Malay Beef Rendang
Indulge in the authentic flavors of Malay Beef Rendang, a slow-cooked culinary masterpiece that epitomizes the bold and fragrant essence of Southeast Asian cuisine. This dish features tender cubes of beef, simmered for hours in a rich, creamy coconut milk base infused with a homemade spice paste crafted from shallots, lemongrass, galangal, and turmeric. Enhanced with toasted grated coconut (kerisik), aromatic whole spices like cinnamon and star anise, and a hint of tangy tamarind, this rendang develops a luscious, caramelized sauce that clings to the beef in layers of deep, mouthwatering flavor. Perfectly paired with steamed rice, this traditional Malaysian recipe offers a hearty, soul-warming experience that’s both irresistible and unforgettable. Make it a centerpiece for special occasions or a comforting weeknight treat, and savor the essence of authentic Malay cooking.
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Recipe Information
Ingredients
- 1 kg Beef (preferably chuck or brisket, cut into 2-inch cubes)
- 400 ml Coconut milk
- 100 g Grated coconut (kerisik, toasted)
- 3 tbsp Cooking oil
- 250 ml Water
- 1 tbsp Tamarind paste
- 2 tbsp Palm sugar
- 1 tsp Salt
- 10 pieces Shallots
- 5 pieces Garlic cloves
- 1 inch Ginger
- 1 inch Galangal
- 1 inch Turmeric root (or 1 tsp ground turmeric)
- 6 pieces Dried chilies (soaked in warm water, seeds removed)
- 2 pieces Lemongrass stalks (white part only, roughly chopped)
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 4 pieces Cloves
- 3 pieces Cardamom pods
- 4 pieces Kaffir lime leaves
Instructions
Prepare the spice paste: In a blender, combine shallots, garlic, ginger, galangal, turmeric, soaked dried chilies, and lemongrass. Blend into a smooth paste.
Heat the cooking oil in a large, heavy-based pot or wok over medium heat.
Add the cinnamon stick, star anise, cloves, and cardamom pods. Stir-fry until fragrant, about 1 minute.
Add the prepared spice paste to the pot. Cook for 5-7 minutes, stirring frequently, until the paste is aromatic and the oil starts to separate.
Add the beef cubes to the pot and stir well to coat with the spice paste.
Pour in the coconut milk and water. Stir to combine and bring to a gentle boil.
Reduce the heat to low and simmer uncovered, stirring occasionally, for about 2 hours. Allow the liquid to reduce slowly.
Add the toasted grated coconut (kerisik) and stir well to thicken the sauce. Continue cooking for another 30-60 minutes, stirring frequently, until the sauce is thick and dark, and the oil separates.
Add the tamarind paste, palm sugar, salt, and kaffir lime leaves. Stir to combine and adjust seasoning to taste.
Cook for another 30 minutes or until the beef is tender and the sauce clings to the meat.
Serve warm with steamed rice or flatbreads. Enjoy this deliciously rich and aromatic dish!
Nutrition Facts
Calories |
3760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.9 g | 370% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 80.1 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 476 mg | 37% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 4591 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
