Classic Malaysian Beef Rendang

Discover the rich, aromatic world of Malaysian cuisine with this treasured recipe for Beef Rendang. A true labor of love, this dish transforms simple ingredients into a complex, tender, and deeply flavorful beef stew through a slow-cooking process that is nothing short of magical. Traditionally served at celebrations and family gatherings, Beef Rendang is more than just a meal; it’s a cherished tradition passed down through generations. Our step-by-step guide will help you master this iconic dish, filling your kitchen with the warm, inviting scents of coconut, lemongrass, and galangal. Perfect for a special dinner or when you simply want to create something extraordinary.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 cups thick coconut milk
• 1 cup water
• 1/2 cup kerisik (toasted and pounded coconut paste)
• 3 kaffir lime leaves, torn
• 1 turmeric leaf, tied into a knot (optional, but recommended)
• 2 stalks lemongrass, bruised
• 1 tbsp tamarind paste, mixed with 3 tbsp water and strained
• 2 tbsp palm sugar (gula melaka), or brown sugar
• 1 tsp salt, or to taste

For the Spice Paste (Rempah):

• 15-20 dried red chilies, soaked in hot water and deseeded
• 8 shallots, peeled
• 5 cloves garlic, peeled
• 1-inch piece galangal, sliced
• 1-inch piece ginger, sliced
• 1-inch piece fresh turmeric, or 1 tsp turmeric powder

Instructions

1. Prepare the Spice Paste: Combine all the spice paste ingredients in a food processor or blender. Add a little water if needed to create a smooth, thick paste.
2. Sauté the Paste: Heat a large pot or Dutch oven over medium heat. Add the spice paste and cook, stirring frequently, for about 10-15 minutes until it darkens slightly, becomes fragrant, and the oil separates. This step is crucial for developing a deep flavor.
3. Cook the Beef: Add the beef cubes to the pot and stir to coat them completely with the paste. Cook until the beef is browned on all sides.
4. Simmer: Pour in the coconut milk, water, and tamarind juice. Add the bruised lemongrass, kaffir lime leaves, and the turmeric leaf (if using). Bring the mixture to a gentle boil.
5. Slow Cook to Perfection: Reduce the heat to low, cover, and let it simmer for at least 2 hours, stirring occasionally to prevent sticking. The beef should be tender, and the gravy will have started to thicken.



6. Thicken the Sauce: Remove the lid and continue to cook on low heat. Stir in the kerisik, palm sugar, and salt. Continue to simmer, stirring more frequently now, for another 30-60 minutes, or until the gravy is very thick, dark brown, and has reduced to the point where it clings to the beef.
7. Serve: Remove the lemongrass stalks and turmeric leaf before serving. Beef Rendang is traditionally served warm with steamed rice, ketupat (rice cakes), or roti jala (lacy pancakes).

Nutrition Information