Brunei Rendang - A Dairy-Free Coconut Milk

Get ready to embark on a truly captivating culinary journey with our Brunei Beef Rendang recipe! This isn't just any dish; it's a slow-cooked masterpiece, brimming with incredibly rich flavors that tell a story of tradition and celebration. Originating from Southeast Asia, Rendang is a beloved staple, often gracing tables during special occasions and festive gatherings. Our version specifically highlights the authentic taste of Brunei, bringing you a dish that's not only deeply satisfying but also naturally dairy-free and gluten-free (making it fantastic for those with dietary needs!).
Imagine tender beef, simmered patiently in a fragrant paste of aromatic spices and rich coconut milk dairy free goodness, until the sauce reduces to a thick, caramelized coating. This isn't a quick fix; it's a labor of love, but every moment spent is rewarded with an explosion of savory, slightly sweet, and perfectly spiced deliciousness. Whether you're a seasoned chef or just starting your adventure with easy international food, this recipe will guide you to create an impressive Asian food gluten free dish that’s perfect for family dinners or even as dairy free gluten free party food. Let's dive into the heart of Brunei's culinary heritage and discover why this Rendang is truly a must-try!

Ingredients

• For the Rendang Paste:
• 10-12 dried red chilies (deseeded and soaked in hot water for 15-20 minutes, or adjust to taste for milder heat)
• 1 large red onion, roughly chopped
• 8-10 shallots, peeled and roughly chopped
• 6 cloves garlic, peeled
• 4-inch piece fresh galangal, peeled and sliced
• 3-inch piece fresh ginger, peeled and sliced
• 2 stalks lemongrass, tough outer layers removed, white part sliced
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• A pinch of salt
• For the Beef Rendang:
• 2.5 lbs (about 1.2 kg) beef stew meat (such as chuck or short ribs), cut into 1.5-inch cubes. For truly tender rendang, choose cuts with a good amount of marbling that can withstand long, slow cooking.
• 2 tablespoons cooking oil (vegetable or coconut oil)
• 400ml (about 1.5 cups) thick coconut milk (full-fat is best for richness)
• 400ml (about 1.5 cups) thin coconut milk (or water mixed with a bit of thick coconut milk)
• 4 kaffir lime leaves, torn
• 1-2 turmeric leaves (optional, but adds an authentic aroma), finely sliced
• 1 piece (about 2 inches) tamarind paste, soaked in ¼ cup warm water, then strained (discard pulp)
• 2 tablespoons Kerisik (toasted coconut butter/grated coconut) – This is crucial for rich, nutty depth!
• 1 tablespoon palm sugar (or brown sugar), to taste
• Salt to taste

Directions

1. Prepare the Rendang Paste:
   1. Drain the soaked dried chilies. In a food processor or blender, combine the drained chilies, red onion, shallots, garlic, galangal, ginger, lemongrass, turmeric powder, coriander powder, cumin powder, and a pinch of salt.
   2. Add a splash of cooking oil (or water) if needed to help blend, and process until you have a smooth, aromatic paste. This might take a few minutes, scraping down the sides as necessary.
2. Sauté the Paste:
   1. Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
   2. Add the rendang paste and sauté for about 10-15 minutes, stirring frequently. The goal here is to "cook out" the raw taste of the spices and aromatics. You'll know it's ready when the paste darkens slightly, becomes very fragrant, and the oil separates from the paste. This step is vital for flavor development, don't rush it!
3. Brown the Beef:
   1. Add the beef cubes to the pot with the sautéed paste. Stir well to coat the beef evenly with the spice paste.
   2. Cook for about 5-7 minutes, stirring occasionally, until the beef is lightly browned on all sides.
4. Add Coconut Milk and Aromatics:
   1. Pour in the thick coconut milk and thin coconut milk. Add the torn kaffir lime leaves and sliced turmeric leaves (if using).
   2. Bring the mixture to a gentle simmer, stirring occasionally.
5. Slow Cook to Perfection:
   1. Once simmering, reduce the heat to low, cover the pot, and let it cook slowly for at least 1.5 to 2 hours.
   2. Stir every 20-30 minutes to prevent the bottom from sticking and ensure even cooking. Troubleshooting Tip: If the sauce seems to be reducing too quickly and the beef isn't tender yet, add a little more thin coconut milk or water.
   3. After 1.5 hours, check the beef for tenderness. It should be very soft and almost falling apart.
6. Develop the Rendang Texture:
   1. Once the beef is tender, remove the lid. Add the strained tamarind juice, Kerisik, palm sugar, and season with salt to taste.
   2. Continue to cook uncovered over medium-low heat, stirring more frequently now (every 5-10 minutes), for another 30-60 minutes, or until the liquid has almost completely evaporated. The sauce should become very thick, clinging to the beef, and the oil will separate and shimmer. The beef will start to caramelize slightly. Troubleshooting Tip: If the coconut milk appears to be curdling, ensure your heat is truly low and stir gently but consistently. Full-fat coconut milk is less prone to curdling.
   3. The color will deepen, and the flavors will intensify into that signature rich Rendang profile.
7. Serve:
   1. Remove from heat and let it rest for a few minutes before serving. The flavors will continue to meld.