Beef Rendang (The Best!)
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 People
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Calories
795 kcal
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Course
Main Course
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Cuisine
Malaysian
Beef Rendang (The Best!)
Description
This Beef Rendang recipe starts by finely blending a spice paste of shallots, galangal, lemongrass, garlic, ginger, and soaked, seeded dried chilies. The paste is stir-fried with whole spices like cinnamon, cloves, star anise, and cardamom in oil until fragrant. Beef and pounded lemongrass are added and briefly cooked before combining with coconut milk, tamarind juice, and water to simmer.
Simmering is done on medium heat, with frequent stirring, until the meat softens significantly. Then, kaffir lime leaves, toasted grated coconut (kerisik), and sugar are added and simmered covered on low heat for one to one and a half hours until the gravy has reduced to a thick consistency that clings to the tender beef chunks.
The final dish balances the richness of coconut milk with bright citrus notes from kaffir lime leaves, mild heat from dried chilies, and depth from the toasted coconut, producing tender pieces of meat well-coated in a flavorful, aromatic sauce. It is traditionally served with steamed rice that complements the dense, spiced coating.
Making a large batch is recommended for leftovers. Using fresh kaffir lime leaves enhances flavor, and frozen leaves can be stored easily. Properly preparing toasted coconut and slow cooking over low heat help develop authentic texture and taste.
Ingredients
Spice Paste:
- 5 shallot
- 1 inch galangal
- 3 lemongrass white part only
- 5 cloves garlic
- 1 inch ginger
- 10-12 dried chilies soaked in warm water and seeded
Instructions
- Chop the spice paste ingredients and then blend in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
- Add the kaffir lime leaves, kerisik (toasted coconut), sugar, or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for storage.
Notes
- Use fresh kaffir lime leaves for better citrus flavor; they freeze well for later use.
- Prepare kerisik by toasting grated coconut in a dry wok until golden, then pound to release oils before adding.
- Slow-cook the meat covered over low heat, ideally in a clay pot, stirring frequently for tenderness and reduced gravy.
- Consider making a larger portion to enjoy leftovers, which maintain flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 795 kcal
% Daily Value*
| Serving | 4People | |
| Calories | 795kcal | 40% |
| Carbohydrates | 24g | 8% |
| Protein | 37g | 74% |
| Fat | 64g | 98% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 128mg | 5% |
| Potassium | 1122mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 70mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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