Beef Rendang (The BEST Recipe!) - Taste of Malaysia (2024)

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

Beef Rendang (The BEST Recipe!) - Taste of Malaysia (1)

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Table of Contents

What Is Rendang?

Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang.

Called “rendang daging” in local language, it’s arguably the most famous beef recipe inMalaysia, Indonesia, and Singapore.

Origins of Rendang

Beef rendang is of Indonesian origin, a delicious concoction from theMinangkabauethnic group of Indonesia.

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 Sultanate.

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

Beef Rendang (The BEST Recipe!) - Taste of Malaysia (3)

While beef rendang is the poster child, there are variations such aschicken rendangandlamb rendang.

They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak).

Beef Rendang (The BEST Recipe!) - Taste of Malaysia (4)

Other Recipes You Might Like

  • Chicken Rendang
  • Lamb Rendang
  • Panang Curry

What Kind of Beef for Rendang?

I used boneless beef short ribs or stew beef. The cut of beef will ensure that you have soft and tender beef once it’s cooked.

You have to cut the beef into small pieces to ensure that after the slow cooking, each chunk of beef is tender with the aromatic rendang curry paste.

Secret Ingredient of Rendang Sauce

To make the best rendang, you need to have the secret ingredient which isrustleor toasted coconut.

You also need to cook on low heat to slowly stew and simmer the meat and reduce the rendang sauce.

I read that the Minangkabaus save the dish for months as the complex taste and flavor develop over time.

The Best and Most Authentic Rendang

I suggest that you make a big portion so you have some leftover. The flavors and aroma become more intense the next day.

Do try my recipe because it’s the most delicious and best beef rendang recipe you will find online!

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How Many Calories per Serving?

This recipe is only 416 calories per serving.

What to Serve with This Recipe?

Serve this dish with rice, noodles or bread. For a traditional Malaysian meal and easy weeknight dinner, I recommend the following recipes.

Jala Bread

Chicken Satay

Nasi lemak

Veggie Mee Goreng (Fried Noodles)

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Beef Rendang (The Best!)

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

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ByBee Yinn Low

Yield4 People

Prep15minutes mins

Cook1hour hr 30minutes mins

Total1hour hr 45minutes mins

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 rustle (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 it 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 overnight.

Notes

To prepare therustleor toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

Course:Malaysian Recipes

Cuisine:Malaysian

Keywords:Beef Rendang

Nutrition

Nutrition Facts

Beef Rendang (The Best!)

Amount Per Serving (4 People)

Calories416Calories from Fat 468

% Daily Value*

Fat52g80%

Saturated Fat 24g150%

Cholesterol100mg33%

Sodium132mg6%

Carbohydrates20g7%

Fiber 4g17%

Sugar 9g10%

Protein36g72%

* Percent Daily Values are based on a 2000 calorie diet.

Notice:Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Beef Rendang (The BEST Recipe!) - Taste of Malaysia (2024)

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