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Malaysian Beef Rendang Recipe

Malaysian · Main course · 140 min total

A rich, aromatic dry curry from Malaysia, slow-cooked until the beef is tender and the coconut milk caramelizes into a deeply flavorful coating.

Ingredients

• 1 kg beef chuck, cut into 5 cm cubes
• 400 ml coconut milk (from 1 can)
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves, torn
• 2 turmeric leaves, tied in a knot (optional)
• 1 cinnamon stick
• 3 star anise
• 2 tbsp tamarind paste mixed with 3 tbsp water
• 1 tbsp salt
• 1 tbsp sugar
• For the spice paste:
• 10 dried red chilies, soaked in hot water until soft
• 6 shallots, peeled
• 4 cloves garlic, peeled
• 3 cm ginger, peeled
• 3 cm galangal, peeled
• 1 tsp ground turmeric

Instructions

1. Make the spice paste: Blend dried chilies, shallots, garlic, ginger, galangal, and ground turmeric in a food processor until smooth, adding a little water if needed.
2. In a large heavy pot, combine beef, spice paste, coconut milk, lemongrass, kaffir lime leaves, turmeric leaves (if using), cinnamon stick, and star anise. Stir well.
3. Bring to a boil over medium heat, then reduce heat to low. Simmer uncovered for about 1.5 to 2 hours, stirring occasionally, until beef is tender and the liquid has reduced and thickened.
4. Add tamarind water, salt, and sugar. Continue cooking, stirring frequently, until the sauce is very thick and starts to coat the beef and oil separates (about 15-20 minutes).
5. Remove from heat. Discard lemongrass, lime leaves, turmeric leaves, cinnamon, and star anise. Serve with steamed rice.

Tips

• For authentic flavor, use fresh turmeric leaves if available; they add a distinct aroma.
• Rendang tastes even better the next day as flavors meld. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
• If you prefer a drier rendang, continue cooking after adding tamarind until the sauce is almost completely absorbed.

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