🇲🇾 Malaysia · Food
Beef Rendang
By eatmundo · August 4, 2026
A slow-cooked, caramelized beef curry originating from the Minangkabau people. The beef is braised in coconut milk and a rich spice paste until the liquid evaporates, leaving a dark, complex, and intensely flavorful dry curry.
Ingredients
check them off as you prepareHow to Make It
- 1
Blend the chili paste, galangal, and lemongrass into a fine paste using a blender.
- 2
In a heavy-bottomed wok, combine the beef, spice paste, and coconut milk over medium heat.
- 3
Add the turmeric leaf and simmer, stirring occasionally, until the coconut milk starts to reduce into oil.
- 4
Stir in the toasted coconut paste, which provides the characteristic nutty aroma and deep color.
- 5
Lower the heat to low; this dish requires patience and constant stirring to prevent burning as it caramelizes.
- 6
Add the tamarind paste and continue to cook for at least 45-60 minutes.
- 7
Watch for the color change: the sauce should transition from golden-brown to a very dark, rich espresso color.
- 8
Season with salt, ensuring the meat is completely tender and the fat has separated from the spices.
- 9
Serve warm; Rendang is often considered even better the next day after the flavors have matured.
Frequently Asked Questions
What cut of beef is best?+
Use a tough, connective-tissue-rich cut like beef chuck or brisket as it breaks down beautifully during long cooking.
Can I use store-bought coconut milk?+
Yes, full-fat canned coconut milk is perfect for this dish. Do not use light versions.
What is toasted coconut paste?+
Known as 'kerisik', it is freshly grated coconut toasted until dark brown and ground into an oily paste.
How do I know when it is done?+
The dish is ready when almost all the liquid has evaporated, the oil has separated, and the meat is dark and coated in the spices.
Mundo Match
Dishes across the world that share Beef Rendang's core ingredients.
