The Best Asian Beef Rendang Recipes

Beef Rendang - the best and most authentic beef rendang recipe you find online! Spicy, rich, creamy beef Malay / Indonesian stew of beef, spices and coconut milk.

WHAT Is Rendang?

Rendang is a beef stew rich and tender coconut which is explosive and tasty beef rendang rendang is the most popular.

Called "daging rendang" in the local language, it is the most famous beef recipe probably in Malaysia, Indonesia and Singapore.

ORIGINS Rendang

Beef rendang is originally from Indonesia, a delicious concoction of Minangkabau ethnic group of Indonesia.

It is often served on the occasion of ceremonies and guests of honor.

I think the dish came in Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay Peninsula at the time of the Melaka Sultanate.

This dish is loved by many Malaysians, especially the Malay community.

While beef rendang is the poster child, there are variations such as rendang chicken and lamb rendang.

They are absolutely delicious and the best with rice or rice with coconut milk Malaysia (nasi lemak).

INGREDIENTS

1 1/2 lbs. boneless beef short ribs, cut into cubes
5 tablespoons of cooking oil
1 cinnamon stick, a length of about 2 inches
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, cut into length of 4 inches and pounded
1 cup milk Coconut thick coconut cream
1 cup water
2 tablespoons tamarind paste coffee, dipped in hot water to the juice and discard the seeds
6 kaffir lime leaves, finely sliced
6 tablespoons kerisik, toasted coconut
1 tablespoon sugar or taste palm sugar
salt to taste

SPICE PASTE:

5 shallots
1 inch galanga
3 lemongrass (white part only)
5 garlic cloves
1 inch ginger
10-12 dried peppers, soaked in hot water and seeded

INSTRUCTIONS

Chop the spice paste and stir the ingredients in a food processor until fine.
Heat oil in a pot, add spice paste, cinnamon, cloves, star anise, and cardamom and fry until aromatic. Add beef and lemongrass pounded and stir for 1 minute. Add coconut milk, tamarind juice, water and simmer over medium heat, stirring often until the meat is almost cooked. Add the Kaffir Lime leaves, kerisik (of toasted coconut), sugar or palm sugar, stirring to mix well with the meat.
Reduce heat, cover the lid and simmer for 1 to 1 1/2 hours or until the meat is really tender and the sauce has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save for the night.

NOTES

To prepare the kerisik or toasted coconut, simply add the grated coconut in a dry wok and stir continuously until they are golden brown.

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