The KING OF ALL CURRIES is here!!! Beef Rendang has incredible depth of flavour, with complexity and many layers of spices. It’s straight forward to make, though it does take time and perhaps a trip to the Asian grocery store (though Sydney-siders will find everything at Woolies). Watch the video and drool!
Beef Rendang
This Beef Rendang recipe is from a payroll lady at a company I used to work for. It’s her Malaysian mother’s recipe. I still remember, so many years later, how we used to bond over food at the water cooler!
I actually first published this recipe a couple of years ago but I’ve made some minor improvements that will make your life easier without changing the flavour at all. Plus I made a recipe video!
Beef Rendang is the king of all curries!
What is Beef Rendang?
Beef Rendang is a Malaysian curry and is considered by many to be the king of all curries! To say it’s extravagantly delicious is an understatement. There are very few curries in this world with such amazingly complex flavours.
Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and star anise as well as fresh aromatics including lemongrass, garlic, ginger and galangal.
Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce. However, the meat is so ridiculously tender and has a thick coating of sauce on each piece, so when the meat literally falls apart at a touch, it mixes through rice, flavouring it like saucy curries.
If you love South East Asian curries, Beef Rendang is without a doubt one of the best!
Here in Sydney, you can get all the ingredients for Beef Rendang at Woolworths and Coles. Seriously!
How to make Beef Rendang
Though there’s a fair few ingredients in this, some of which may not be familiar to you and are certainly not everyday ingredients even in my world, it’s actually quite a straightforward recipe:
Blitz curry paste ingredient in food processor;
Brown the beef;
Cook off the curry paste – releases amazing flavour!
Add everything else in and slow cook until the beef is ultra tender.
An interesting cooking method with Beef Rendang is the way it gets the deep brown colour. All throughout the video, right up until the very end, you will notice that the sauce is a pale brown colour. It’s not until the very end when the sauce reduces right down and the oil separates that it turns brown, essentially the browning of the beef in the oil of the sauce.
This Beef Rendang can be made in a slow cooker, but I find it easiest to make it all on the stove. Especially given it starts on the stove with the browning of the beef and spice paste, then finishes on the stove with the reducing of the sauce and browning of the beef (this part cannot be done in a slow cooker).
This is one of those recipes that just gets better with time. So whenever possible, I try to make this a day or two in advance. It also freezes extremely well.
I serve this with my Restaurant Style Coconut Rice because it’s my copycat of the coconut rice you get at the posh modern Asian restaurants! – Nagi xx
PS You see those bits stuck on the beef that could be shredded coconut?? It’s not. It’s bits of shredded BEEF. Because it’s so tender by the end, when you’re stirring it, some bits do flake off. YUM!
MORE GREAT CURRIES OF THE WORLD!
- Biryani (it’s amazing!)
- Chicken Tikka Masala
- Dal (Indian lentil curry)
- Thai Red Curry
- Massaman Curry
- Browse the Curry Collection
WATCH HOW TO MAKE IT
Beef Rendang recipe video!
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Beef Rendang
Ingredients
Spice Paste
- 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
- 1 small onion, finely chopped (Note 1b)
- 5 cloves garlic, minced
- 3 lemongrass stalks, white part only, sliced (Note 2)
- 1 1/2 tbsp fresh galangal, finely chopped (Note 3)
- 1 1/2 tbsp fresh ginger, minced
- 2 tbsp oil (vegetable, canola or peanut oil)
Curry
- 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6″ cubes (Note 4)
- 1 tbsp oil (vegetable, peanut, canola)
- 1 cinnamon stick
- 1/4 tsp clove powder
- 3 star anise
- 1/2 tsp cardamon powder
- 1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
- 400ml / 14 oz coconut milk (1 standard can)
- 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
- 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)
- 1/3 cup desiccated coconut (finely shredded coconut)
- 1 tbsp brown sugar or grated palm sugar
- 1 1/2 tsp salt
Instructions
- 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.
- 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.
- 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!).
- Add remaining Curry ingredients and beef. Stir to combine.
- Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
- Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
- 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.
- 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)
- 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.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Dozer’s got a boo boo. i.e. Shredded his paw by tearing manically across a bed of oyster shells in pursuit of a pelican.
Let’s not feel too sorry for him though. He’s been pretty pampered.
Hi. This sounds great, Just one puzzle for me. The recipe calls for 3 star anise. Is that complete stars or 3 of the seeds? I find if I make a casserole, if I use 2 or 3 seeds they give plenty of flavour. Looking forward to making this. I am sure it will be super tasty like all of your recipes I have tried.
Hi Peter! I mean 3 whole star anises – you can see them in the photo. 🙂 Hope that helps! I never thought of using just the seeds??
I made this last night for friends using double the quantity and it was magnificent – delicious depth of flavours and wonderful easy to follow instructions. Thanks Nagi – your work is superb.
Wow, thanks for the compliment Wendy! I’m so happy to hear you enjoyed this, thank you for letting me know! N x
Absolutely amazing recipe made it for my wife who thought it was fantastic
I’m so pleased to hear that Darren! Thanks for letting me know! N x
Hi can I use tamarind paste instead of Tamarind puree. Do I use same amount please. Love your recipes
Hi Kay! Paste will be fine 🙂
Hi can you make it with the boxed packaged dessicated coconut
Hi Kay – this recipe does call for desiccated coconut as well as milk 🙂
Hi can I use the reduced fat coconut milk. Does it taste better if you cook day before and reheat. For 2 people do I halve ingredients thanks for the recipe
Hi Kay! Yes it’s even better reheated! Reduced fat won’t be quite the same but it will still be delish!
Hello Nagi,me again?..i forgot to get cloves yesterday,and got tons of cardamon and star anise?..do you think i can replace the cloves with any of those?(its half term break of the kids this week,so my families and friends coming this weekend for this)?…hope to hear from you soon xxx
Hi Jemayma! I think if you add a little bit more cardamon it will sort of make up for it! Don’t worry, it will still be yum, promise 🙂
Hello Nagi,this recipe was incredible. The mat was so tender and ummmmm yum,really yum. Every enjoyed it. Definitely gonna cook again this soon.. thanks again xxx
Fantastic to hear Jemayma! So glad you enjoyed it! N xx
This was absolutely delicious! Thanks so much for the great recipe and directions.
I’m so happy to hear that you enjoyed it Chris! Thank you for letting me know! N xx
Hi – we made this for a dinner party for 10. Doubled the recipe and it was amazing!!!!! Thank you for sharing.
It’s so wonderful to hear you enjoyed it Rebecca, thank you for letting me know!! N x
Planning an Indian meal. I know this is Malaysian, would it work ?
Looking for a beef dish.
Definitely, it will be at home for an Indian meal!
Nagi, I want to make this with chicken. I love the spices in your beef recipe (so good!). I have checked out other sites but they do not use cardamon, cloves or star anise. Can I just change this to chicken or am I missing something.
No hurry!
Hi Elizabeth! To be honest, I can’t imagine rendang without cardamon, cloves or star anise. I feel like they are all key to the flavour base of rendang! And yes you can change this to chicken 🙂 The cook time will be shorter and I would use large chicken pieces with the bone in, not cubed otherwise they will cook too quickly. And if the chicken becomes super tender before the curry sauce reduces, just take the chicken out then return to the sauce later!
Hi Nagi, this recipe sounds amazing. I was wondering if any adjustments should be made other than doubling the ingredients and increasing the cooking time if I were to make twice the serving size. Also, I’ve been researching rendang recipes and there’s so many! Some of them contain turmeric. Do you think that would be a good spice to add or do some of the other spices in your recipe cover that flavor?
Hi Charlene! Nope, just double the recipe and increase the cook time by maybe 30%, not double 🙂 I am sure tumeric would be a great addition but to be honest, the flavours in this are so complex already, you probably wouldn’t notice it 🙂
This recipe is simply amazing. This was my first dish that I ever cooked from scratch! It came out just amazing following the instructions. Super dish and accurate recipe! 5 stars!!
Woah! THIS is the FIRST recipe you have ever made from scratch?? That’s incredible Phil! I would not say this is the easiest recipe in the world, the ingredient list is fairly extensive!
Nagi, really enjoying your blog and your lovely recipes. I mentioned this one to a Malaysian friend who said her mother always fries the coconut to release the oils – what do you think? Looking forward to trying it out over the weekend!
Hmm….that makes sense Michael. I must try that the next time! I do hope you try this, this is a personal favourite! 🙂 N x
Just cooked the rendang today, can’t find words to describe-unbelievable delicous, can’t wait til tomorrow, thank you for sharing This amazing recipie!
My sister cooked this recipe and it was divine.
I’m going to tackle it tomorrow with beef cheeks in the slow cooker.
Will it work if I keep the beef cheeks whole? Also, will they need longer than 6 hours in the show cooker
Hi Shannon! Slow cooker is perfect for beef cheeks, I would cook them for 8 hours on low if they are around 300g/10oz each 🙂 I’m so glad your sister made this and you enjoyed it!! Isn’t the flavour ridiculously incredible? N x
Hi Nagi, this recipe looks great and I can’t wait to try it – can you recommend a (substantial) vegetable side dish? I usually like to have mostly veggies with a meal so although I’ll try the cucumber it will be nice to have more veg. Thank you 🙂
Hi Coral! This is my go-to side for most Asian dishes because it’s a crowd pleaser! https://promotown.info/restaurant-style-chinese-broccoli-oyster-sauce/%3C/a%3E%3C/p%3E
Hi Nagi I’d love to make this unfortunately my husband cannot have spicy food and I see there are a lot of chillis in it. Can I make a mild version of this without compromising too much on the taste? Would I omit all the chillies or just reduce the number? Thank you
Hi Billie! Yes definitely you can omit most of the chillis in this 🙂 These is plenty of flavour from the other ingredients!
I do not have access to lemongrass or the lime leaves. I did find a place with very good products that include the fresh chilis and very fresh ginger. Amazing too that the store has candlenuts, star anise, cardamon pods and, presto: tamarind (impossible to find anywhere else near me, but I love it). The storekeeper has great fun with me, I will pretend to be ignorant if it amuses him. I saw a small glass with some leaves in it last time I was there and would love to ask him but, communication has been difficult (how many languages can we say LIME?). I’ll deal with him, I know I am lucky to have the store and humoring the storekeeper is a small price.
I will try to make this. I am fascinated with the concepts and I love all types of stews, I even have some complex ones with Porcini mushrooms, which I horde whenever I find them. I actually thought I would cheat at this and checked out some mixes. I guess they would be good if one is looking to add massive sodium. I figure if I can get either the lemongrass or the lime leaves, I can sub as you suggest for the other. This looks really good, and your choice of the ingredients is exactly the version I want to try!
I understand it, now I have to figure out how to get the last two products, or even one.
In the meantime I am very happy with the Nasi Goreng, which I am making today.
Elizabeth
BA HA HA! I can just picture it!!! I do hope you give this a go. The depth of flavour, the incredible layers, it is to die for!!! 🙂
Hi Nagi, this was really good, an A+ for an excellent recipe.The flavors were special, the small touch of Tamarind blended so perfectly. No flavor or aroma overpowered and it just was exceptional. The instructions were clear and correct as well. I was able to get lemongrass and I understand why it works, I was not able to get the lime leaves and got a bit grumpy about it, but after an initial taste of the curry, I rasped a lime for zest and got that small bit of juice and it was so perfect that I cannot imagine it without.
This was an adventure to an exciting recipe and I appreciate it.
Elizabeth
YESSSSSS!!! I am SO glad you enjoyed this Elizabeth, I have a very big soft spot for this recipe! N x
Hi nagi ,I am making this tomorrow but could only get dry galangal and dry lemongrass will this be ok still ?or should I add fresh lime aswell.
Hi Katherine, so sorry for the late response! They will work ok, not quite the same, but trust me, plenty of other flavours in this so it will still taste amazing!!! 🙂
Hi Nagi, I’m just about make your recipe, it looks and sounds gorgeous. I have read it again and again but haven’t seen the instructions for pressure. I s e the notes for slow cooker. Would you be able to help on this matter? Thank you.
Hi Kenneth! It’s in Note 7 next to the slow cooker instruction: “Slow cook on low for 6 hours (or pressure cook on high for 30 minutes).” 🙂
What a beautiful website and so eclectic. Great photos. My wife is Malaysian. I’m cooking the rendang as we miss it so much. The recipe looks totally authentic. Thanks for posting it.
Oooh!! I hope you love it!!
I just cooked this rendang and it is so good. Overnight rendang is even better. Thanks you so much for the recipe.
I know, isn’t it incredible the next day?? I LOVE food that tastes even better the next day!!
I’m about to get an electronic pressure cooker for the holidays. I can’t find where you put the instructions for the pressure cooker version…