Beef Rendang
Slow-simmered beef in coconut milk and spices until dark, rich, and fork-tender.
Meat
How this varies: Rendang is actually the endpoint of a spectrum, not a fixed recipe. The same spiced coconut-milk base cooked briefly is gulai (curry), cooked longer until the liquid reduces to a thick gravy is kalio (wet rendang, closer to what's served day-to-day), and cooked until the liquid disappears entirely and the meat caramelizes dark brown is rendang proper — traditionally cooked for special occasions since it also keeps far longer without refrigeration. Rendang has also become a beloved staple across Malaysia and Singapore's Malay communities — its Minangkabau/Indonesian origin is well documented, but it's cooked and claimed as a shared dish across the wider Malay world today.
Ingredients
- 1kg beef chuck, cubed
- 600ml coconut milk
- 200ml coconut cream
- 6 shallots, 4 cloves garlic, 4 red chilies, 2cm galangal, 2cm ginger, 2cm turmeric, 4 candlenuts (kemiri) (blended into paste)
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 1 cinnamon stick, 2 star anise, 3 cloves
- 2 tbsp toasted grated coconut (kerisik)
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- Salt to taste
Steps
- Blend shallots, garlic, chilies, galangal, ginger, and turmeric into a smooth paste.
- Combine beef, coconut milk, coconut cream, spice paste, lemongrass, lime leaves, and whole spices in a heavy pot.
- Bring to a gentle boil, then reduce to a low simmer, uncovered, stirring occasionally.
- Simmer 2-2.5 hours, letting the liquid reduce and darken; stir more frequently as it thickens to prevent sticking.
- Stir in kerisik, tamarind, and palm sugar once the sauce has reduced by half.
- Continue cooking until the sauce clings thickly to the beef and turns deep brown, another 30-45 minutes.
- Season with salt, serve with steamed rice.