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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.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’ve made this recipe a couple of times and it turned out excellent every single time! I did cook it for longer than prescribed and with bone-in-meat goat pieces.
this is wonderful. Add a cut up lime if you don’t have tamarind
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.
My go to rendang recipe
Can you cook this dish in your slow cooker pls if so how long for
Yes you can, you can cook for 6 hours!
Ive followed your recipe several times and it has been a hit! Just wondering if I could apply the same recipe but for lamb instead?
Yes! Cooking time may vary, but go for it!
Can you comment on the size of the shallots? Recipe calls for 5 but these vary in size pretty dramatically
Shallots – small ones.
In SE Asia shallots are generally not much bigger than large cloves of garlic
Can you freeze the rendang?
Yes you can!
Cloves, the spice. Whole cloves can be bought at most supermarkets – they’re a woody, sweet smelling spice that look like tiny twigs.
Question. Fourth ingredient in list below cinnamon only says 3 cloves. Is this a typo? What type?
Thanks. Excited to try this. I’ve eaten it at a party before. It’s a delicious dish!
Do you need to pound the kerisik to make it into a paste?
my sauce didn’t evaporate enough. is it really saucey at the end? I had to use corn starch but obviously i’m doing something wrong. I doubled all the ingredients cause i had 3 pounds of beef.
No the sauce is not supposed to be saucey, you need to simmer down the sauce.
Cook for the first part without a lid.