Beef Rendang

Beef Rendang

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A Malaysian staple dish- a rich dish bursting with flavour as beef is cooked with lots of spices and finish off with toasted coconut which gives the beef the unique taste.  It is a dry beef dish and not meant to be "crispy".

Preparation 20 mins
Cooking 180 mins

Main

Malaysian


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A slow-cooker or pressure cooker will make the beef tender in half the cooking time but still infused with flavour.


Ingredients

Servings:  
8
shallot(s)
4
lemongrass (white parts only)
7
garlic clove(s)
5 cm
ginger
15
dried chillies (soaked)
5 cm
Galangal
4
star anise
4
Cloves
2
Cinnamon bark (5 cm long)
5
green cardamom
3
black cardamoms
1 1⁄2 cups
Thick coconut milk
1 1⁄2 cups
water
3 tbsp
Tamarind juice
1 kg
Beef chunks
2
lemongrass
5
Kaffir lime leaves, sliced
6 tbsp
kerisik
3 tbsp
Palm or brown sugar
salt to taste

Steps to Prepare

Step 1 of 5

    • 8 shallot(s)
    • 4 lemongrass (white parts only)
    • 7 garlic clove(s)
    • 5 cm ginger
    • 15 dried chillies (soaked)
    • 5 cm Galangal

To make spice paste in a pestle & mortar or a blender: Cut the shallots, lemongrass (white part only), garlic, ginger, soaked dried chillies and galangal into smaller pieces and blend till they become a paste.

Step 2 of 5

    • 4 star anise
    • 4 Cloves
    • 2 Cinnamon bark (5 cm long)
    • 5 green cardamom
    • 3 black cardamoms

Fried the spice paste with 6 tablespoons of oil on low heat till it turns into a slightly darker colour. Then, add the dry ingredient spices- star anise, cloves, cinnamon , green and black cardamom pods and fry till fragrant.

Step 3 of 5

    • 1 1⁄2 cup Thick coconut milk
    • 1 1⁄2 cup water
    • 3 tbsp Tamarind juice

Add the beef and fry it till all sides of the beef has been sealed for about 3 to 4 minutes before adding all the liquid ingredients- coconut milk, water and tamarind juice.

Beef Rendang Step 4

Step 4 of 5

    • 1 kg Beef chunks
    • 2 lemongrass

Add the pounded lemongrass to the mixture. Cook it on medium heat and stir it from time to time till beef is almost cooked. To tenderise the beef, it needs to be cooked in a slow-cooker or pressure cooker on low heat. I uses my thermal insulated cooking pot called "The Magic Cooker" which uses the residual heat after cooking on the stove to cook and tenderise the meat in the thermal pot after 3 hours.

Beef Rendang Step 5

Step 5 of 5

    • 5 Kaffir lime leaves, sliced
    • 6 tbsp kerisik
    • 3 tbsp Palm or brown sugar
    • salt to taste

After the beef is tender, the liquid needs to be reduced in the pot with the lid open. before adding the kaffir lime leaves, kerisik (grated toasted coconut). Stir for 2 minutes, then add the palm sugar and salt to taste.

Published: May 26, 2020


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