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Beef Rendang

Beef Rendang

Profile photo of Pasta QueenPasta Queen @pastaqueen
Prep 20 minCook 180 min200 min total 6 servingsMalaysian0 Stacks
#beef rendang#curry#slow cooked#asian#coconut milk#spicy

A Malaysian curry featuring fall-apart tender beef coated in a thick, rich spice paste that reduces to a sticky glaze. This is a "dry" curry that is extravagantly flavorful and best made on the stovetop, though it can be adapted for a slow cooker.

Ingredients

6
  • 12 dried chilies, rehydrated in boiling water, or large fresh
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • 3 lemongrass stalks, white part only, sliced
  • 1.5 tbsp fresh galangal, finely chopped
  • 1.5 tbsp fresh ginger, minced
  • 2 tbsp oil (vegetable, canola or peanut oil)
  • 2 lb chuck steak or other slow cooking beef, cut into 4cm cubes
  • 1 tbsp oil (vegetable, peanut, canola)
  • 1 cinnamon stick
  • 0.25 tsp clove powder
  • 3 star anise
  • 0.5 tsp cardamon powder
  • 1 lemongrass stick, bottom half only and smashed
  • 400 ml coconut milk
  • 2 tsp tamarind puree or paste
  • 4 large kaffir lime leaves, very finely sliced
  • 0.33 cup desiccated coconut (finely shredded coconut)
  • 1 tbsp brown sugar or grated palm sugar
  • 1.5 tsp salt

Steps

  1. 1

    Place Spice Paste ingredients in a small food processor and whizz until fine.

  2. 2

    Heat 1 tbsp oil in a large heavy based pot over high heat, add half the beef and brown, then remove onto plate and repeat with remaining beef.

  3. 3

    Lower heat to medium low, add Spice Paste and cook for 2-3 minutes until the wetness has reduced and the spice paste darkens.

  4. 4

    Add remaining Curry ingredients and beef, then stir to combine.

  5. 5

    Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

  6. 6

    Put the lid on the pot and leave it to simmer for 1 hour 15 minutes.

  7. 7

    Remove lid and check the beef to see how tender it is, removing the beef from the pot if it is already fall apart tender.

  8. 8

    Turn up heat to medium and reduce sauce for 30-40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef.

  9. 9

    Remove from heat and serve with plain or Restaurant Style Coconut Rice.

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