Daging Rendang Brunei (Slow-Caramelized Toasted Coconut & Lemongrass Beef) – Authentic Brunei Recipe

Simmered until the coconut milk and toasted coconut cling to the beef in a rich, nutty spice crust.

Country of Origin
🇧🇳 Brunei (Southeast Asia, Asia)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Tender beef cubes, Toasted grated coconut (kerisik), Steamed rice, Lemongrass, Galangal

Ingredients for Daging Rendang Brunei (Slow-Caramelized Toasted Coconut & Lemongrass Beef) (4 Servings)

  • 1.25 lbs (or 2.5 cups) tender beef cubes, prepped into bite-sized pieces
  • 1.5 cups toasted grated coconut (kerisik), washed and trimmed
  • 1 cup steamed rice
  • 1 medium onion and 3 cloves garlic, finely minced with lemongrass
  • 1.5 tbsp traditional Brunei seasoning (galangal, kaffir lime leaves, cinnamon, coconut milk)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef cubes for 5 minutes.
  2. Add minced onion, garlic, lemongrass, and galangal, kaffir lime leaves, cinnamon, coconut milk, stirring for 2 minutes until deeply aromatic.
  3. Add toasted grated coconut (kerisik) and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in steamed rice right before serving warm.

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