Authentic Beef Rendang
Experience the rich, aromatic flavors of this classic Malaysian and Indonesian dry curry. Tender chunks of beef are slow-cooked in a deeply spiced coconut milk sauce until incredibly tender and coated in a thick, caramelized paste. This dish is a true culinary masterpiece, perfect for special occasions or a comforting weekend meal.
Authentic Beef Rendang
Experience the rich, aromatic flavors of this classic Malaysian and Indonesian dry curry. Tender chunks of beef are slow-cooked in a deeply spiced coconut milk sauce until incredibly tender and coated in a thick, caramelized paste. This dish is a true culinary masterpiece, perfect for special occasions or a comforting weekend meal.
Total Time
3h 45m
Prep Time
45m
Cook Time
3h
Servings
6
Difficulty
medium
Ingredients
Main
- 2.5 lbs (1.2 kg) Beef chuck steak(cut into 1.5-2 inch cubes)
- 4 cups Full-fat coconut milk(canned)
- 0.5 cup Desiccated coconut(unsweetened, for kerisik)
- 2 tbsp Tamarind paste(mixed with 2 tbsp warm water)
- 2 tbsp Palm sugar(or light brown sugar)
- 1 tsp Salt(or to taste)
- 3 -4 Kaffir lime leaves(bruised or torn)
- 2 Lemongrass stalks(white part only, bruised)
- 1 Cinnamon stick
- 2 -3 Star anise
- 2 tbsp Neutral oil(e.g., vegetable, avocado)
Spice Paste
- 12 -15 Dried red chilies(rehydrated in hot water for 20 mins, deseeded for less heat)
- 6 -8 Shallots(roughly chopped)
- 8 -10 cloves Garlic(roughly chopped)
- 2 inch piece Fresh ginger(peeled, roughly chopped)
- 2 inch piece Fresh galangal(peeled, roughly chopped)
- 1 tsp Ground turmeric(or 1 inch fresh turmeric, peeled)
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 5 -6 Candlenuts (kemiri nuts)(or raw macadamia nuts)
Instructions
Prepare the Kerisik: In a dry pan or wok over low heat, toast the desiccated coconut, stirring constantly, until golden brown (about 10-15 minutes). Be careful not to burn it. Transfer to a food processor or mortar and pestle and grind until it forms an oily paste. Set aside.
Make the Spice Paste: If using dried chilies, rehydrate them in hot water for 20 minutes, then drain. Combine all 'Spice Paste' ingredients (rehydrated chilies, shallots, garlic, ginger, galangal, turmeric, coriander powder, cumin powder, candlenuts) in a food processor with a splash of water if needed, and blend until a smooth paste forms.
Sear the Beef: Heat 1 tablespoon of oil in a large heavy-bottomed pot or Dutch oven over high heat. Season the beef cubes with salt and pepper. Working in batches, sear the beef until browned on all sides. Remove the beef and set aside.
Sauté the Spice Paste: Reduce heat to medium-low. Add the remaining 1 tablespoon of oil to the pot. Add the prepared spice paste, bruised lemongrass stalks, cinnamon stick, and star anise. Sauté, stirring frequently, for 10-15 minutes until fragrant and the paste darkens and the oil separates.
Combine Ingredients: Return the seared beef to the pot. Stir to coat the beef thoroughly with the spice paste. Add the coconut milk, tamarind paste solution, palm sugar, salt, and kaffir lime leaves. Stir well to combine.
Slow Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover the pot and simmer for 1.5 hours, stirring every 30 minutes to prevent sticking.
Reduce and Thicken: Remove the lid. Add the prepared kerisik to the pot and stir well. Continue to simmer uncovered for another 1 to 1.5 hours, or until the liquid has almost completely reduced, the beef is fork-tender, and the sauce is thick, dark brown, and clings to the beef. Stir more frequently during this stage (every 5-10 minutes) to prevent burning. The oil will separate and the rendang will become 'dry'.
Serve: Taste and adjust seasoning if necessary. Serve hot with steamed rice or coconut rice.
Chef's Notes
Achieving the signature 'dry' texture of rendang is crucial; it's not a saucy curry. The long, slow cooking allows the flavors to meld and the coconut milk to caramelize, coating the beef beautifully. Don't rush the reduction phase, as this is where the deep color and intense flavor develop. If the rendang dries out too quickly before the beef is tender, add a splash of water or coconut milk to continue the cooking process. The kerisik adds a unique nutty richness and helps thicken the sauce, so don't skip this step. Tips & Tricks: - For a deeper flavor, toast whole spices (coriander seeds, cumin seeds, cloves, cardamom, star anise) before grinding them into the paste. - Bruising lemongrass stalks and kaffir lime leaves before adding them helps release their aromatic oils more effectively. - Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent the rendang from sticking and burning during the long simmer. - Stir frequently, especially in the final hour of cooking, to prevent the thick sauce from scorching at the bottom of the pot. - Beef rendang tastes even better the next day, as the flavors have more time to deepen and meld. It also freezes exceptionally well. - Adjust the amount of chilies in the spice paste to control the level of heat according to your preference. Deseeding dried chilies will reduce the spiciness.
Nutrition Facts
per serving