Beef Rendang

Name: Beef Rendang
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1.5 lb boneless beef short ribs, cut into cubes; 5 tbsp cooking oil; 1 piece cinnamon stick (about 2-inch); 3 piece cloves; 3 piece star anise; 3 piece cardamom pods; 1 piece lemongrass, cut into 4-inch length and pounded; 1 cup thick coconut milk (coconut cream); 1 cup water; 2 tsp tamarind pulp, soaked for juice; 6 piece kaffir lime leaves, very finely sliced; 6 tbsp kerisik (toasted coconut); 1 tbsp sugar (or palm sugar); 0.5 tsp salt, to taste; 5 piece shallots; 1 inch galangal; 3 piece lemongrass, white part only; 5 clove garlic; 1 inch ginger; 11 piece dried chilies, soaked and seeded

A spicy, rich and creamy Malaysian/Indonesian beef stew slow-cooked with a fragrant spice paste, coconut milk and toasted coconut until the meat is tender and the gravy has dried down.

1h 45m 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

795

Calories

37g

Protein

24g

Carbs

64g

Fat

Scale recipe

4 servings

Original recipe

Ingredients20 items

Produce

🌾lemongrass, cut into 4-inch length and pounded1 piece

🍃kaffir lime leaves, very finely sliced6 piece

🧅shallots5 piece

🫚galangal1 inch

🌾lemongrass, white part only3 piece

🧄garlic5 clove

🫚ginger1 inch

Meat

🥩boneless beef short ribs, cut into cubes1½ lb

Pantry

🛢️cooking oil5 tbsp

🥥thick coconut milk (coconut cream)1 cup

🟤tamarind pulp, soaked for juice2 tsp

🥥kerisik (toasted coconut)6 tbsp

🍬sugar (or palm sugar)1 tbsp

Spices

🌿cinnamon stick (about 2-inch)1 piece

🌰cloves3 piece

⭐star anise3 piece

🫘cardamom pods3 piece

🧂salt, to taste½ tsp

🌶️dried chilies, soaked and seeded11 piece

Other

💧water1 cup

Instructions

1
Make the spice paste: chop the shallots, galangal, lemongrass (white part), garlic, ginger and soaked dried chilies, then blend in a food processor until fine.
2
Heat the oil in a stew pot, then add the spice paste along with the cinnamon, cloves, star anise and cardamom, and stir-fry until aromatic.
3
Add the beef cubes and the pounded lemongrass and stir for 1 minute.
4
Pour in the coconut milk, tamarind juice and water. Simmer on medium heat, stirring frequently, until the meat is almost cooked.
5
Add the kaffir lime leaves, kerisik (toasted coconut) and sugar, stirring to blend well with the meat.
6
Lower the heat to low, cover, and simmer for 1 to 1.5 hours until the meat is very tender and the gravy has dried up.
75:00 timer
7
Season with more salt and sugar to taste, then serve immediately with steamed rice.

Free, no card required.

CuisineMalaysian