{"id":"9f87f2f3-7d1f-4aaa-9223-2a24d1d997d3","url":"https://recipestripper.com/recipes/9f87f2f3-7d1f-4aaa-9223-2a24d1d997d3","source_url":"https://www.recipetineats.com/beef-rendang/","title":"Beef Rendang","description":"RECIPE VIDEO above. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a "dry" curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is "fall apart at a touch" tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit "dry"! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.","servings":6,"servings_text":"6","prep_time":"PT20M","cook_time":"PT180M","total_time":"PT200M","image_url":"https://www.recipetineats.com/tachyon/2014/11/Beef-Rendang-13.jpg","ingredients":[{"text":"12  dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)","item":"dried chilies, rehydrated in boiling water, or 12 large fresh","quantity":12,"preparation":"Note 1a"},{"text":"1  small onion, finely chopped (Note 1b)","item":"small onion, finely chopped","quantity":1,"preparation":"Note 1b"},{"text":"5 cloves garlic, minced","item":"garlic","quantity":5,"unit":"clove","preparation":"minced"},{"text":"3  lemongrass stalks, white part only, sliced (Note 2)","item":"lemongrass stalks, white part only, sliced","quantity":3,"preparation":"Note 2"},{"text":"1 1/2 tbsp fresh galangal, finely chopped (Note 3)","item":"fresh galangal, finely chopped","quantity":1.5,"unit":"tbsp","preparation":"Note 3"},{"text":"1 1/2 tbsp fresh ginger, minced","item":"fresh ginger","quantity":1.5,"unit":"tbsp","preparation":"minced"},{"text":"2 tbsp oil (vegetable, canola or peanut oil)","item":"oil","quantity":2,"unit":"tbsp","preparation":"vegetable, canola or peanut oil"},{"text":"2 lb/ 1 kg  chuck steak, or other slow cooking beef, cut into 4cm / 1.6\" cubes (Note 4)","item":"lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6\" cubes","quantity":2,"preparation":"Note 4"},{"text":"1 tbsp oil (vegetable, peanut, canola)","item":"oil","quantity":1,"unit":"tbsp","preparation":"vegetable, peanut, canola"},{"text":"1  cinnamon stick","item":"cinnamon stick","quantity":1},{"text":"1/4 tsp clove powder","item":"clove powder","quantity":0.25,"unit":"tsp"},{"text":"3  star anise","item":"star anise","quantity":3},{"text":"1/2 tsp cardamon powder","item":"cardamon powder","quantity":0.5,"unit":"tsp"},{"text":"1  lemongrass stick, bottom half of the stick only and smashed (Note 5)","item":"lemongrass stick, bottom half of the stick only and smashed","quantity":1,"preparation":"Note 5"},{"text":"400ml / 14 oz  coconut milk (1 standard can)","item":"/ 14 oz coconut milk","quantity":400,"unit":"ml","preparation":"1 standard can"},{"text":"2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)","item":"tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed","quantity":2,"unit":"tsp","preparation":"Note 6"},{"text":"4  large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)","item":"large kaffir lime leaves (or 6 small) , very finely sliced","quantity":4,"preparation":"Note 7"},{"text":"1/3 cup desiccated coconut (finely shredded coconut)","item":"desiccated coconut","quantity":0.3333333333333333,"unit":"cup","preparation":"finely shredded coconut"},{"text":"1 tbsp brown sugar or grated palm sugar","item":"brown sugar or grated palm sugar","quantity":1,"unit":"tbsp"},{"text":"1 1/2 tsp salt","item":"salt","quantity":1.5,"unit":"tsp"}],"instructions":[{"number":1,"text":"Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first."},{"number":2,"text":"Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef."},{"number":3,"text":"Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!)."},{"number":4,"text":"Add remaining Curry ingredients and beef. Stir to combine."},{"number":5,"text":"Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently."},{"number":6,"text":"Put the lid on the pot and leave it to simmer for 1 hr 15 minutes."},{"number":7,"text":"Remove lid and check the beef to see how tender it is. You don't want it to be \"fall apart at a touch\" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding."},{"number":8,"text":"Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)"},{"number":9,"text":"The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice."}],"date_published":"2026-10-29T23:42:16.312977+00:00","date_modified":"2026-10-29T23:42:16.312977+00:00"}