Beef Rendang

Beef Rendang Recipe

  • 1 kg beef – cut into chunk
  • 400ml coconut milk
  • 300ml water
  • 2 tablespoons desiccated grated coconut (Toast in a frying pan with low heat until golden brown, set aside)
  • 5 garlic cloves, chopped
  • 1 teaspoon black pepper powder
  • 1 teaspoon cinnamon powder
  • 3 pieces dry chilies (seeds removed, soak in hot water till soft)
  • 300g shallots, chopped
  • 1 teaspoon turmeric powder
  • 1 inch galangal, chopped
  • 1 stalk lemongrass (root and leaves removed, only take the white part of the stem, around 2 inches, chopped)
  • 5 kaffir lime leaves, torn
  • 3 tablespoons cooking oil
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
Rendang is traditionally prepared by the Malay community during festive occasions. Rendang can be made from beef, chicken, mutton, water buffalo meat, duck or vegetables like jackfruit or cassava slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The slow cooking process allows the meat to absorb all the spices and to become tender.
  • For rendang paste, add garlic, dry chilies, shallots, galangal and lemongrass into a food processor, blend to a fine paste. Add a little cooking oil if needed.
  • Heat oil in a wok or heavy-based saucepan, add the paste and black pepper powder, turmeric powder, cinnamon powder, stir fry the paste until fragrant and color turn darker.
  • Add beef, fry until beef turn brown.
  • Stir in coconut milk, add water and bring to a simmer. Add kaffir lime leaves.
  • Cook around 1 hour until meat is really tender. Stir frequently to avoid burning at the bottom.
  • While the gravy becomes thicken and coated the meat, add grated coconut and brown sugar.
  • Stir and season with salt.
  • Serves best with rice when it’s warm.