Description
Spicy Malaysian beef rendang brings culinary magic to your dinner table with tender, slow-cooked meat infused with complex coconut and aromatic spice layers. Rich, hearty flavors will transport you directly to Southeast Asian kitchens with one incredible bite.
Ingredients
Scale
Protein:
- 1.5 kg (3 lb) beef chuck, cut into large cubes
Aromatics and Spices:
- 12 dried chilies (or fresh long red chilies)
- 2 onions, roughly chopped
- 5 cloves garlic
- 2 stalks lemongrass (white part only)
- 5 cm (2 in) piece galangal (or substitute with ginger)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 3 kaffir lime leaves, finely sliced
Liquids and Seasonings:
- 400 ml (14 oz) coconut milk
- 2 cups water
- 2 teaspoons tamarind puree (or 2 teaspoons lemon juice)
- Salt to taste
- 2 tablespoons vegetable oil
Instructions
- Create a vibrant spice blend by pureeing chilies, onions, garlic, lemongrass, and galangal in a food processor until achieving a silky-smooth consistency.
- Ignite a large pot over high flame and sear beef cubes in batches, developing a rich caramelized exterior on each piece before removing.
- Lower heat to medium-low and introduce the aromatic spice paste, allowing it to intensify and darken for 2-3 minutes, releasing complex flavors.
- Reintroduce browned beef to the pot, incorporating ground spices, creamy coconut milk, water, fragrant kaffir lime leaves, and tangy tamarind puree, ensuring thorough integration.
- Cover and simmer gently at low temperature for approximately 1 hour, periodically stirring to prevent scorching and promote even cooking.
- Uncover the pot and continue cooking for an additional 30-40 minutes, stirring consistently until the liquid transforms into a thick, clingy sauce that completely envelops the tender meat.
- Plate the rendang immediately alongside steamed rice, optionally garnishing with fresh kaffir lime leaves to enhance visual appeal and aromatic complexity.
Notes
- Enhance the flavor by using fresh, high-quality spices and grinding them just before cooking to maximize aromatics.
- For a tender result, choose fatty cuts like chuck or short ribs that will break down slowly during the long cooking process.
- Adjust spice levels by reducing or increasing the number of chilies to suit personal heat tolerance or dietary preferences.
- Make it vegetarian by substituting beef with firm tofu, tempeh, or jackfruit, keeping the traditional spice blend intact for authentic taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Indonesian
Nutrition
- Serving Size: 6
- Calories: 620
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 45 g
- Saturated Fat: 21 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg