Beef Rendang
A rich, aromatic Malaysian beef rendang simmered until tender in fragrant spices and coconut cream—deep, savory, and perfect with steamed rice.
Servings
4
Difficulty
Easy
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Ingredients
main
- 0.45 kg beef
- 0.075 l vegetable oil
- 1 pcs cinnamon stick
- 3 pcs cloves
- 3 pcs star anise
- 3 pcs cardamom
- 0.24 l coconut cream
- 0.24 l water
- 0.03 l tamarind paste
- 6 pcs lime
- 0.0125 kg sugar
- 5 pcs shallots
Directions
- Chop spice paste ingredients and blend until fine.
- Heat oil in a stew pot and add spice paste, cinnamon stick, cloves, star anise, and cardamom; stir-fry until aromatic.
- Add beef and pounded lemongrass and stir for 1 minute.
- Add coconut cream, tamarind juice, and water; simmer on medium heat, stirring frequently until meat is almost cooked.
- Add kaffir lime leaves, kerisik (toasted coconut), and sugar, stirring to combine.
- Lower heat to low, cover and simmer 1 to 1.5 hours until meat is very tender and gravy has reduced.
- Adjust salt and sugar to taste and serve with steamed rice; leftovers improve overnight.