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Malaysian Beef Rendang

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Malaysian beef rendang with toasted coconut, lemongrass, steamed rice, and cucumber.
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Beef rendang is a richly spiced Malaysian dish in which beef cooks slowly with coconut, chilies, herbs, and aromatics until the sauce reduces around the meat.

Blend the aromatics, simmer the beef gently in coconut milk, then keep cooking uncovered so the liquid evaporates and the spice paste clings to each piece.

The final stage needs frequent stirring; once the sauce is nearly dry, the rendang can catch quickly.

Serving Suggestions

Serve with steamed rice, cucumber slices, and a simple vegetable side to balance the rich, spicy beef.

Malaysian beef rendang reducing in a pan with beef, toasted coconut, lemongrass, and lime leaves.

Recipe Notes

The rendang keeps refrigerated for up to 4 days and freezes well. Reheat slowly with a spoonful of water.

Malaysian beef rendang with toasted coconut, lemongrass, steamed rice, and cucumber.

Malaysian Beef Rendang

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Slow-cooked beef with coconut milk, chilies, lemongrass, and toasted coconut spice paste.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Malaysian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rendang paste
  • 8 whole dried red chilies seeded and soaked in hot water
  • 6 medium shallots roughly chopped
  • 5 cloves garlic roughly chopped
  • 2 inch pieces fresh ginger peeled and sliced
  • 2 stalks lemongrass tender centers sliced
  • 1 tsp ground turmeric
Beef rendang
  • 2 lb beef chuck cut into 2-inch cubes
  • 2 tbsp neutral oil
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 1 can full-fat coconut milk 13.5 fl oz
  • 0.5 cup unsweetened shredded coconut toasted
  • 2 tbsp tamarind concentrate
  • 4 whole kaffir lime leaves lightly torn
  • 1 tsp fine salt or to taste
To serve
  • 3 cups cooked jasmine rice warm
  • 1 medium English cucumber sliced

Equipment

  • Food processor
  • Heavy Dutch oven
  • Small skillet
  • Wooden spoon
  • Chef’s knife

Method
 

Make the paste:
  1. Drain the soaked chilies. Blend them with the shallots, garlic, ginger, lemongrass, and turmeric, adding a splash of water only if needed to make a coarse paste.
  2. Toast the shredded coconut in a dry skillet over medium-low heat for 5 to 7 minutes until golden. Set aside.
Braise the beef:
  1. Warm the oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
  2. Add the spice paste, coriander, and cumin to the pot. Cook for 5 minutes, stirring, until fragrant and the raw onion smell softens.
  3. Return the beef and add the coconut milk, tamarind, lime leaves, and salt. Bring to a gentle simmer, cover partially, and cook for 90 minutes, stirring occasionally.
Reduce and serve:
  1. Uncover and continue cooking for 35 to 50 minutes, stirring more often as the liquid reduces, until the beef is tender and the paste clings to it.
  2. Stir in the toasted coconut and cook for 5 minutes more. Taste for salt and tamarind balance.
  3. Serve with warm jasmine rice and cucumber slices.

Nutrition

Calories: 690kcalCarbohydrates: 42gProtein: 42gFat: 38gSaturated Fat: 22gCholesterol: 120mgSodium: 760mgFiber: 4gSugar: 6g

Notes

  • Rendang is ready when the coconut sauce is reduced and dark, not when it is still a loose curry.
  • For a milder version, remove all chili seeds and use six dried chilies instead of eight.

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