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What Is Rendang?
Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang.
Called “rendang daging” in local language, it’s arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore.
Origins of Rendang
Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia.
It’s often served at ceremonial occasions and to honor guests.
I believe the dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate.
This dish is well loved by many Malaysians, especially the Malay community.
While beef rendang is the poster child, there are variations such as chicken rendang and lamb rendang.
They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak).
What Kind of Beef for Rendang?
I used boneless beef short ribs or stew beef. The cut of beef will ensure that you have soft and tender beef once it’s cooked.
You have to cut the beef into small pieces to ensure that after the slow cooking, each chunk of beef is tender with the aromatic rendang curry paste.
Secret Ingredient of Rendang Sauce
To make the best rendang, you need to have the secret ingredient which is kerisik or toasted coconut.
You also need to cook on low heat to slowly stew and simmer the meat and reduce the rendang sauce.
I read that the Minangkabaus save the dish for months as the complex taste and flavor develop over time.
The Best and Most Authentic Rendang
I suggest that you make a big portion so you have some leftover. The flavors and aroma become more intense the next day.
Do try my recipe because it’s the most delicious and best beef rendang recipe you will find online!
How Many Calories per Serving?
This recipe is only 416 calories per serving.
What to Serve with This Recipe?
Serve this dish with rice, noodles or bread. For a traditional Malaysian meal and easy weeknight dinner, I recommend the following recipes.
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Beef Rendang (The Best!)
Ingredients
- 1 1/2 lbs. boneless beef short ribs, cut into cubes
- 5 tablespoons cooking oil
- 1 stick cinnamon (about 2-inch length)
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass (cut into 4-inch length and pounded)
- 1 cup thick coconut milk (coconut cream)
- 1 cup water
- 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds)
- 6 kaffir lime leaves (very finely sliced)
- 6 tablespoons kerisik (toasted coconut)
- 1 tablespoon sugar or palm sugar to taste
- salt to taste
Spice Paste:
- 5 shallots
- 1 inch galangal
- 3 lemongrass (white part only)
- 5 cloves garlic
- 1 inch ginger
- 10-12 dried chilies (soaked in warm water and seeded)
Instructions
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
- Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi, when you said 1inch or galangal and ginger .. How much actually you use cause galangal and ginger comes in different sizes.. Thanks
1-inch piece.
This was the best dish I have ever tasted in my life , it fit with my tongue you have to feel how delicious rendang.
Looks good – my mum’s (who is from minangkabau, Indonesia) Indonesian Beef Rendang version can be found here: http://www.daunjeruk.com/recipes/beef/102-beef-rendang
Thanks for letting me know.
Just tried this and the result is exactly what I was hoping for. Instead of letting it cook for 1 1/2 hours I slow cooked it for about 3 hours and it is so worth it. I’ve been looking for an authentic rendang recipe for a while now. This one is a keeper. Thanks :)
To cut the time to make Rendang without compromising its flavor, try using a pressure cooker. You’ll do it in half the time, and the beef will be extremely tender. One more thing; if you making your own Kerisik, you need to monitor the what I call “point-of-no-return”. You’ll have to get it just right if you want good Kerisik. Stop too early and you’ll get the not so flavorful version, which doesn’t help your Rendang. Stop too late and you’ll get the burnt version, which kills your Rendang. Cheerio!
Very Helpful
I’ve tried this recipe twice so far and the only thing I’ve got to say about it is this dish is extremely tender and flavorful :D simply delicious! thank you for the recipe!
Thank you! :)
what kind of chillies can I use.
hi, recipe sounds fab. how many does it serve? i am making it for very large men from northern england so need to make sure i have enough!
Two. :)
I’ve commented before but never got a reply. I want to know why does your Chinese cooking not contain water chestnuts, bamboo shoots or bean sprouts which are 3 very important ingredients in authentic Chinese food most particularly Chow Mein and Chop Suey?
I’m a great fan of your and try 90% of your dishes! (I was married to a Chinese (South African)
Hi Melanie – Where did you leave the comment? Chop Suey is an Americanized Chinese food and you will not find that in Asia. Authentic Chinese food don’t always have water chestnuts, bamboo shoots or bean sprouts….chow mein in Asia is very different from the chow mein here in the US. In the old times, there weren’t a lot of Asian ingredients and the Chinese chefs improvised the recipes based on what thye can get…bamboo shoots and water chestnuts are available in cans so they somehow become mainstays in Americanized Chinese food.