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Beef Rendang

Beef Rendang
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A rich, aromatic, and spicy halal-friendly Beef Rendang recipe, inspired by traditional Malaysian and Indonesian curry. This culinary masterpiece features tender halal beef slow-cooked in a vibrant spice paste (rempah) and creamy coconut sauce until the liquid evaporates, and the spices become intensely flavorful, clinging beautifully to the beef. It's a comforting, yet exotic, family dinner that is naturally nourishing and perfect for special occasions or meal prep.

Ingredients

Scale

2 lbs Halal Beef Stew Meat (chuck or brisket), cut into 2-inch pieces
2 cans (13.5 oz each) Full-fat Coconut Milk
1 can (5.4 oz) Coconut Cream
6–8 leaves Kaffir Lime Leaves
2 stalks Lemongrass Stalks, bruised
2 leaves Turmeric Leaves (optional, tied in a knot)
2 tbsp Tamari (halal soy sauce)
1 tbsp Brown Sugar (or palm sugar)
To taste Salt
3 tbsp Cooking Oil (halal vegetable oil)
6–10 Red Chilies (fresh, adjust to spice preference)
4–5 medium Shallots
4–5 cloves Garlic Cloves
1.5 inch piece Ginger, peeled and chopped
1.5 inch piece Galangal, peeled and chopped
1 stalk Lemongrass Stalk (bottom white part only), chopped
4–5 nuts Candlenuts (or macadamia nuts), lightly toasted
1 inch piece Dried Turmeric Root (or 1 tsp ground turmeric)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Fennel Powder

Instructions

  1. Prepare the Beef: Pat your halal beef stew meat dry with paper towels. Season generously with salt
  2. Make the Spice Paste: Roughly chop the shallots, garlic, ginger, galangal, lemongrass, chilies, and turmeric root. Place them in a food processor or blender along with the candlenuts, coriander powder, cumin powder, and fennel powder. Add a tablespoon of cooking oil or a splash of water to help blend. Process until you achieve a smooth, fine paste
  3. Sauté the Spice Paste: Heat 2 tablespoons of halal cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the prepared spice paste. Cook, stirring constantly, for about 8-10 minutes, until it becomes very fragrant and the oil separates from the paste. This step is crucial for developing deep flavors
  4. Brown the Beef: Add the beef pieces to the pot with the sautéed spice paste. Stir well to coat all the beef evenly. Cook for 5-7 minutes, turning occasionally, until the beef is lightly browned on all sides
  5. Add Liquids and Aromatics: Pour in the two cans of full-fat coconut milk and the can of coconut cream. Add the bruised lemongrass stalks, kaffir lime leaves, and tied turmeric leaves (if using). Stir in the tamari and brown sugar. Bring the mixture to a gentle boil, then immediately reduce the heat to low
  6. Simmer and Reduce: Cover the pot and simmer the Beef Rendang for at least 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking. The sauce will gradually thicken during this time
  7. Uncover and Dry Out: After the beef is tender, remove the lid. Continue to simmer the Beef Rendang uncovered for another 30-60 minutes, or even longer, over low heat. Stir more frequently now, gently scraping the bottom to prevent burning. The goal is for the liquid to evaporate, and the sauce to thicken considerably, coating the beef beautifully. This process is key to achieving the signature 'dry' texture of authentic Beef Rendang. The oil will render out, and the spices will cling to the beef, turning a rich dark brow
  8. Final Seasoning: Taste the Beef Rendang and adjust salt if needed. Remove the lemongrass stalks, kaffir lime leaves, and turmeric leaves before serving

Notes

Patience is key: Do not rush the simmering and reduction process; longer cooking yields more tender beef and intense, caramelized flavors.

Quality Beef: Opt for halal beef chuck or brisket for incredibly tender and succulent results after long cooking.

Fresh Spices: Use fresh galangal, ginger, and lemongrass for the best aroma and taste.

Bruise Lemongrass: Bruise lemongrass stalks with the back of a knife to release their aromatic oils.

Avoid Burning Paste: Sauté the spice paste over medium heat, stirring constantly, to cook out raw flavors without burning.

Low and Slow: Maintain a very low simmer after adding coconut milk to prevent it from splitting.

Stir Frequently During Reduction: During the final reduction, stir often to prevent sticking and scorching at the bottom of the pot.

Resting Improves Flavor: Beef Rendang tastes even better the next day as flavors meld and deepen.

Storage: Store cooled rendang in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months; portion into individual servings for convenience.

Reheating: Gently reheat on the stovetop over low to medium heat, stirring occasionally. Add a splash of halal beef broth or coconut milk if the sauce has thickened too much. From frozen, thaw overnight in the refrigerator before reheating, or reheat directly in a microwave, stirring every few minutes.

Nutrition

Find it online: https://fabiloustaste.com/beef-rendang/