Beef Rendang
Beef Rendang from Malaysia.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 1 hr 31 min
- Rest
- None
- Total
- 1 hr 41 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Chop the spice paste ingredients and then blend it 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, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
What you'll need
12 ingredients. Tap each one once it's out on the bench.
Ingredients
- Beef454 g
- Neutral oil74 ml
- Coconut cream237 ml
- Water237 ml
- Tamarind30 ml
- Lime6
- Sugar15 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Chop the spice paste ingredients and then blend it 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.
Step 2
Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
1 min
Step 3
Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up.
90 min
Step 4
Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Nutrition
Per serving · estimate
- Calories
- 1160 kcal
- Protein
- 51.7 g
- Carbs
- 129.6 g
- Fat
- 65.6 g
- Saturated fat
- 23.6 g
- Fibre
- 43.5 g
- Sugar
- 23.2 g
- Sodium
- 362 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
lime → lemon
Works in most savoury cooking. Desserts may notice.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Beef Rendang take?
1 hr 41 min all in — 10 min prep, 1 hr 31 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
7 more questionsFewer questions
What equipment do I need?
Frying pan, Saucepan, Blender.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. lime → lemon. Works in most savoury cooking. Desserts may notice.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.