Beef Rendang Recipe (Malaysian Beef Curry)
This AMAZING Beef Rendang recipe is rich, creamy, spicy and filled with so many great flavors.
Servings: 6 servings
Calories: 518kcal
Ingredients
- 2 pounds stew beef cut in 2" pieces
- 2 tablespoons coconut oil
- 1 cinnamon stick
- 4 cloves
- 3 star anise
- 3 cardamon pods
- 2 lemongrass stalks white parts only cut in 3" pieces
- 1-14 ounce can coconut milk
- 2 teaspoons tamarind concentrate
- 8 kaffir lime leaves
- ½ cup shredded coconut unsweetened
- 1 tablespoon palm sugar (substitute brown sugar)
- 1 cup beef broth
- 2 teaspoon salt
- 2 Thai chilies thinly sliced for garnish (optional)
- Fresh limes
Spice Paste:
- 1 tablespoon chopped lemongrass white parts only
- 5 garlic cloves
- 1 tablespoon grated ginger (substitute ginger paste)
- 10 dried Thai chilies
- 5 shallots
Instructions
- Add the cinnamon stick, cloves, star anise and cardamon to a skillet over medium low heat. Toast for 3-5 minutes, or until fragrant.
- Remove from heat and grind to a powder using a mortar and pestle. Set aside.
- Heat the coconut oil over high heat in a dutch oven or large heavy bottomed pot. Add the beef in batches and brown on all sides.
- Remove the beef from the pot and set aside.
- Turn the heat down to medium and add the spice paste. Cook for about 2-3 minutes, stirring constantly, until the paste has turned a dark brown (not burned).
- Add the ground spice and cook for another 1 minute.
- Add the beef back in and mix well to coat. Cook for 1 minute.
- Add the coconut milk, lemongrass stalks, tamarind concentrate, toasted coconut, beef broth, palm sugar, salt and kaffir lime leaves. Bring to a boil, reduce heat to medium low, cover and simmer for 90 minutes.
- Remove the lid and turn up the heat to medium high. Cook, stirring occasionally for about 20-30 minutes, or until the liquid has absorbed.
- Serve with steamed rice, sliced chilies (optional) and a drizzle of fresh lime juice.
Spice Paste:
- Add the ingredients in a food processor and blend until mostly smooth.
How to Toast Coconut:
- Heat the oven to 350F degrees. Pour the coconut in a small metal baking dish and spread out.
- Place in the oven for about 10 minutes, stirring once or twice. Coconut should be a light golden brown when done.
Notes
- Cut the beef in 2" cubes for the best results.
- It is important to brown the beef in batches to obtain the browned crust we want for flavor. If you crowd the pan it causes the beef to steam instead of brown.
- Add more or less dried chilies to the spice paste to adjust the spice level.
- Coconut sugar or brown sugar can be substituted for the palm sugar.
- Kaffir lime leaves are essential to the flavor of this dish. I've included a link to buy them in the recipe card. However, 1 teaspoon lime zest can be substituted if necessary.
- I recommend toasting the whole spices and grinding them for the best flavor, however, ground spices can be substituted to save time. Note the flavor will not be as fresh with pre-ground spices.
- Lemongrass paste can be substituted for fresh lemongrass. Use 1 tablespoon for every "stalk" called for in the recipe.
- Toast your own coconut (instructions above) or buy toasted coconut from the store.
- The flavor actually tastes better the next day, so for the best results, make it then reheat it the next day for serving.
Nutrition
Serving: 1cup | Calories: 518kcal | Carbohydrates: 17g | Protein: 37g | Fat: 34g | Saturated Fat: 25g | Cholesterol: 93mg | Sodium: 895mg | Potassium: 965mg | Fiber: 4g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 38.3mg | Calcium: 72mg | Iron: 5.9mg