Beef Rendang
This traditional Malaysian dish combines bold spices, tender beef, and a rich, creamy sauce for a comforting and exotic meal.
Ingredients
- 600 g to 1 beef for stewing such as chuck or short ribs
- 2 stalks lemongrass bruised
- 1 stick cinnamon
- 3 pods star anise
- 5 cloves cloves
- 5 pods cardamom
- 5 to 6 leaves makrut lime bruised or torn
- 1 teaspoon tamarind paste mixed with 2 tablespoons water
- 500 ml coconut cream
- 1 tablespoon coconut palm sugar
- 2 teaspoons salt or to taste
- 120 g toasted coconut butter kerisik
- 1 cup water if needed during cooking
- 1/4 cup cooking oil
For the blended spice paste
- 1 to 2 tablespoons dried chili paste or about 10 dried chilies (soaked and deseeded)
- 4 cloves garlic peeled
- 1 inch fresh ginger peeled and chopped
- 1 inch fresh galangal chopped
- 1 inch fresh turmeric or 1 teaspoon turmeric powder
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/4 cup water optional, for easier blending
Instructions
- Prepare the blended spice paste by blending all paste ingredients until smooth.
- Heat cooking oil in a large pot. Add whole spices and sauté for about a minute.
- Add the blended spice paste and cook for about five minutes until thickened and aromatic.
- Add bruised lemongrass and beef. Stir until meat is coated and juices start to evaporate.
- Pour in coconut cream, salt, coconut palm sugar, lime leaves, tamarind paste, and toasted coconut butter. Bring to a boil, then reduce heat and cover.
- Let simmer for about two hours, stirring occasionally and adding water if needed.
- In the last 30 minutes, stir more frequently as the sauce thickens and oil separates.
- Serve with steamed rice or coconut rice.
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Notes
Rendang tastes even better the next day after flavors meld.