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Beef Rendang Recipe

  • Total Time: 2 hours 45 minutes


This authentic Malaysian Beef Rendang is a flavorful, aromatic dish with tender meat slow-cooked in a rich and spicy sauce, perfect for special occasions or family gatherings.



25 dried chilies, adjust to taste

6 lemongrass stalks, white part only

2-inch piece galangal

2-inch piece ginger

6 garlic cloves

1 onion

1 cinnamon stick

1 star anise

4 cloves

4 cardamom pods

1 additional lemongrass stalk, bruised

2.2 lbs (1 kg) beef chuck, cut into 2-inch cubes

10 kaffir lime leaves, thinly sliced

2 tbsp coconut sugar

2 tsp salt

1 tbsp concentrated cooking tamarind

14 oz (400 ml) can coconut milk


  1. Remove seeds from dried chilies and cut them into small pieces. Soak in boiling water for 30 minutes, then drain and add to a food processor.
  2. Chop lemongrass, galangal, ginger, garlic, and onion, and add them to the food processor. Blend into a fine paste, adding a splash of water to help the blending process.
  3. Heat oil in a pan on medium heat, and add the cinnamon stick, star anise, cloves, cardamom pods, and bruised lemongrass. Cook for a minute until fragrant.
  4. Add the rendang paste to the pan and cook for 10-15 minutes, stirring occasionally, until it thickens.
  5. Add the beef to the pan, ensuring each piece is coated with the paste.
  6. Add kaffir lime leaves, coconut sugar, salt, tamarind, and coconut milk. Mix well and bring to a simmer.
  7. Cover with a lid and cook for 1 hour, stirring occasionally.
  8. Remove the lid and continue cooking until the sauce dries up and the meat is tender and caramelized.
  • Prep Time: 45 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Cuisine: Malaysian


  • Serving Size: 6 servings
  • Calories: 500
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 32g
  • Saturated Fat: 20g
  • Unsaturated Fat: 8g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 105mg