Beef Rendang

Name: Beef Rendang
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1.5 lb boneless beef short ribs, cubed; 5 tbsp cooking oil; 1 piece cinnamon stick; 3 piece cloves; 3 piece star anise; 3 piece cardamom pods; 1 stalk lemongrass, pounded; 1 cup thick coconut milk (coconut cream); 1 cup water; 2 tsp tamarind pulp; 6 piece kaffir lime leaves, finely sliced; 6 tbsp kerisik (toasted coconut); 1 tbsp sugar (or palm sugar); 0.5 tsp salt; 5 piece shallots; 1 inch galangal; 3 stalk 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 and coconut milk until the meat is meltingly tender and the gravy nearly dry. Deep, complex, and worth every minute.

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, pounded1 stalk

🍃kaffir lime leaves, finely sliced6 piece

🧅shallots5 piece

🫚galangal1 inch

🌿lemongrass, white part only3 stalk

🧄garlic5 clove

🫚ginger1 inch

Meat

🥩boneless beef short ribs, cubed1½ lb

Pantry

🛢️cooking oil5 tbsp

🥥thick coconut milk (coconut cream)1 cup

💧water1 cup

🫘tamarind pulp2 tsp

🥥kerisik (toasted coconut)6 tbsp

🍬sugar (or palm sugar)1 tbsp

Spices

🪵cinnamon stick1 piece

🌰cloves3 piece

⭐star anise3 piece

🌿cardamom pods3 piece

🧂salt½ tsp

🌶️dried chilies, soaked and seeded11 piece

Instructions

1
Chop and blend the spice paste ingredients — shallots, galangal, lemongrass white parts, garlic, ginger, and dried chilies — in a food processor until fine.
2
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 pounded lemongrass and stir for 1 minute, then add the coconut milk, tamarind juice, and water and simmer over medium heat, stirring frequently, until the meat is almost cooked.
3
Add the kaffir lime leaves, kerisik, and sugar, stirring to blend well with the meat.
4
Lower the heat, cover, and simmer 1 to 1½ hours until the meat is very tender and the gravy has dried up. Adjust salt and sugar to taste and serve with steamed rice.
75:00 timer

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CuisineMalaysian