A deeply spiced Malaysian beef rendang — beef slow-simmered in coconut and aromatic spice paste until meltingly tender and the rich gravy has reduced and caramelised.
Beef rendang is a magnificent Malaysian dry curry — beef simmered slowly in coconut milk and a fragrant spice paste until the sauce reduces to a rich, caramelised coating. It takes time, but the depth of flavour is extraordinary, and it's even better the next day.
Prep 25 min
Cook 120 min
Total 145 min
Medium
- 1lb Beef
- 5 tbs Vegetable Oil
- 1 Cinnamon Stick
- 3 Cloves
- 3 Star Anise
- 3 Cardamom
- 1 cup Coconut Cream
- 1 cup Water
- 2 tbs Tamarind Paste
- 6 Lime
- 1 tbs Sugar
- 5 Challots
Video
Preparation
- Chop the spice paste ingredients and blend in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise and cardamom, and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute.
- Add the coconut milk, tamarind juice and water, and simmer over medium heat, stirring frequently, until the meat is almost cooked.
- Stir in the kaffir lime leaves, toasted coconut and sugar, blending well with the meat.
- Lower the heat, cover, and simmer for 1 to 1½ hours, until the meat is very tender and the gravy has dried up, adding salt and sugar to taste.
- Serve immediately with steamed rice — and save some for the next day, as it tastes even better overnight.
Tips from the ZestyPlate Kitchen
- Fry the spice paste until properly fragrant and the oil separates — that's the flavour foundation.
- Keep the heat low and stir often as the liquid reduces, so the sauce caramelises without catching.
- Toasted coconut adds a nutty richness and helps thicken the gravy beautifully.
- Don't rush the reduction; rendang is 'dry' by design, with the sauce clinging to the meat.
Frequently Asked Questions
The slow reduction is what concentrates the flavour and tenderises the beef — there's no shortcut to that depth.
A tough, collagen-rich cut like chuck or shin becomes meltingly tender over the long cook.
It's warm and aromatic rather than fiery; adjust the chillies in the paste to your taste.
