Malaysian Rendang Beef
Slow-cooked tender beef in a rich, aromatic coconut sauce
Ingredients
Instructions
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Prepare the spice pastePlace all spice paste ingredients in a food processor. Blend until smooth, adding a little water if necessary to help the blending process. Set aside.
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Brown the beefHeat oil in a large, heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches until they have a nice color on all sides. Remove and set aside.
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Cook the spice pasteIn the same pot, reduce heat to medium and add the spice paste. Cook, stirring constantly, for about 5-7 minutes until fragrant and the oil begins to separate from the paste.
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Combine and simmerReturn the beef to the pot, add coconut milk, lemongrass, kaffir lime leaves, tamarind paste, and sugar. Stir well to combine. Bring to a boil, then reduce heat to a gentle simmer.
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Slow cook the rendangCover the pot partially and simmer for about 3 hours, stirring occasionally to prevent burning. The sauce will gradually reduce and thicken. Add salt to taste halfway through cooking.
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Reduce to dry stageOnce the meat is tender, remove the lid completely and continue to cook, stirring more frequently, until the sauce has reduced to a thick, almost dry consistency and coats the meat with a dark, caramelized layer. This should take about 30 minutes.
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Add finishing touchesStir in the toasted grated coconut (kerisik). Continue cooking for another 5-10 minutes until the rendang reaches the desired consistency. The oil should have separated, and the sauce should be thick and clinging to the meat.
Nutritional Information
580
Calories
per serving
42
Protein
g per serving
12
Carbohydrates
g per serving
42
Total Fat
g per serving
24
Saturated Fat
g per serving
4
Fiber
g per serving
6
Sugar
g per serving
820
Sodium
mg per serving
15
Vitamin C
% daily value
28
Iron
% daily value
Malaysian Rendang Beef is Also Known As
Beef Rendang, Rendang Daging, Caramelized Beef Curry or Malaysian Dry Curry
