Beef Rendang (Slow-Cooked Beef in Coconut and Spices)
Local name: Rendang Daging
In short: Beef simmered for hours in coconut milk, lemongrass, galangal and chilies until the sauce reduces to a dark, dry coating, a festive classic. It takes about 3 h 40 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 3 h
- Total
- 3 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 550 kcal
Rendang is a slow-cooked beef dish in which coconut milk and a spice paste reduce until the liquid disappears and the beef fries in its own fragrant oil. In Malaysia it is served at Hari Raya, weddings and open houses, with rice, ketupat or lemang. The meat turns dark and tender, and the flavor deepens as it dries. Toasted coconut gives the nutty taste. It takes patience and a heavy pot, and it keeps for days.
Instructions
- Toast the desiccated coconut in a dry pan over medium-low heat for 6 to 8 minutes, stirring, until deep golden brown. Grind it in a mortar or small processor to a rough, oily paste (kerisik).
- Blend the paste ingredients with 100 ml (scant 1/2 cup) of the coconut milk until smooth.
- Heat the oil in a heavy pot over medium heat. Fry the cinnamon, cloves and cardamom for 30 seconds, then add the paste, coriander and cumin. Cook for 10 minutes, stirring, until fragrant, darker in color and the oil separates.
- Add the beef and stir for 3 minutes to coat. Pour in 500 ml (2 cups) of the coconut milk and add the lemongrass, lime leaves, tamarind and salt. Bring to a gentle simmer.
- Cook uncovered over low heat for 1 1/2 hours, stirring every 10 minutes, until the beef is nearly tender and the sauce has thickened to a gravy. Add the remaining coconut milk.
- Stir in the kerisik and palm sugar. Cook for 40 to 60 minutes more, stirring more often as the sauce reduces, until the oil separates, the sauce clings to the beef in a dark coating and the beef is fork-tender.
- Rest the rendang for 20 minutes, then serve with steamed rice, cucumber and sambal.
Tips
- Stir often in the last 30 minutes, because rendang catches on the bottom as the liquid disappears. Use a heavy pot and keep the heat low.
- For the wetter, gravy-style version, stop after the first 1 1/2 hours without adding the kerisik. It keeps for 5 days in the fridge and tastes better on day two.
Questions and answers
What is the difference between rendang and curry?
Curry stays saucy. Rendang is cooked much longer until the coconut milk reduces and the beef fries in its own oil, giving a dry, concentrated and darker dish.
How long does rendang keep?
Up to 5 days in the fridge and 3 months in the freezer. The flavor deepens on standing, and it reheats well in a covered pan with a splash of water.
Can I make rendang with chicken or lamb?
Yes. Chicken thighs need about 45 minutes in total, while lamb shoulder takes around 2 hours. Adjust the time until the meat is tender and the sauce has reduced.
How long does it take to make Beef Rendang (Slow-Cooked Beef in Coconut and Spices)?
About 3 h 40 min in total: 40 min of preparation and 3 h of cooking.
How many calories are in Beef Rendang (Slow-Cooked Beef in Coconut and Spices)?
About 550 kcal per serving, with 32 g of protein, 15 g of carbohydrates and 40 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 15 g |
| Fat | 40 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 540 mg |
Estimated values, calculated from the ingredients.
