MalaysianMain course
Beef Rendang
Beef Rendang is a slow-cooked beef dish where meat is braised in a rich sauce until tender and the liquid reduces to a thick coating. Shallots, aromatic spices like cinnamon, cloves, star anise, and cardamom, and the tang of tamarind paste build a complex base. Coconut cream mellows the spices and gives the sauce its signature richness. The long simmer ensures the beef is fall-apart tender, with a deeply concentrated flavor.
Method
3 steps · 18 min total
- 01
Prepare Spice Paste
Chop the spice paste ingredients and blend them in a food processor until you have a smooth, fine paste. - 02
Brown Beef and Simmer
In a large stew pot, heat the 5 tablespoons of vegetable oil over medium heat. Add the prepared spice paste along with the 1 cinnamon stick, 3 cloves, 3 star anise, and 3 cardamom pods. Stir-fry constantly for a few minutes until the mixture is fragrant and aromatic.
Add the 1 lb beef and the pounded lemongrass, stirring to coat the meat. Cook for about 1 minute, then pour in the 1 cup coconut cream, 2 tablespoons tamarind paste, and 1 cup water. Bring the mixture to a simmer over medium heat, stirring frequently, until the beef is almost cooked through. Stir in the 6 lime leaves, kerisik (toasted coconut), and 1 tablespoon sugar, ensuring everything is well combined with the meat.
