Beef Rendang

    2 hours 20 mins

    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.


    Kuala Lumpur, Malaysia
    9 people made this

    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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    Reviews in English (2)


    It says coconut cream in the ingredients but coconut milk in the recipe. Which is it please?  -  30 Aug 2016  (Review from Allrecipes UK | Ireland)


    Wow! One of the best curries I have ever made or eaten. Most ingredients are available at the major supermarkets, anything more exotic can be found on Amazon or e bay. Well worth the effort.  -  30 Jun 2015  (Review from Allrecipes UK | Ireland)