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How to cook beef Rendang from home

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.

WHAT IS RENDANG?


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

ORIGINS OF RENDANG


Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic 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.

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 each chunk of beef is tender with the aromatic rendang curry paste after the slow cooking.

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

SECRET INGREDIENT OF RENDANG SAUCE


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

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

INGREDIENTS

  • 1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
  • 10 tablespoons cooking oil
  • 1 cup thick coconut milk, coconut cream
  • 2 pcs tamarind skin
  • 6 tablespoons kerisik, toasted coconut
  • Turmeric leafs
  • 1 tablespoon sugar or palm sugar to taste
  • salt to taste

SPICY PASTE:

  • 2 big red onion
  • 1-inch galangal
  • 3 lemongrass (white part only)
  • 1tbsp. coriander seed
  • 5 cloves garlic
  • 1-inch ginger
  • 10-12 dried chilies, soaked in warm water and seeded
  • 1 tbsp. cumin seeds
  • 1 tbsp. fennel seeds
Beef Rendang by discover Evolution
How to cook beef Rendang from home

INSTRUCTIONS

  1. Chop the “SPICE PASTE” ingredients and then blend it in a food processor
    until fine.
  2. Heat the oil in a stew pot, add the spice paste, and stir-fry until aromatic. Add the beef and add the coconut milk, tamarind skin, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the turmeric
    leaves, kerisik (toasted coconut), sugar, or palm sugar, stirring to blend well with the meat.
  3. Lower the heat to low, cover the lid, and simmer for 1 to 3 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 the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown

.

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