Rendang Daging is a dry dish cooked with loads of coconut milk and typically served with plain rice or coconut rice. Rendang originally derived from a need for cooking and preserving buffalo meat and is one of the most delicious dry curries. The best beef rendangs, in my opinion, are cooked by Padang people of West Sumatra in Indonesia however the rendangs commonly seen in the western world are juicy and more similar to the Malaysian version of the dish. The following recipe was adapted from Sri Owen's Books (referenced under the resources section on this website).