- Meat and poultry
- Beef curry
An authentic rendition of Malaysian beef rendang, complete with the flavours of coconut, lemongrass, kaffir lime, cinnamon and star anise. Sourcing the ingredients may require some effort, but it'll all be worth it after that first exquisite bite!
11 people made this
- vegetable oil, for cooking
- 2 whole cloves
- 3cm cinnamon stick
- 4 pieces star anise
- 500g beef, cubed
- 250ml coconut cream
- 2 cardamom pods
- 1 slice asam gelugor or 1 teaspoon tamarind paste
- 2 kaffir lime leaves, sliced thinly
- 2 tablespoons kerisik (see footnote)
- 1 tablespoon caster sugar
- salt to taste
- Rendang paste
- 2 shallots
- 2cm piece fresh galangal
- 3 lemongrass stalks, bulb end only
- 2 cloves garlic
- 2cm piece root ginger
- 10 dried chillies, soaked in hot water seeds discarded
MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min
- Place all rendang paste ingredients into a blender or food processor and puree until smooth.
- Heat some oil in a pan and fry the curry paste with the cloves, cardamon, cinnamon stick and star anise until fragrant.
- Stir in the beef, coconut milk and asam gelugor and simmer uncovered until beef is almost cooked. Add the kaffir lime leaves, kerisik, sugar and salt to taste.
- Lower heat and continue to simmer uncovered for about 1 to 1 1/2 hours, until the meat is tender and the sauce has reduced. Stir frequently.
Kerisik is used in Malaysian, Singaporean and Indonesian cooking and is often included in beef rendang. It's a mixture of toasted and ground coconut. Search for my recipe on this site to make your own.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
It says coconut cream in the ingredients but coconut milk in the recipe. Which is it please?-30 Aug 2016
Wow! One of the best curries I have ever made or eaten. Most ingredients are available at the major supermarkets, anything more exotic can be found on Amazon or e bay.Well worth the effort.-30 Jun 2015
Recipe: Perfect West Sumatran Rendang (Beef Curry)
West Sumatran Rendang (Beef Curry). Rendang is an Minangkabau spicy meat dish originating from West Sumatra, Indonesia. Rendang has spread across west sumatra to the cuisines of neighbouring Southeast. Узнать причину. Закрыть. indonesian Rendang-Beef Caramelized Curry-padang(west sumatra). Authentic beef rendang recipe from Minangkabau, Indonesia.
Ingredients of West Sumatran Rendang (Beef Curry)
- Prepare of Basic Ingredients.
- You need 700 grams of fresh beef shanks/ribs/chuck, cut into large cubes.
- It’s 800 ml of pure coconut milk (from 3 mature coconuts).
- You need 1500 ml of young coconut water.
- Prepare 150 grams of unpeeled baby potatoes, cut slightly.
- It’s 150 grams of red beans, boiled until half-cooked.
- It’s 2 tsp of salt.
- Prepare of Ground-Spice Ingredients.
- You need 100 grams of red chilli peppers (add more if you likel it spicy).
- Prepare 10 clove of medium shallots.
- It’s 10 clove of garlics.
- It’s 3 cm of ginger, peeled.
- It’s 2 cm of turmeric, peeled.
- You need 5 piece of candlenuts.
- Prepare 1/2 of nutmeg.
- It’s 1 tsp of coriander seed.
- Prepare 1/2 tsp of pepper powder.
- You need of Leaf & Spice Ingredients.
- You need 3 of turmeric leaves.
- You need 8 of fresh lime leaves.
- You need 5 of Indonesian bay-leaves (daun salam).
- You need 3 piece of thick lemongrasses white part only, smashed.
- Prepare 4 cm of galangal, peeled & slightly smashed.
- You need 3 piece of small star anise.
- You need 1 piece of cinnamon stick.
Beef Rendang – the best and authentic beef rendang recipe online! 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. Rendang is a "dry" meat curry from west-central Sumatra in Indonesia.
West Sumatran Rendang (Beef Curry) step by step
- Blend the Ground-Spice Ingredients together until well combined like a smooth paste. Set aside..
- Combine pure coconut milk & young coconut water to the nonstick-large-pan. Boil & stir them well in a medium heat..
- Add the smooth paste of Ground-Spice Ingredients. Stir well to combine and turn into sweet orange coloured liquid..
- Add all the Leaf & Spice Ingredients. Stir constantly until slightly fragrant..
- Add salt..
- Add fresh beef until well combined. Stir well and bring a gentle boil..
- Once the meat is half-cooked, add baby potatoes & red beans..
- Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant..
- Continue to simmer gently until the liquid has evaporated by about 95%. Reduce the heat to low..
- Test the meat, it should be perfect enogh when it's fork-tender..
- Taste the liquid for salt, add a pinch if you need more. Mix them. Turn down the heat.
- Remove all the Leaf & Spice Ingredients..
- Serves the dish with steamed rice..
Intensely flavorful, many consider it to be one of the tastiest foods in the world. Rendang Daging. (Indonesian beef simmered in coconut milk). Beef Randang or Rendang is a dry beef curry which is quite spicy but delicious with the most tender beef pieces. Soto is a traditional Sumatran noodle soup very similar to a Laksa with coconut milk and spices. usually. Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender.
So many variations
This time though it was my turn. I love a good curry and I was in the mood to replicate an authentic Malaysian Beef Rendang recipe. As with most ‘classic’ recipes, there are so many variations on Beef Rendang, one of the major ones being Malaysian or Indonesian. All rendang recipes seem to have their own spin on the combination of spices, and some are dry, while others have more sauce. So, as usual, I researched like crazy and came up with my own version based on the flavour of beef rendang as I know it. I’m happy to say it’s ah-maze-ing!
ORIGINS OF RENDANG
Rendang, including beef rendang, chicken rendang and lamb rendang, originated from the Minangkabau ethnic group of West Sumatra, Indonesia. It was, and still is, served at ceremonial occasions such as wedding feasts.
Rendang has also become popular in Malaysia, Singapore, Brunei, and the the Maranao in the Philippines (southern indigenous people who are the “people of the lake”). Rendang was brought to these peoples as Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate. (The Malay peninsula contains Peninsular Malaysia, Southern Thailand, and the southernmost tip of Myanmar and the city state of Singapore).
During this era, its capital, Malacca City (in southwestern Malaysia), grew into one of the most important transshipment ports of its time, and became the center of cultural, religious and intellectual exchange. It was during this time and the enculturation of a Malay identity, that rendang was shared, adopted and celebrated by all of the people of Malay.
The Origin of Beef Rendang
Beef rendang is originated in West Sumatera, Indonesia. The world’s best food is the original cuisine that represents the culture of Minangkabau descent. Though it is commonly served at special occasions, now it can be enjoyed at any time. But, even people from the other part of Indonesia can easily find rendang with authentic taste at Padang restaurant.
The secret to its lusciousness is a myriad of herbs and spices. This cuisine is typically cooked for a few hours until the meat completely absorbs the liquid containing herbs and spices. Slow cooking process ensures its tenderness, at the same time maintaining its shape.
This dish is commonly served with roasted shredded coconut. Besides, this topping just increases the taste of the dish. Local people usually eat rendang with warm steamed rice and condiments. The condiments vary widely, ranging from fried onions, slices of tomatoes, to chili pieces.
- 1 pound beef round, diced
- 2 tablespoons cooking oil
- ¾ cup dried shrimp, minced
- 1 clove garlic, minced
- 1 tablespoon chopped lemon grass
- 2 onions, chopped
- 1 ¾ cups coconut milk
- ½ cup red curry paste, or to taste
- 3 tablespoons turmeric powder
- 1 fresh red chile pepper, finely chopped (Optional)
- 1 bunch fresh cilantro, chopped
This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemongrass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.
Saute Rendang Paste
Once you’re done browning the chuck roast steaks, add 2 tbsp (30ml) coconut oil, rendang paste, 1 (4.5g) stick cinnamon, 2 star anises, 4 cloves, and 4 green cardamom in the Instant Pot.
Saute until fragrant (roughly 3 – 4 minutes).
Traditional Beef Rendang
Rendang is a signature dish and “comfort food” in Malaysia. Think of it as akin to the American pot roast in its comforting associations. Unlike pot roast, however, rendang is spiced completely differently. It is richly flavored with fresh lemongrass, galangal, ginger, shallots and earthy spices such as cumin, cinnamon, turmeric and chili. When these spices are all combined and braised with beef, they provide a rich and multi-layered flavor that could bring over even the most resistant diner to Malaysian cuisine. One of the interesting things to note here is that the braising technique of rendang is different from pot roast. For instance, the searing of meat in rendang happens at the end of cooking when all the liquid has evaporated, allowing the meat to brown in its own fat. During this time the coconut milk would have also invaded each piece of beef making it tender to the fork.
There are many benefits of cooking rendang in this way. The spices turmeric and cinnamon, along with fresh garlic and ginger, are noted for their antioxidant and anti-inflammatory benefits. These spices and aromatics can also help improve digestion and nutrient absorption. Rendang is delicious when paired with any sambal dish and coconut rice.
4 tablespoons peanut or coconut oil
4 pounds’ beef chuck, cut into 2 inch cubes across the grain
1 cup toasted grated coconut or toasted desiccated coconut
6 whole shallots, peeled and quartered
2 fresh red chilies, chopped
4 stalks fresh lemongrass, outer layer peeled and chopped from the base or 5 tablespoons frozen lemongrass
3-inch piece galangal, chopped
2 inch fresh ginger, peeled and chopped
6 garlic cloves, peeled and left whole
1 tablespoon chili or cayenne powder
¼ cup tamarind water (page 000)
1. Prepare the spice paste by placing shallots, chilies, lemongrass, galangal, ginger and garlic, turmeric, chili or cayenne powder and cumin powder in the food processor
together with ¼ cup of tamarind water and blend the spices to a smooth paste. If needed to facilitate the blending of the paste, add a litter water in small increments while the motor is running. You will end you with a fragrant bright orange in color spice paste. Set aside.
2. Heat oil in a large Dutch oven pot or large heavy pot over medium heat. Add the cinnamon, star anise and fry for 1 minute until fragrant. Now add the blended spice paste and mix well to combine.
3. Now add the beef, sugar and coconut milk, mix well. Cover and cook on low heat until the meat is tender, about 1 hour 15 minutes, stirring occasionally to prevent the spices from sticking and scorching.
4. After an hour, you will end up with a lot of liquid in the pot, uncover the pot add the grated coconut, mix well and continue cooking the beef until most of the liquid is reduced and the oil has separated on the surface, about 30 minutes. The sauce will appear thicker and darker brown at this point. During this stage as the meat starts to brown, it is key to stir carefully to prevent the meat from sticking and burning. Test the meat it should be fork tender.
5. Add salt to taste and mix well. Turn off the heart. Allow the meat to rest for a few minutes as the dish will taste better. Serve with coconut rice.
How to Prepare Toasted Coconut or Kerisik
Kerisik is made using frozen unsweetened grated or shredded coconut that comes in a 6 by 6-inch package and imported from Thailand or the Philippines, and sold at most Asian supermarkets. Kerisik’s role is to bring texture, aroma and an attractive brown color to meat dishes. In rendang, the kerisik is added at the end to help thicken the sauce instead of using corn starch since roasted coconut would naturally complement any dish made with coconut milk.
1. Use one 16-ounce package of frozen grated coconut (found in the freezer sections in Asian supermarkets). (To thaw, place the frozen coconut package in hot water).
2. Place the grated coconut in dry wok over medium heat and fry until it goes from white to brown, stirring occasionally to ensure the base does not burn, about 30 minutes. Once the coconut appears dry, brown and fragrant, remove from heat.
3. Place the coconut in the blender and pulse to obtain a rough powder. Alternatively, the traditional method is pounding the coconut in small batches in a mortar and pestle to release the fragrant oils (picah minyak).
4. Store the toasted coconut in an air tight container. Toasted coconut can last up to four months in the pantry or 6 months in the refrigerator and 1 year plus in the freezer.
Beef Rendang Ingredients
- FOR THE RENDANG PASTE
- Shallots, chopped , chopped (or use spicy red chilies, or milder peppers for less heat)
- Garlic, chopped
- Fresh chopped ginger (or use dried)
- Fresh chopped galangal (or use dried)
- Ffresh chopped turmeric (or use dried)
- Black peppercorns, crushed
- FOR THE BEEF RENDANG
- Oil as needed
- Boneless beef chuck
- Thick coconut milk
- Kaffir lime leaves (use bay leaves as an alternative)
- Lemongrass, bottom half only, smashed with a spoon
- Palm sugar (or use brown sugar)
- Salt to taste
- FOR GARNISH
- Fresh sliced lime leaves or chopped herbs, spicy chili flakes, crispy fried shallots
- 3 shallots, coarsely chopped
- 2 red chile peppers, seeded and chopped
- 2 tablespoons crunchy peanut butter
- 1 tablespoon ground turmeric
- 3 cloves garlic, minced
- 1 (1 inch) piece fresh ginger, peeled and chopped
- 1 ¾ pounds cubed beef stew meat
- salt and ground black pepper to taste
- 2 tablespoons coconut oil
- ¾ cup water
- ½ (14 ounce) can unsweetened coconut cream
- 1 cube beef bouillon
- ½ lime, zested
Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender blend into a thick paste.
Season beef with salt and pepper.
Heat coconut oil in a large skillet over medium heat. Cook beef in batches until browned, about 1 minute per side. Transfer to a bowl.
Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours.