Beef Rendang
Beef Rendang is a Malaysian classic for good reason — ground beef does most of the work, and the method is approachable enough for a weeknight. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 1 lb Ground Beef
- 5 Tbs Vegetable Oil
- 1 Cinnamon Stick
- 3 clove 3 Cloves
- 3 Star Anise
- 3 Cardamom
- 1 cup Coconut Cream
- 1 cup Water
- 2 Tbs Tamarind Paste
- 6 Lime
- 1 Tbs Sugar
- 5 Challots
Method
- 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. 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. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Tips for the best Beef Rendang
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Beef Rendang recipe medium to make?
It is rated medium: 12 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for ground beef?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Beef Rendang ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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