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Beef Rendang

A rich, slow-braised Minangkabau dry curry where beef simmers in coconut milk and an aromatic spice paste until the sauce caramelizes into a dark, intensely flavored coating. Traditionally served at celebrations.

DinnerMalaysianMedium

25 min

Prep

2 hr 30 min

Cook

2 hr 55 min

Total

Servings

Medium

Difficulty

Instructions

Toast the desiccated coconut in a dry pan over medium heat, stirring constantly, until golden brown. Grind to a paste in a mortar or food processor. This is kerisik, the thickening agent.

Blend all spice paste ingredients with a splash of water into a smooth paste. Cook the paste in a heavy pot over medium heat for 5 minutes until fragrant and the oil separates.

Add the beef, coconut milk, lemongrass, and kaffir lime leaves. Bring to a boil, then reduce to a low simmer. Cook uncovered for 2-2.5 hours, stirring every 15-20 minutes.

Tip: Malaysian rendang differs from Indonesian rendang in its spice paste and the addition of kerisik. Both are dry curries, but the flavor profiles are distinct.

When the sauce has reduced significantly, add the kerisik, salt, and sugar. Continue cooking and stirring frequently for another 15-20 minutes until the meat is dark, tender, and coated in a thick, dry paste. Serve with steamed rice.

Nutrition per Serving

500kcal

Calories

36g

Protein

10g

Carbs

38g

Fat

Fiber

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Beef Rendang

Ingredients

For the spice paste

Instructions

Nutrition per Serving

Tags

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