Main Courses > International Cuisine > Asian Mains > Malaysian Rendang

Authentic Malaysian Beef Rendang

Experience the rich, complex flavors of Malaysian Beef Rendang. This recipe guides you through creating a tender, aromatic, and deeply satisfying dish that's perfect for a special occasion or a flavorful weeknight dinner.

Prep Time
30 minutes
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 2 lbs Beef chuck, cut into 2-inch cubes
  • 4 cups Coconut milk
  • 1/2 cup Grated coconut, toasted (kerisik)
  • 2 stalks Lemongrass, bruised
  • 2 inches Galangal, sliced
  • 3 leaves Turmeric leaves, knotted
  • 10-12 Dried chilies, soaked and seeded
  • 8 Shallots
  • 6 Garlic cloves
  • 2 inches Ginger
  • 4 Candlenuts (kemiri)
  • 1 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Garam masala
  • 1 tbsp Tamarind paste
  • 1 tbsp Palm sugar (gula melaka), grated
  • To taste Salt
  • 2 tbsp Vegetable oil

Preparing the Spice Paste (Rempah)

Combine the dried chilies, shallots, garlic, ginger, candlenuts, turmeric powder, coriander powder, cumin powder, and garam masala in a food processor or blender. Add a little water to help create a smooth paste. This spice paste is the heart of the Rendang's flavor.

Searing the Beef

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. This adds depth of flavor and helps to seal in the juices. Remove the beef from the pot and set aside.

Cooking the Rendang

In the same pot, add the spice paste and cook over medium heat, stirring constantly, for about 10-15 minutes, or until fragrant and the oil starts to separate from the paste. Add the lemongrass, galangal, and turmeric leaves. Return the beef to the pot. Pour in the coconut milk, tamarind paste, and palm sugar. Bring to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the beef is very tender and the sauce has thickened and darkened. Stir occasionally to prevent sticking. The rendang is ready when the sauce has almost completely dried up and clings to the beef.

Finishing Touches

Stir in the toasted grated coconut (kerisik) and salt to taste. Cook for another 15-20 minutes, stirring constantly, until the kerisik is well incorporated and the rendang is a deep, rich brown color. Remove from heat and let it rest for a few minutes before serving.

Serving Suggestions

Serve hot with steamed rice, nasi lemak, or ketupat. Garnish with fresh cilantro or fried shallots, if desired.

Nutrition Facts Estimated per 100g of product

Please note: These are estimates and can vary based on specific ingredients and cooking methods.
Calories: 250-300, Protein: 15-20g, Fat: 15-20g, Carbohydrates: 5-10g

Other Considerations for Nutrition

This dish is high in fat due to the coconut milk and toasted coconut. Reducing the amount of coconut milk can lower the fat content. Consider serving with a side of steamed vegetables to balance the meal.

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FAQ

  • Can I use other cuts of beef?

    Yes, you can use other cuts of beef, such as beef shank or brisket, but they may require longer cooking times. Adjust the cooking time accordingly until the beef is very tender.
  • Can I make this in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the beef and sauté the spice paste as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or until the beef is very tender. Stir in the kerisik during the last hour of cooking.
  • Can I freeze Rendang?

    Yes, Rendang freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.