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Rich and fragrant Beef Rendang with an incredible depth of flavor. It is an aromatic caramelized beef curry traditionally served during festive occasions. | RotiNRice.com #beefrendang #rendang #beefcurry
4.75 from 4 votes

Beef Rendang

Beef Rendang, is an aromatic caramelized beef curry traditionally served during festive occasions. Make it at home with detailed video instructions.
Author : Linda Ooi
Course : Main Dish
Cuisine : Malaysian
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings : 8
Calories : 460kcal

Ingredients
  

  • 3 tbsp vegetable oil
  • 2 cinnamon stick
  • 2 star anise
  • 4 cardamom pods
  • 6 cloves
  • 2 stalks lemongrass (bottom third only, bruised)
  • 2¼ lbs chuck roast (cubed) (1 kg)
  • ½ cup water (120ml)
  • ¾ cup coconut milk (180ml)
  • 1 cup grated coconut (100g)
  • 1 tbsp sugar
  • 1 tsp salt
  • 4 kaffir lime leaves (thinly sliced)
  • 1 turmeric leaf (thinly sliced) (optional)

Spice Paste

  • 3 red chilies (seeded and cut into pieces)
  • 10 dried chilies (seeded, soaked warm water, and drained)
  • 2 inch galangal (sliced) (60g)
  • 2 inch ginger (peeled and sliced) (60g)
  • 5 to 6 shallots (peeled and halved)
  • 3 cloves garlic (peeled, and cut into quarters)
  • 3 candle nuts or macadamias
  • ¼ cup water (60ml)
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground fennel

Instructions
 

  • Blend red chilies, dried chilies, galangal, ginger, shallots, garlic, and candlenuts in a blender with ¼ cup (60ml) water. Transfer to a bowl. Add ground coriander, cumin, and fennel. Mix into a paste.
  • Heat vegetable oil in a medium sized pot. Stir fry cinnamon sticks, star anise, cardamom pods, cloves, lemongrass, and spice paste over medium heat until fragrant, about 4 to 5 minutes.
  • Add beef and give it a good stir to coat with spices. Then pour in ½ cup (120ml) water and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 1 hour or until beef is tender. Do give it a stir occasionally.
  • In the meantime, toast (without oil) grated coconut in a frying pan, stirring constantly over low heat for about 8 to 10 minutes or until golden brown. Transfer to a mortar and pound toasted coconut into a paste to release the oil and fragrance. Set aside.
  • Add sugar, salt, kerisik (fried coconut paste), kaffir lime leaves, and turmeric leaf (if using). Continue to cook for 30 minutes until meat is very tender and only a little gravy remains.
  • Serve with roti jala, nasi briyani, or white basmati rice.

Nutrition

Calories: 460kcal
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