Beef Rendang
A weekend Malaysian dinner. Ready in about 2 hours 26 minutes. Difficulty: more effort.
- 26 minPrep (about)
- 2 hrCook (about)
- 2 hr 26 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- ¾ lb beef Shopping tip: Chuck roast or stew beef, cut in cubes.
Fresh & other
- 2 cloves
- ¾ cup coconut cream
- ¾ cup water
- 1 ½ tbsp tamarind paste
- 5 limes
- 2 ¼ tsp sugar
- 4 challots
Sauces & oils
- 4 tbsp vegetable oil
Spices & seasonings (3): cinnamon stick, star anises, cardamoms
- 1 cinnamon stick
- 2 star anises
- 2 cardamoms
How to make it
Steps in our own plain words.
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Chop the spice paste ingredients.
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Blend it in a food processor till fine.
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Heat the oil in a stew pot.
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Add the cardamom, star anise, cloves, cinnamon and spice paste.
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Stir-fry until aromatic.
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Add the beef and the pounded lemongrass.
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Stir for 1 minute.
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Add the coconut milk, tamarind juice, water.
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Simmer on medium heat, stirring often until the meat is almost cooked.
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Add the kaffir lime leaves, kerisik, sugar or palm sugar.
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Stir to blend well with the meat.
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Lower the heat to low.
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Cover the lid.
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Simmer.
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Keep going for 1 to 1 1 2 hours until the meat is tender and the gravy has dried up.
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Add more salt and sugar to taste.
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Serve right away using steamed rice and save some for overnight.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More beef recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.