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Braised Beef and Potato Rendang with Coconut Rice is a dish that exemplifies comfort, indulgence, and sophistication in equal measure. At its heart, it brings together slow-cooked beef brisket, tender potatoes, and a rich rendang-style curry infused with coconut milk and freshly made curry paste. The combination of these components creates an experience that feels both luxurious and deeply rooted in Southeast Asian culinary tradition. With its layering of spices, fragrant aromatics, and subtle sweetness from palm sugar, the dish is as much about sensory pleasure as it is about nourishment. The tender beef soaks up the bold flavors of lemongrass, kaffir lime leaves, and turmeric, while the potatoes provide substance and soak up the sauce, ensuring that every bite is hearty and satisfying. Paired with coconut rice that has been fluffed with just a touch of coconut milk, this meal offers a balance of creaminess and spice that feels celebratory, making it ideal for family gatherings or festive occasions.

Full Recipe:

Ingredients

Main Dish

Vegetable oil
Beef brisket (approx. 1.5 kg), halved
Coconut milk (2 × 400 ml cans)
Fish sauce (2 tbsp)
Makrut (kaffir) lime leaves (6 whole leaves + 4 shredded for paste)
Lemongrass stalk, bruised (plus extra white part sliced for paste)
Small potatoes (8), halved
Lime juice (¼ cup / 60 ml)
Steamed rice, for serving
Fresh coconut, for serving
Crispy fried shallots, for garnish

Rendang Curry Paste

Coriander seeds (2 tbsp)
Peppercorns (¼ tsp)
Desiccated coconut (½ cup / 40 g)
Long red chillies (2), chopped
Shallots (4), chopped
Garlic cloves (6), chopped
Ginger (6 cm piece), chopped
Turmeric powder (1 tsp)
Lemongrass white part only (1 stalk), sliced
Shredded makrut lime leaves (4)
Dark palm sugar (1 tbsp), grated
Vegetable oil (2 tbsp)

Directions

Preheat the oven to 200 °C (180 °C fan-forced).
Make the curry paste by toasting coriander seeds, peppercorns, and desiccated coconut until fragrant, then grind to a powder. Blend with chillies, shallots, garlic, ginger, turmeric, sliced lemongrass, lime leaves, palm sugar, and oil until smooth.
Season the brisket and brown it in hot vegetable oil until caramelized on all sides, then remove from the pan.
Cook the curry paste briefly in the same pan until aromatic, then pour in coconut milk, a splash of water, fish sauce, whole lime leaves, and the bruised lemongrass stalk. Bring to a boil.
Return the brisket to the pot, cover tightly, and braise for 2 hours.
After 2 hours, turn the beef, add halved potatoes, and continue cooking uncovered for about an hour, basting occasionally until the meat is tender and the sauce has reduced.
Stir in lime juice just before serving. Serve the rendang over steamed rice, garnished with fresh coconut and crispy fried shallots. For extra flavor, stir a little coconut milk into hot rice before fluffing.

Nutrients

Energy: ~1,400 kcal per serving
Fat: ~71 g
Saturated fat: ~37 g
Carbohydrates: ~108 g (including ~8 g sugars, ~4 g fiber)
Protein: ~81 g
Sodium: ~0.8 g

A typical serving of slow-cooked beef rendang (~221 g) contains:

Calories: 535 kcal
Fat: 40 g (25 g saturated)
Carbs: 9 g (7 g net)
Protein: 35 g
Potassium: ~528 mg
Iron: ~6 mg

Why This Recipe Stands Out

This recipe distinguishes itself by transforming a relatively humble cut of meat into a dish of immense depth and richness. Beef brisket, often regarded as tough and requiring long cooking times, is elevated here through slow braising that allows the fibers to break down and become melt-in-your-mouth tender. The addition of potatoes turns the dish into a complete, hearty meal, while their ability to absorb the curry flavors makes them a perfect companion to the beef. The homemade curry paste is another standout element, as toasting the coriander seeds, peppercorns, and coconut before blending creates a depth of flavor that pre-made pastes can rarely achieve. The palm sugar balances the chili heat with a subtle sweetness, while the lime juice added at the end cuts through the richness with a burst of freshness. Combined with the creamy coconut rice, this dish becomes a symphony of flavors and textures that feels indulgent yet comforting.

The Benefits of the Ingredients

Each ingredient in this dish is chosen not just for flavor but also for its contribution to nutrition and balance. Beef brisket provides a robust source of protein and iron, essential for building and repairing muscles and supporting energy production. Coconut milk, though rich in fat, contains medium-chain triglycerides that are metabolized efficiently for quick energy and can help with satiety. Potatoes bring complex carbohydrates and potassium, supporting energy levels and electrolyte balance. Spices such as turmeric, garlic, ginger, and lemongrass are well known for their anti-inflammatory and digestive benefits, adding both wellness and flavor to the dish. Coriander seeds provide antioxidants, while lime juice adds vitamin C and aids digestion by brightening the overall richness of the meal. Fish sauce and kaffir lime leaves round out the flavor profile with umami and citrusy notes, turning the dish into a balanced combination of nourishment and indulgence.

Cooking Tips

One of the most important steps in this recipe is creating the curry paste. Toasting the spices before grinding them releases their essential oils and intensifies their aromas, resulting in a paste that forms the backbone of the dish. When browning the beef, make sure the pan is hot enough to achieve a deep caramelization, as those browned bits contribute to a more complex sauce. Patience during braising is key; rushing this step can result in tough meat instead of tender, flavorful brisket. Turning the beef halfway through the cooking process ensures even absorption of flavors, while adding the potatoes later prevents them from breaking down too much and losing their texture. When finishing the dish, the lime juice should be stirred in off the heat so that its brightness is preserved. For the rice, a simple trick of adding a couple of tablespoons of coconut milk after cooking brings it to another level, making it creamy, aromatic, and perfectly complementary to the curry.

Serving Suggestions

This rendang is best served as a centerpiece dish, placed on a large platter to encourage sharing and celebration. The richly braised beef and potatoes are spooned over coconut rice, creating a foundation that absorbs every drop of the fragrant sauce. Freshly grated coconut sprinkled on top adds a natural sweetness and contrast in texture, while crispy fried shallots provide a savory crunch that balances the creaminess. To balance the richness of the rendang, consider pairing it with a light cucumber salad or quick-pickled vegetables, which bring brightness and refreshing acidity. For drinks, ginger tea or a lemongrass-infused cold beverage makes a wonderful complement, enhancing the spice without overpowering the dish. Presentation also matters—garnishing with additional lime leaves or thin slices of red chili can create visual appeal, making the dish as beautiful as it is delicious.

Conclusion

Braised Beef and Potato Rendang with Coconut Rice is more than just a recipe—it’s an invitation to experience layers of flavor, aroma, and texture that come together in harmony. The slow braising process transforms the brisket into something luxurious, while the potatoes and curry paste add body, spice, and complexity. Coconut milk weaves creaminess throughout, and lime juice brings the perfect balance of freshness. Served with fragrant coconut rice and garnished with fresh coconut and fried shallots, this dish is as satisfying to look at as it is to taste. It embodies the essence of Southeast Asian cooking, where time, patience, and thoughtful use of spices transform simple ingredients into an unforgettable feast. Whether prepared for a family dinner, a festive celebration, or as a treat for yourself, this rendang offers comfort, indulgence, and cultural richness in every serving, making it a dish worth returning to again and again.

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