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FoodieAtlas Recipes around the World

Rendang

Rendang
Malaysia
⏱ — min. Serves: —

Ingredients

  • For the Rendang:
  • 2 lbs (900 g) beef, cut into cubes (chuck or brisket works well)
  • 1 cup coconut milk
  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 3-4 kaffir lime leaves, torn into pieces
  • 2 stalks lemongrass, smashed and cut into pieces
  • 1-2 turmeric leaves, torn into pieces (optional)
  • 1 cinnamon stick
  • 3 star anise
  • 1 tablespoon tamarind paste
  • 2 tablespoons palm sugar or brown sugar
  • Salt to taste
  • For the Spice Paste:
  • 8-10 dried red chilies, soaked in warm water and drained
  • 5-6 fresh red chilies, chopped
  • 1 large onion, chopped
  • 4 cloves garlic
  • 1 thumb-sized piece of ginger, peeled and chopped
  • 1 thumb-sized piece of galangal (or more ginger if unavailable), peeled and chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric

Instructions

Prepare the Spice Paste

In a food processor or blender, combine the soaked dried chilies, fresh chilies, onion, garlic, ginger, galangal, ground coriander, ground cumin, and ground turmeric.

Blend into a smooth paste, adding a bit of water if necessary.

Cook the Rendang

Heat vegetable oil in a large pot or Dutch oven over medium heat.

Add the spice paste and cook, stirring frequently, until the paste is fragrant and the oil starts to separate, about 5-7 minutes.

Add the beef cubes and cook, stirring occasionally, until the beef is browned on all sides.

Pour in the coconut milk and water, then add the kaffir lime leaves, lemongrass, turmeric leaves (if using), cinnamon stick, star anise, tamarind paste, and palm sugar.

Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Adjust seasoning with salt and additional sugar if needed.

Finish Cooking

Once the beef is tender and the sauce has thickened, uncover the pot and cook for an additional 15-20 minutes, stirring frequently, to allow the sauce to caramelize and coat the beef.

Serve

Enjoy your meal!