Slow-Cooked Beef Rendang – Rich Malay Coconut Curry
This slow-cooked beef rendang is a flavorful Malay coconut curry with tender chunks of braised beef, aromatic spices, and a glossy, caramelized coconut sauce. Perfect for a make-ahead dinner, it develops even deeper flavor when reheated the next day, served best with jasmine rice and fresh herbs.
Ingredients
Spice Paste Ingredients
- 1 white onion quartered
- 4 cloves garlic peeled
- 1 thumb-sized piece ginger peeled
- 2 stalks lemongrass white part only, roughly chopped
- 2 red chilies deseeded
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp salt
Main Ingredients
- 600 g braising beef cut into chunks
- 400 ml coconut milk
- 200 ml water
- 2 kaffir lime leaves
- 1 cinnamon stick
- 2 star anise
- 2 tbsp desiccated coconut toasted
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp fish sauce
Serving & Garnish
- jasmine rice to serve
- fresh coriander for garnish
Instructions
Prepare Spice Paste
- Preheat the oven to 150°C (300°F). Blend all the spice paste ingredients in a food processor until smooth. Add a little water if needed to help blend.
- Heat 2 tbsp of oil in a large deep saucepan. Add the spice paste and cook for 7 minutes until fragrant and deepened in color.
Cook Beef and Build Sauce
- Add the beef chunks to the paste and stir to coat. Cook for 5 minutes until the beef is lightly browned.
- Pour in the coconut milk and water, then add the kaffir lime leaves, cinnamon stick, star anise, and toasted desiccated coconut.
Braise and Reduce
- Bring to a gentle simmer, then cover and transfer to the oven for 2 hours.
- Uncover and cook for another hour until the sauce is thick and reduced.
- Stir in brown sugar, soy sauce, and fish sauce. Remove the cinnamon stick and star anise.
Serving
- Serve hot with steamed jasmine rice and garnish with fresh coriander.
Notes
- This rendang tastes even better the next day as flavors deepen.
- Store in the fridge for up to 4 days or freeze portions for up to 3 months.