to combine.
- Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Simmer uncovered for 3-4 hours, stirring occasionally, until the meat is tender and the sauce has thickened and reduced. The rendang is ready when the oil separates from the sauce and the meat is dark brown and caramelized.
Step 4: Serve
- Remove the lemongrass stalks, lime leaves, and bay leaves before serving.
- Serve the rendang hot with turmeric rice or steamed jasmine rice.
Tips for Success
Low and Slow: Rendang requires patience. Cook it on low heat to allow the flavors to develop and the meat to become tender.- Stir Occasionally: Stir the rendang every 30 minutes to prevent sticking and ensure even cooking.
- Adjust Spice Level: Reduce the number of chiles or remove the seeds for a milder version.
- Use Fresh Ingredients: Fresh galangal, lemongrass, and makrut lime leaves add authentic flavor, but you can substitute with dried versions if necessary.
Variations
Chicken Rendang: Replace beef with chicken thighs for a lighter version.- Vegetarian Rendang: Use jackfruit or mushrooms instead of beef for a plant-based alternative.
- Extra Spicy: Add extra chiles or a teaspoon of chili flakes for a fiery kick.
Serving Suggestions
- With Turmeric Rice: Serve the rendang with fragrant turmeric rice for a traditional Indonesian meal.
- Garnishes: Top with fried shallots, fresh cilantro, or sliced red chiles for added flavor and texture.
- Side Dishes: Pair with a fresh cucumber salad or steamed vegetables to balance the richness of the rendang.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days. The flavors deepen over time, making it even more delicious.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Cover the beef with foil and heat in the oven at 300°F (150°C) for 25 minutes, or microwave uncovered for 3 minutes, stirring halfway through.
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 450 kcal | 23% |
| Total Fat | 28g | 36% |
| Saturated Fat | 18g | 90% |
| Carbohydrates | 12g | 4% |
| Fiber | 3g | 11% |
| Protein | 38g | 76% |
Cost Estimation
- Beef: $12.00
- Coconut Milk: $3.00
- Spices & Aromatics: $4.00
- Total Cost: 19.00(19.00(4.75 per serving)
See Also
Gluten-Free Chicken Koftas Couscous Recipe.
Health benefits of beef.
Did You Try This Recipe?
We’d love to hear how your Gluten-Free Rendang Daging turned out! Leave a comment below and share your experience. Don’t forget to follow us for more delicious gluten-free recipes! 🍲✨
