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Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!
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Authentic Beef Rendang Recipe
Rendang is one of my all-time favorite dishes. This rich and tender coconut beef stew is famous for its intense, complex flavors. Known as rendang daging in Indonesia and Malaysia, it’s arguably the most iconic beef recipe in both countries, and even in Singapore to some extent.
Fun fact: it’s also ranked as the #1 dish on CNN’s World’s 50 Best Foods list! Over the years, as more chefs attempt to recreate beef rendang, the dish has sparked its fair share of debates over the “right” recipe and cooking techniques.
One of the most famous controversies happened in 2018, when a MasterChef UK judge criticized a Malaysian-born contestant’s rendang for not being crispy. The comment caused a massive uproar on social media, with many Asians pointing out that rendang isn’t meant to be crispy. It’s a rich, tender stew, not a fried dish!
Traditionally, the protein in rendang is never deep-fried. Instead, it’s simmered and stewed for hours with aromatic spices and coconut milk until the meat becomes meltingly tender and deeply flavorful.
If you’ve never tried it, I highly recommend making this Malaysian beef rendang. Don’t forget to check out my step-by-step video to guide you through every step of the process—it’s easier than you think! You’ll love having bowls of spicy, creamy, and tender beef stew to savor for days. This is the most authentic beef rendang recipe online, with over 700 glowing reviews and an average rating of 4.6!
“I never send in reviews for anything. But I felt moved to do it for the first time ever. This recipe is so delicious. I’ve spent a lot of time in Malaysia and this definitely brings back happy memories.”
– Arun
Origins Of Rendang
Beef rendang originates from Indonesia and is a beloved dish of the Minangkabau ethnic group. This rich and flavorful stew is more than just a meal—it’s a cultural treasure, often served at ceremonial occasions to honor guests and mark special celebrations.
I believe rendang made its way to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern Malay Peninsula during the Melaka Sultanate era. Malaysians, especially the Malay community, adore rendang just as much, and it’s now a staple in their cuisine.
Beef Rendang Ingredients
Main Ingredients
The core of beef rendang is the spice paste, as well as the various aromatic spices: cinnamon, cardamom pods, cloves, and star anise). Here are some of the main ingredients, including what you will need for the spice paste:
- Boneless beef short ribs – this is the best cut of beef for this recipe. Make sure to cut the beef into cubes. Make sure you don’t cut it too small as the meat might break apart after cooking.
- Coconut milk – if you like a creamier and richer taste, opt for coconut cream, which is thicker in consistency compared to coconut milk.
- Kaffir lime leaves – impart the iconic flora aroma and perfume the dish with citrusy fragrance. I recommend buying fresh leaves to get more of that citrusy flavor. They freeze really well, so you can buy a bunch and keep them in the freezer to use in Tom Yum Soup, Sambal Udang, and Beef Penang Curry.
- Spices – I use fresh cinnamon, cloves, star anise, and cardamom, but you can also use the powdered version.
- Tamarind juice – the tart tamarind balances out the richness of the coconut milk. I use tamarind pulp soaked in warm water, but you can also use tamarind puree.
- Kerisik – toasted grated coconut gives the dish a nutty and earthy flavor.
Rendang Spice Paste Ingredients
- Dried chilies – add as much or as little as you like depending on preference. You can use half the amount in this recipe for a milder stew.
- Galangal – if you cannot find galangal, skip it altogether. It tastes like ginger but it is more sour and peppery.
- Lemongrass – use only the white part, slice thinly. Smash them a little bit using the back of your knife to infuse more flavor into the dish.
- Shallots
- Garlic
- Ginger
See the recipe card for full information on ingredients.
Secret Ingredient Of Rendang Paste
To make the best beef rendang, you need to have the secret ingredient kerisik or toasted coconut. Many traditional Indonesian and Malaysian recipes call for kerisik. This golden-toasted shredded coconut adds immense aromas, earthy nuance, and vibrant textures to the finished dish.
Expert Tip #1: My late grandmother taught me the technique of pounding the kerisik using a traditional stone mortar and pestle. This process breaks down the fiber in the toasted shredded coconut and releases the fat contents in the toasted coconut. When adding pounded kerisik to the list of ingredients, you will have the richest, creamiest, and “lemak” (meaning “fat” in Indonesian-Malaysian language) rendang ever!
Expert Tip #2: Another technique is to slow-cook the meat on low heat, preferably over a charcoal fire, in a clay pot, and cover it with its lid. In the modern-day kitchen, you can just use a pan or pot to slowly stew and simmer the beef and reduce the liquid during the cooking process. You’ll get the most tender and melt-in-your-mouth soft meat ever!
Recipe Variations
While beef rendang is the poster child, there are other variations such as chicken rendang and lamb rendang that are equally delicious. Chicken rendang is often used as a filling in baked buns, and it is an all-time favorite of locals.
For vegans and vegetarians, you can certainly use fried tofu or tempeh. For seafood lovers, rendang prawn (shrimp) is a good option.
Regardless of which protein you use, slow-cooked beef rendang is absolutely delicious and best with steamed rice like nasi lemak.
How To Make Beef Rendang
Beef rendang, or any beef stew, is a labor of love, as it requires patience and time to achieve the perfect balance of flavors. Here’s how to make rendang the traditional way:
First, chop up the spice paste ingredients, then blend them in a food processor until they’re nice and fine.
Heat some oil in a stew pot, then toss in your spice paste, cinnamon, cloves, star anise, and cardamom. Stir-fry them until everything is really fragrant. Add the beef and the pounded lemongrass, then stir it all together for about a minute.
Next, pour in the coconut milk, tamarind juice, and water. Let it simmer on medium heat, stirring frequently, until the meat is almost cooked. Now, throw in the kaffir lime leaves, kerisik (toasted coconut), sugar, or palm sugar. Stir it all together until it’s well blended with the meat.
Pro tip: To make the kerisik, just toss some grated coconut into a dry wok and stir it continuously until it turns golden brown. It’s super easy, but you’ve got to keep an eye on it so it doesn’t burn!
Reduce the heat to low, cover the pot with a lid, and let it simmer for 1 to 1 1/2 hours, or until the meat is super tender and the gravy has thickened up nicely. Taste and adjust with more salt or sugar if needed.
Serve it hot with steamed rice, and save any leftovers for later—this dish gets even better the next day!
Make The Best and Most Authentic Rendang
The best and most authentic meat rendang should be somewhat dry (as pictured here). Please take note that this is not a curry, and the dish should never be watery like this Panang Curry. The meat should be generously coated with the rendang paste.
I suggest you make a big serving (you may double or triple this recipe), so you have some leftovers. The flavors and aroma become more intense the next day that some prefer to wait and eat it on the second day. In fact, the Minangkabau saves the dish for months as the complex taste and flavor develop over time.
Frequently Asked Questions
I use boneless beef short ribs or stew beef. These cuts have a good meat-to-fat ratio that makes rendang so tender and flavorful. Cut the beef into smaller chunks to ensure that each chunk is tender and nicely coated with the aromatic rendang curry paste.
Rendang is a dry meat stew with a thick, flavorful gravy that is cooked until the meat is tender and infused with flavors and almost all of the liquid has evaporated.
No, rendang and curry are two different dishes. Rendang is a type of dry, slow-cooked meat dish while curry like this beef curry with pumpkin is a wet or semi-wet stew. The spices and ingredients used in the dishes are also different with rendang having unique flavors from coconut milk, kerisik (toasted coconut), kaffir lime leaves, and galangal.
This beef rendang recipe has 795 calories per serving.
What To Serve With Rendang
Serve this Malaysian beef rendang with rice, noodles, or bread. For an easy and traditional Malaysian weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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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 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 storage.
Video
Notes
- I recommend buying fresh kaffir lime leaves to get more of that citrusy flavor. They freeze really well, so you can buy a bunch and keep them in the freezer for later.
- To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until it turns golden brown.
- Pound the kerisik using a traditional stone mortar and pestle to break down the fiber in the coconut and release its fat content in the dish.
- Slow-cook the meat on low heat, preferably over a charcoal fire, in a clay pot, and cover it with its lid.
- I suggest you make a big serving (you may double or triple this recipe), so you have some leftovers.
- Watch the cooking video for a step-by-step guide.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking forward to eating this. I used brisket and slow cooking it for 4 hours. I hope that is enough. It took me 2 1/2 hours to prepare not 15 minutes though. I’d never win master chef at this rate.
I am so glad you tried the recipe though!
Brilliant! I feel ya dude
Hi – Does the coconut milk and cream need to be sweetened or unsweetened. Thank you!
Hi in your ingredients list is it 1 cup each of coconut cream and another cup of coconut milk which means 2 cups altogether. Or is it just one cup of either coconut milk or cream ?
Yes two cups.
I dont think can find Tamarind Pulp, can I substitute with Tamarind paste?
Yes.
I’m really looking forward to making this!
Could you clarify what type of chilies you use in the recipe?
How much salt (kosher) do you personally use to start off with?
1/2 teaspoon and more to taste.
Hi there.. Could you please indicate what size shallots to use? If possible to indicate the weight of what you would consider the correct size shallot in grams that would be awesome! I usually make a 5x batch of this and it would be super useful to know :-)
Medium sized shallots, the smaller the better.
Hi there,
If I was using a pre made supermarket bought rendang paste… how much would I use?
Just follow the packet instructions.
Hi, thanks for the recipe! I was hoping you could help me – do you know what amounts to substitute if you were to use tamarind paste rather than pulp. I’m new to using this ingredient in my cooking but from what I can tell the paste is normally made up using equal parts pulp and water. That would mean your recipe calls for 4 teaspoons if substituting with paste?
Paste is more concentrated. You can try half first and add more to taste.
I love your introduction for your recipe. I am tempted to cook this today, but I only have sirloin steak (I use it for goulash too, a bit of a waste, but that’s what we buy from our friend).
Awesome try my recipe next time!