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).  

Ingredients

• 3 Small Red Onions (much better with South East Asian Shallots small 2cm x 1 cm variety)
• 4 Cloves of Garlic
• 1tsp Turmeric
• 6 Fresh or Dried Chillies
• 1cm Galangal (delicate flavored ginger)
• 8 small cans of coconut milk (not cream) Approx. 2 liters (Thats right you wont find this recipe on the Weight Watchers web site)
• 1 Bay leaf
• 1 Stalk of Lemon grass
• 2 tsp Salt
• 1 1/4 Kilos of Chuck, Brisket or Silverside cut into large pieces (roughly 2 x 5cm)

Instructions

Blend Onion(shallots), Garlic, Turmeric, Chillies, Galangal and a small amount of Coconut Milk into a thick paste. Gently fry the paste then add coconut milk and remaining ingredients to a large pot. Ensure the Beef is submerged in the coconut milk and cook until thick dry and brown. You may need to transfer to a wok in the final stages of cooking when the oil begins to separate from the coconut milk.