Beef Rendang

    Beef Rendang


    8 people made this

    About this recipe: This rich coconut beef dish is slow-cooked till the beef is tender. It is served during special occasions with various rice dishes including nasi kunyit, nasi lemak or ketupat.

    Suhara Kuala Lumpur, Malaysia

    Serves: 4 

    • 500 g beef, cubed
    • 1 cup (250ml) thick coconut milk
    • 3 cm cinnamon stick
    • 2 cloves
    • 4 pieces star anise
    • 2 cardamom pods
    • 1 slice asam gelugor
    • 2 kaffir lime leaves, slice thinly
    • 2 tablespoons kerisik (see recipe)
    • 1 tablespoon caster sugar
    • salt to taste
    • Cooking oil
    • Spice Blend:
    • 2 shallots
    • 2 cm fresh galangal
    • 3 lemongrass, slice the bulb part only
    • 2 cloves garlic
    • 2 cm ginger
    • 10 dried chillies, soak in hot water discard seeds

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Put all the spice blend ingredients into a blender and puree until fine.
    2. Heat some oil into a pot and fry the spice paste with the cloves, cardamon, cinnamon stick and star anise until fragrant.
    3. Stir in the beef, coconut milk and asam gelugor and simmer uncovered until beef is almost cooked. Add the lime leaves, kerisik, sugar and salt to taste.
    4. Lower heat and continue to simmer uncovered until the meat is tender and the gravy is dry. Remember to stir frequently so a crust doesn't form at the bottom of the pot. Cooking time is approximately 1 - 1 1/2 hours.

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