Description
Beef Rendang is a rich and aromatic Malaysian dry curry made with tender chunks of beef slowly simmered in a fragrant blend of spices, coconut milk, and toasted coconut until the sauce caramelizes into a thick, flavorful paste.
Ingredients
- 12 dried chilies, rehydrated in boiling water (or 12 large fresh red chilies)
- 1 small onion, finely chopped
- 5 cloves garlic, minced
- 3 lemongrass stalks (white part only), sliced
- 1 1/2 tbsp fresh galangal, finely chopped
- 1 1/2 tbsp fresh ginger, minced
- 2 tbsp vegetable, canola, or peanut oil (for spice paste)
- 2 lb chuck steak, cut into large cubes
- 1 tbsp oil (for browning beef)
- 1 cinnamon stick
- 1/4 tsp clove powder
- 3 star anise
- 1/2 tsp cardamom powder
- 1 lemongrass stick, smashed (bottom half only)
- 400ml coconut milk (1 can)
- 2 tsp tamarind puree or pulp
- 4 large kaffir lime leaves, very finely sliced
- 1/3 cup desiccated coconut
- 1 tbsp brown sugar or grated palm sugar
- 1 1/2 tsp salt
Instructions
- Blend chilies, onion, garlic, lemongrass, galangal, and ginger into a smooth paste using a food processor.
- Heat 1 tbsp oil in a large heavy pot over high heat. Brown half the beef, remove, and repeat with the remaining beef.
- Reduce heat to medium-low and cook the spice paste for 2–3 minutes until darker and fragrant.
- Return beef to the pot. Add cinnamon stick, clove powder, star anise, cardamom powder, smashed lemongrass, coconut milk, tamarind, kaffir lime leaves, desiccated coconut, brown sugar, and salt.
- Stir and bring to a gentle simmer. Cover and cook on low heat for 1 hour and 15 minutes.
- Check beef for tenderness. Remove lid and increase heat to medium.
- Continue cooking uncovered for 30–40 minutes, stirring often, until sauce reduces to a thick paste and beef is fall-apart tender.
- Remove from heat and serve hot with coconut rice.
Notes
- Use lamb shoulder or beef cheeks as an alternative to chuck steak.
- Reduce chilies or deseed them for a milder curry.
- Use lemongrass or galangal paste if fresh is unavailable.
- Cook in the oven: covered at 120°C (250°F) for 2 hours, then reduce on stovetop.
- Freeze for up to 3 months or store in fridge for 4 days.
- Reheat gently with a splash of water to loosen the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
