beef rendang

Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.

Beef Rendang (The Best!) 

beef

cooking oil

cinnamon,

cloves

star anise

cardamom pods

lemongrass, cut into 4-inch length and pounded

coconut milk, coconut cream

water

tamarind pulp, soaked in some warm water

kaffir lime leaves, very finely sliced

coconut

sugar sugar

salt

shallots

galangal

lemongrass (white part only)

garlic

ginger

chilies,

Chop the spice paste ingredients and then blend...

Chop the spice paste ingredients and then blend it in a food processor until fine.

Heat the oil in a stew pot, add...

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,...

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 overnight.

https://mediavine-res.cloudinary.com/video/upload/h4qly7ma7i02ladsptd8.mp4

Beef Rendang

RECIPE VIDEO above. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a &quot;dry&quot; curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is &quot;fall apart at a touch&quot; tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit &quot;dry&quot;! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.

small onion, finely chopped (Note 1b)

garlic,

lemongrass stalks, white part only, sliced (Note 2)

tbsp fresh galangal, finely chopped (Note 3)

tbsp fresh ginger, minced

tbsp oil (vegetable, canola or peanut oil)

lb/ 1 kg chuck steak,

tbsp oil (vegetable, peanut, canola)

cinnamon

clove powder

tsp cardamon powder

lemongrass stick, bottom half of the stick only and smashed (Note 5)

/ 14 oz coconut milk (1 standard can)

tamarind puree / paste,

kaffir lime leaves (or 6 small), very finely sliced (Note 7)

desiccated coconut (finely shredded coconut)

tbsp brown sugar sugar

tsp salt

Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.

Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).

Add remaining Curry ingredients and beef. Stir to combine.

Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.

Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)&nbsp;

The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or&nbsp;Restaurant Style Coconut Rice.

Beef Rendang Recipe

kg beef

coconut cream

100 ml vegetable oil

candlenuts

300 g red chili,, (Serrano chili/pepper)

g onions

g turmeric

1½ tsp ground coriander

tsp sugar

green cardamom pods

cumin seeds

lemongrass,

kaffir lime leaves

asam keping

turmeric leaves, ,tied up

Cut the beef into 4 cm squares, half...

Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.

Blend all the ingredients in (B), set the...

Blend all the ingredients in (B), set the blend aside.

Remove the green section and the outer sheath...

Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.

Heat up the vegetable oil in a wok....

Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.

Add the coconut cream, turmeric leaves, kaffir lime...

Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.

Add the beef and cook over medium heat....

Add the beef and cook over medium heat. Bring the coconut milk to a boil.

Once it is boiled, continue simmer over low...

Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.

Cook until the beef absorbs the flavor of...

Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

Served with rice or bread.

https://mediavine-res.cloudinary.com/video/upload/rubduitpwbvlrgo6bozh.mp4

Do you know what the world’s best foods are? Sushi, beef rendang or lasagne? You probably thought you knew, but most likely you do not.
CNN scoured the planet to create the list of 50 most delicious foods in 2011, and rendang took the top position on the list.
This video will show you how to make this regional delicacy which has shot to international stardom.


Beef Rendang Recipe (How to make authentic Indonesian Rendang)

lbs. (0.6 kg) boneless beef short ribs, cut into cubes

Beef Rendang
®This is a RAS signature Recipe©
Beef Rendang is extremely popular in Malaysia and Indonesia. Beef Rendang is a Dry Curry Beef dish ...com

kg Rendang Beef/ Topside/ Stewing beef, cut into cubes

gms Fresh grated coconut(to make the kerisik dry roasted coconut paste)

milk

Oil(sunflower oil /vegetable oil)

Star anise (Spice)

Cinnamon

pods,

Cloves

tsp Fennel seeds

Coriander powder

tsp Fennel seed powder

tsp Chilli powder

tsp Turmeric powder

To taste(1 tsp) Salt

tsp Tamarind pulp

red chillies

Shallots (or 2 red onions instead), peeled

Garlic, peeled

Thumb sized piece Ginger, peeled and sliced roughly

Thumb sized piece Galangal, peeled and chopped

Fresh red chillies (mild long red chilli)

Add the dried red chillies to a bowl and cover with hot boiled water to soak for 20 minutes.

Also, add the tamarind pulp to a small bowl and cover with 1/2 cup of boiled hot water.

Meanwhile, prep cut, rinse, and drain the beef well and start prepping the ingredients for the spice paste.

Prepare the fresh Spice Paste(Rempah): Traditionally, the spice paste ingredients are pounded on stone till you get a nice smooth texture. I use a small mixer grinder or liquidizer which is quite efficient also. Add all the roughly chopped ingredients for the spice paste to a liquidizer/grinder along with the dried chillies(removed from the soaking water). Don't add any water. The liquid from the rehydrated dried chilli should be enough to keep the blades moving and achive a smooth paste.

Heat oil in a heavy-based wok. Add the smooth spice paste and fry on moderate heat, till you get a rich color, the raw aroma is gone, and the oil separates.

Add the whole spices (star anise, cloves, cinnamon, cardamom, and fennel seeds).

Add the beef cubes and stir-fry in the spice paste, tossing briefly to sear the pieces well.

Also, strain the tamarind (soaked in water)and add the solution to the beef.

Now add the spice powders(coriander, chilli, fennel, and turmeric powders). You can also add some black pepper powder if you like it in your rendang. Stir through till fragrant.

Add the first cup of coconut milk and bring to a simmer. Cover, reduce heat to minimum heat, and cook for 1 hour till the coconut milk is reduced and a thick sauce coats the beef. Open and stir occasionally.

Add the second cup of coconut milk and repeat, cooking for 30-40 minutes till the coconut milk is reduced once again coating the beef. Open and stir occasionally. Meanwhile, prepare the chopped herbs and kerisik.

Herbs: Remove the midvein section of the turmeric leaf and kaffir lime leaves. Roll tightly and slice into chiffonaded shreds.

To make the Kerisik(dry roasted coconut paste): Add 1 spoon of coconut oil (optional) to a heavy-based wide pan and add the grated coconut to this (See notes). Keep stirring on medium heat, stirring continuously for 15 minutes, till you get a deep-reddish brown color. Do not step away at any point!

As soon as you get the deep-dark-reddish-brown color, remove it from the pan to prevent the color from going black. Add to grinder, without adding any liquid and grind to a smooth paste. Traditionally stone grinding is followed here too. The kerisik is beautiful coconut butter, which gives the rendang an almost smoky deliciousness. 250 gms of grated coconut yields about 4-5 Tbsp of Kerisik paste.

Once the beef is coated again with the reduced gravy after the second time being slow-cooked in coconut milk,  we can add the third and final cup of coconut milk. This time it is rather dilute coconut milk being used. Stir well. As it simmers, add the 'kerisik' paste and the shredded herbs(turmeric leaf and kaffir lime leaf). You may want to reserve some of the leaves for garnish.

Simmer for a final 40 minutes- 1 hour, covered till the gravy is deliciously thick and semi-dry and the beef absolutely tender.

During the final round of cooking, you can always add an extra stalk of bruised lemongrass or lime leaf, if you like a stronger flavor and those who prefer their rendang to have a subtle sweetness will often add a little bit of (Indonesian dark sweet soy sauce) Kicap Manis or (Palm sugar) Gula Melaka.

Serve the Rendang with Turmeric Rice or coconut rice. Beef Rendang always tastes better the next day, so this is a great make-ahead-of-time recipe!

Enjoy and do let me know if you try this authentic Beef Rendang Recipe.

Beef chuck, ~ 3 lb

Salt,

Neutral oil, a spoonful

Shallots, 2-3

Fresh ginger, 2 spoonfuls

Turmeric powder, 2 spoonfuls

Galangal Root, 2 spoonfuls

Cumin, a spoonful

Ground coriander, a spoonful

Coconut Flakes, a spoonful

Coconut Milk, ~ 700 g

Lemongrass, 2-3 stalks

Makrut lime leaves, 2-3

Salt & sear the beef

Generously season the meat chunks with salt on each side. 

Heat a Dutch oven or pot over medium-high heat and add the oil. Sear the beef in batches until well browned.

Make the aromatic paste

In a mortar & pestle or food processor, puree aromatics into a rough paste. 

Add to the braising pot with the meat, making sure it’s enough to coat each piece after mixing. Stir and saute the mixture until the paste starts to caramelize and cling to each piece. 

Sprinkle the ground spices over top.

Add the remaining ingredients & braise

Add the whole lemongrass, lime leaves, and coconut milk - enough to just cover the meat. 

Cover the Dutch oven and pop into a 300°F/148°C oven to braise for 3-5 hours or until the meat is completely fork tender. 

Let it rest and cool out of the oven for at least an hour.

Shred & serve

Shred the meat to your desired consistency. 

Taste and adjust with more salt, if needed. Serve over rice!

Flavoursome curry - great for cold winter nights. This is a big hit at dinner parties.

kg beef rump steak, cubed

onion

red chilli chopped

tsp turmeric

paprika

lemongrass

kaffir lime leaf

Step 1

Combine onions, garlic, chillies, turmeric, paprika, ginger and water in food processor, process until smooth and pasty. Divide mixture in half.

Step 2

Combine half the mixture with the beef, set aside.

Step 3

Combine the other half with the coconut cream, lemongrass and lime leaves in a pan.

Step 4

Bring to the boil, reduce heat and simmer uncovered for approximately 40 minutes, or until reduced to half.

Step 5

Add steak mixture and place into a heatproof pottery casserole dish.

Step 6

Step 7

Remove kaffir lime leaves before serving.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6022325863001&=domain=br

5348771529001-6022325863001

The easy-to-make beef rendang is one of the most amazing curry dishes I'd ever eaten. A few specialty ingredients, from the Asian grocery is all you need to make it!

Beef Rendang, A Malaysian Classic

nutmeg

turmeric

shallots ((or 1 large onion))

garlic ((peeled))

red chilies ((stemmed))

unsweetened coconut milk ((about 27 fl. ounces; 800 ml))

beef broth ((235 ml))

salt ((to taste))

Kaffir lime leaves

lime juice

brown sugar

coconut flakes ((optional))

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!

no slow cooker for rendang as the sauce needs to carmelize

Hi there, I've made Beef Rendang for years, so long in fact, I can't remember where the recipe came from but I'm sure it would've been considered authentic. Although it's really good, I've always felt it missed something but could never quite put my finger on it. I gave yours a go last week and wow, it's good. Yours has a few different spices than mine. Mine doesn't have lime juice or beef broth but does have tamarind and palm sugar and is topped with crispy fried onions. I still don't know what specific ingredient mine is missing, or have added that shouldn't be there, but I think I'll be making yours in future, it has that spesh missing, yet elusive ingredient. I may still add in tamarind and definitely crispy fried onions though, just to see.
Thanks again 
S x

Made this for Christmas dinner for my dutch/indonesian family.  They all loved it. I tripled the recipe and it was all gone before the night was over.  It was a lot of work buy do well worth it!

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Top 8 beef rendang recipes from across the web

The most viewed beef rendang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Rendang (The Best!)

Beef Rendang

Beef Rendang Recipe

Beef Rendang (The Best!)

Beef Rendang

Beef Rendang

Beef Rendang

Beef Rendang, A Malaysian Classic

The most viewed beef rendang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine