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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.
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Prep Time 20 minutes
Cook Time 3 hours
Braising and Reduction Time 1 hour
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 550
Ingredients Method Notes

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

Method
 

Prepare Spice Paste
  1. 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.
  2. 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
  1. Add the beef chunks to the paste and stir to coat. Cook for 5 minutes until the beef is lightly browned.
  2. Pour in the coconut milk and water, then add the kaffir lime leaves, cinnamon stick, star anise, and toasted desiccated coconut.
Braise and Reduce
  1. Bring to a gentle simmer, then cover and transfer to the oven for 2 hours.
  2. Uncover and cook for another hour until the sauce is thick and reduced.
  3. Stir in brown sugar, soy sauce, and fish sauce. Remove the cinnamon stick and star anise.
Serving
  1. 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.