Beef Rendang, A Malaysian Classic
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
12 servings
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Calories
512 kcal
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Cuisine
Malaysian
Beef Rendang, A Malaysian Classic
Description
This recipe starts by blending a paste of warm spices and aromatics, which is sautéed in cooking oil to develop fragrant depth. Beef chuck or brisket is browned in the paste, then combined with coconut milk, beef broth, and whole spices such as lemongrass, cinnamon, and star anise to create a rich cooking liquid.
The dish simmers uncovered for several hours, allowing the coconut milk to reduce and thicken into a glossy, intensely flavored sauce while tenderizing the meat. Kaffir lime leaves, lime juice, and brown sugar added towards the end balance the taste with bright and sweet notes, and toasted coconut flakes can add texture if used.
Beef Rendang is typically served as a main course and pairs well with steamed rice. Its complex layers of spice and creamy sauce make it a celebratory dish in Malaysian cuisine.
Ingredients
- 8 clove smashed into a powder, whole
- 1 teaspoon nutmeg
- 2 teaspoons Turmeric
- 12 shallot or 1 large onion
- 6 cloves garlic (peeled)
- ginger peeled and roughly chopped, 3 inch piece
- galangal peeled and roughly chopped, 3 inch piece
- 6 red chili peppers stemmed
- 2 tablespoons neutral cooking oil generic cooking oil
- 4 lb. beef chuck cut into 2" pieces, or brisket, boneless
- 1 talk lemongrass (trimmed and crushed with the back of your knife)
- 2 cinnamon stick
- 1 star anise
- 2 cans coconut milk about 27 fl. ounces; 800 ml, unsweetened
- 1 cup beef broth (235 ml)
- salt (to taste)
- 8 kaffir lime leaves
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/2 cup coconut flakes optional, toasted, unsweetened
Instructions
- In a blender or food processor, add the powdered cloves, nutmeg, turmeric, shallot/onion, garlic, ginger, galangal, and chilies and blend until smooth. Heat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3 minutes, until fragrant.
- Add the beef to the pot and cook for 3 minutes, stirring constantly. Then add the lemongrass, cinnamon sticks, star anise, coconut milk, beef broth, and salt, to taste. Bring to a boil. Once boiling, turn the heat to low and simmer for 90 minutes, stirring frequently to prevent burning.
- Add the lime leaves, lime juice, brown sugar, and coconut flakes (if using) and stir. Simmer for another 2 hours, until the sauce is thick and dark, and the meat is very tender. Taste for seasoning and adjust seasoning with salt and sugar to taste. Remove the lemon grass, lime leaves, and whole spices, and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 32g | 64% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 104mg | 35% |
| Sodium | 312mg | 13% |
| Potassium | 894mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 37.2mg | 41% |
| Calcium | 60mg | 6% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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