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!)
Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.
Ingredients
- 1 1/2 lbs. (0.6 kg) 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
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.
Nutrition Information
Serving Size
4 PeopleAmount Per Serving Calories 416Total Fat 52gSaturated Fat 24gCholesterol 100mgSodium 132mgCarbohydrates 20gFiber 4gSugar 9gProtein 36g
Tatum
I grow Thai bird’s eye chilis and was wondering if I could use those, fresh. If so, how many should I use? If I can’t/shouldn’t what variety of dried chili would you recommend?
Nicholas Nguyen
How long can I keep this?
Rasa Malaysia
You can keep it overnight in the fridge.
Sapna G.
This is a fabulous, authentic recipe – I made this yesterday and it tasted just like the Beef Rendang I’ve enjoyed in Indonesian restaurants! Thank you!
Rasa Malaysia
Awesome!
Wappy
OMG. That was amazing. Used a blade roast cut up into 2 cm cubes. Only put in 2 small lemongrass stalks, one in paste and one in pot.
Very caramelised, just keep letting it reduce, just before the point of burning and will be amazing.
Angus
Great recipe! You wouldn’t add fish sauce?
Rasa Malaysia
No fish sauce.
John
Nice overall recipe but I thought that the amount of kaffir lime leaves kind of overpowered the dish… and I had already cut back from 6 to 4 leaves. I have cooked an indonesian version of rendang previously and don’t recall kaffir. Any comments? Thank you.
Rasa Malaysia
It’s your personal preference, you can change the quantity to fit your taste. I love kaffir lime leaves.
Dorothy
Hi Bee
Beef Rendang: You said 1 cup coconut milk, coconut cream. 1 cup each or either milk will do?
I tried this before and it turned out more red than brown. Would you know why?
Lamb rendang needs a crock pot, candlenut and tumeric leaves. Can i replicate the beef rendang recipe with the lamb?
Rasa Malaysia
Either or. Red is fine. Yes, you can.
Mieke
We use fresh chilies. Lombok if you don’t want It to hot, and rawit or even scots bonnets if you’re into proper heat. I also miss the koriander. Fresh at the end and grounded in the boemboe. The most eaten meatdish is Saté by the way. Ajam (chicken) or babi (pork), even better with satésauce (peanutbuttersauce)
Sy
How much turmeric leaves do you chop them in? Also are ginger leaves edible also? Just started growing these 2 wonder how it takes to harvest them?Their leaves are starting to grow pretty large. Thanks ! looks so good ?
Mieke
You use the turmeric and ginger roots, not leafs
Ginger
It is sooooo tasty and rich in flavors, thank you for sharing!
Rasa Malaysia
Thanks for trying my recipe.
Greg Lackey
I made this but cooked on low for 3 hours using beef cheeks, it was amazing !
Rasa Malaysia
Yummy!
Jewel Pajarillo
Can you please recommend a veggie side that goes with this?
Rasa Malaysia
You can try this: https://rasamalaysia.com/coconut-and-chili-kerabu-salad-recipe/
Lucie Warman
Mine turned out a lot paler in colour, why would this be? Tasted very nice though.
Rasa Malaysia
Depends on the dried chilies you use.
Namita Sharma
I tried this and made it in a croc pot. It was absolutely amazing! I will be making it for my guests again soon
Rasa Malaysia
Awesome!
Eòghann
Apart from the obvious side-dishes like rice and sambals, I like to serve my rendang with a side of acar-acar (atjar-atjar in the old spelling in Indonesia): coursely-grated white cabbage, sliced carrots, sliced fresh red chilis (only a few), white vinegar, water, sugar, salt and a few peppercorns. Add a few slices of fresh turmeric for a natural yellow colouring. Really simple, really tasty and really good. The crisp texture of the acar contrasts well with the soft texture of the meat in the rendang.