For a richer flavor, use freshly grated coconut and homemade coconut milk. Adjust the amount of chili peppers to your desired level of spiciness. The rendang can be made a day ahead and reheated. The flavors will develop even further overnight. Garnish with extra toasted coconut flakes and fresh cilantro for serving.
Malaysian Beef Rendang
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs
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SERVING6 People
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VIEWS171
Embark on a culinary adventure with this rich and aromatic Malaysian Beef Rendang. Slow-cooked to perfection, the beef is infused with a complex blend of spices, coconut milk, and toasted coconut, creating a deeply flavorful and unforgettable dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol63 mg
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Fiber8 g
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Protein22 g
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Saturated Fat37 g
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Sodium83 mg
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Sugar6 g
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Fat55 g
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Unsaturated Fat0 g
Follow The Directions
01
StepToast the Coconut (15 minutes): In a dry wok or skillet, heat the shredded coconut over medium heat, stirring constantly until golden brown and fragrant. Be careful not to burn it. Set aside to cool.
02
StepPrepare the Spice Paste (10 minutes): Using a blender or food processor, combine the shallots, garlic, softened chilies, ginger, and lemon grass. Blend until you have a smooth, thick paste. Add a little water if needed to help the blending process.
03
StepGrind the Spices (5 minutes): Grind the coriander, fennel, cumin, and nutmeg using a spice grinder or mortar and pestle until finely ground.
04
StepSauté the Spice Paste (5 minutes): Heat the vegetable oil in the wok over medium heat. Add the shallot paste and sauté for 3-4 minutes, stirring constantly, until fragrant. Add the ground spices and cook for another 3-4 minutes, stirring continuously, until the spices are toasted and aromatic.
05
StepBrown the Beef (5 minutes): Add the beef cubes to the wok and cook over medium heat for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
06
StepSimmer the Rendang (1 hour 30 minutes): Stir in the sugar, toasted coconut, cloves, cinnamon stick, coconut milk, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour 30 minutes, or until the beef is very tender and the sauce has thickened. Stir occasionally to prevent sticking.
07
StepSeason and Serve (5 minutes): Season with salt to taste. Remove the cinnamon stick before serving. Serve hot with steamed rice.
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RECIPE REVIEWS
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Orrin Hayes
Jan 19, 2025The toasted coconut really makes a difference. Don't skip that step!
Rozella Ritchie
Sep 26, 2024I've made this Rendang several times now, and it's always a hit. The instructions are clear and easy to follow.
Garfield Bauch
Jul 24, 2024Authentic and delicious! Just like I had in Malaysia.
Brando Herman
Jul 12, 2024The smell while it's cooking is intoxicating! My neighbors were jealous.
Rollin Gorczany
May 24, 2024This recipe is fantastic! The depth of flavor is incredible. I reduced the chilies slightly, and it was perfect for my family.
Creola Dare
May 13, 2024A little bit of effort, but totally worth it. This is a showstopper dish!
Austyn Smitham
Apr 24, 2024My only change was to use coconut cream instead of coconut milk for an even richer sauce.
Forrest Kemmer
Nov 21, 2023I found the simmering time to be spot on. The beef was perfectly tender.