Beef Rendang (The Best!)
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!
Servings: 4 People
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
Serving: 4People | Calories: 795kcal | Carbohydrates: 24g | Protein: 37g | Fat: 64g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 128mg | Potassium: 1122mg | Fiber: 6g | Sugar: 9g | Vitamin A: 339IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 7mg