Malaysian
Beef Rendang
A Malaysian dry curry of beef slowly simmered with coconut milk, lemongrass, galangal, turmeric leaf, and toasted coconut until the sauce turns dark, rich, and clings to the meat. It is best served with warm rice or nasi lemak and a little cucumber on the side.
Ingredients
- Beef chuck or brisket, cut into 4 cm cubes350g
- Thick coconut milk1 cup
- Water1/2 cup
- Desiccated coconut or freshly grated coconut1/3 cup
- Cooking oil2 tbsp
- Lemongrass, bruised1 stalk
- Kaffir lime leaves, torn2
- Turmeric leaf, finely sliced1 small leaf
- Asam keping or tamarind slice1 piece
- Palm sugar1 tsp
- Salt3/4 tsp, or to taste
- Dried red chilies, soaked and seeded6
- Fresh red chilies2
- Shallots, peeled5
- Garlic cloves3
- Galangal, sliced2 cm piece
- Ginger, sliced2 cm piece
- Fresh turmeric or ground turmeric1 cm piece or 1/2 tsp
- Lemongrass, tender inner part sliced1 stalk
Method
- Toast the desiccated or grated coconut in a dry pan over medium-low heat, stirring constantly, until deep golden brown.
- Pound or grind the toasted coconut into an oily paste to make kerisik, then set it aside.
- Blend the soaked dried chilies, fresh chilies, shallots, garlic, galangal, ginger, turmeric, and sliced lemongrass with a splash of water to form a smooth rempah paste.
- Heat the oil in a heavy pot over medium heat and fry the rempah paste for 8 to 10 minutes until fragrant, darker in color, and the oil begins to separate.
- Add the beef and stir well until every piece is coated in the cooked paste.
- Pour in the coconut milk and water, then add the bruised lemongrass, kaffir lime leaves, turmeric leaf, asam keping, palm sugar, and salt.
- Bring to a gentle simmer, then reduce the heat to low and cook uncovered, stirring occasionally, for about 1 hour 45 minutes until the beef is tender.
- Stir in the kerisik and continue cooking over low heat, stirring more often as the liquid reduces.
- Cook for another 30 to 45 minutes until the rendang is thick, dark brown, glossy, and the spice mixture clings to the beef with visible oil at the edges.
- Taste and adjust salt or palm sugar, remove the asam keping and bruised lemongrass, then rest the rendang for 10 minutes before serving.
Common questions
Can I substitute ingredients I can’t find for beef rendang?
Yes. Use brisket or chuck if available, and substitute tamarind paste for asam keping. If you can’t find turmeric leaf, leave it out. Freshly grated coconut is best for kerisik, but unsweetened desiccated coconut works well too.
How long does beef rendang actually take to cook until tender?
Plan for about 2 to 2.5 hours total, including frying the paste and simmering. The beef should become very tender and the sauce should turn thick, dark, and oil-separating at the end.
What are the most common mistakes when making rendang?
The biggest mistakes are undercooking the rempah, boiling too hard, and not stirring enough near the end. The paste should darken before adding liquid, and the simmer must stay gentle to prevent scorching or greasy separation issues.
How should I store beef rendang, and does it freeze well?
Cool it completely, then refrigerate in a sealed container for up to 4 days. It freezes very well for about 2 months. Reheat gently with a splash of water or coconut milk if it seems too thick.
What should I serve with beef rendang?
Serve it with steamed jasmine rice, coconut rice, or flatbreads like roti. Add simple sides such as cucumber, sliced onion, or sambal to cut the richness. Rendang often tastes even better the next day.