(No Ratings Yet)
Loading...A rich Malaysian dry curry where beef is slowly simmered in spiced coconut milk until fork-tender and deeply caramelized. Each cube becomes coated in a fragrant, dark paste of chilies, lemongrass, galangal, and toasted coconut. This iconic dish is traditionally served with steamed jasmine rice and sambal.
Prep Time25 mins
Cook Time180 mins
Total Time205 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 42 gFat
- 26 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 8 gSugar
- 38 gProtein
- 420 mgSodium
- 900 mgPotassium
- 80 mgCalcium
- 6.5 mgIron
- 10 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the spice paste
- 10 shallots, peeled and halved
- 6 garlic cloves
- 2-inch piece fresh ginger, sliced
- 2-inch piece galangal, sliced
- 1-inch piece fresh turmeric (or 1 tsp ground turmeric)
- 10 dried red chilies, soaked in warm water for 15 minutes
- 2 stalks lemongrass, white part only, sliced
- 1 tbsp coriander seeds, toasted
For the beef and aromatics
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- 2 tbsp vegetable oil
- 2 cans (400 ml each) full-fat coconut milk
- 3 kaffir lime leaves, torn
- 1 cinnamon stick
- 3 star anise
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
For seasoning and finishing
- 1 tbsp tamarind paste
- 1 tbsp palm sugar (or dark brown sugar)
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 cup desiccated coconut, dry-toasted until deep golden
Directions
- Prepare the spice paste by blending shallots, garlic, ginger, galangal, turmeric, soaked chilies, lemongrass, and toasted coriander seeds in a food processor, adding a splash of water as needed to form a smooth, thick paste.
- Make the kerisik: dry-toast the desiccated coconut in a small skillet over medium-low heat for 3-5 minutes, stirring constantly until deep golden and fragrant, then grind with 1 tablespoon water in a mortar or mini processor to a thick paste.
- Heat the oil in a heavy pot or Dutch oven over medium heat. Add the cinnamon stick, star anise, cardamom, and cloves and bloom for 30 seconds until aromatic.
- Add the spice paste and fry for 8-10 minutes, stirring frequently, until the paste darkens, becomes very fragrant, and a thin layer of oil begins to separate around the edges.
- Add the beef cubes and stir to coat thoroughly. Cook for 5-7 minutes, turning the pieces, until lightly browned on all sides.
- Pour in the coconut milk, add the kaffir lime leaves, tamarind paste, palm sugar, and salt. Stir well, bring to a gentle boil, then reduce heat to the lowest setting.
- Simmer uncovered for 2 1/2 to 3 hours, stirring every 20-30 minutes to prevent sticking, until the beef is fork-tender and the liquid has reduced to a thick, glossy coating.
- Stir in the kerisik paste and continue cooking for another 10-15 minutes until the rendang looks nearly dry, with each cube of beef glistening in a dark caramelized spice layer. Adjust salt to taste and serve hot with steamed jasmine rice.
Cook’s Notes
- Full-fat coconut milk is essential; light coconut milk versions will not reduce down to the characteristic rich, dark coating.
- Remove the seeds from the dried chilies for a milder rendang, or add 2-3 extra chilies for more serious heat.
- Rendang improves with time; refrigerate overnight and the flavors deepen considerably the next day before reheating.
- Toast whole spices such as coriander and cumin in a dry pan briefly before grinding to release their essential oils for a more aromatic paste.
- The dish is finished when the sauce looks almost dry and each piece of beef is wrapped in a glossy layer of caramelized spice paste.
