Beef Rendang (The BEST Recipe!)

Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!

Authentic Beef Rendang Recipe

Rendang is a rich and tender coconut beef stew known for its intense and complex flavors. Called rkick the meat in local Indonesian and Malaysian languages, it is arguably the most famous beef recipe in Indonesia, Malaysia, and to a lesser extent, Singapore.

Other than that, it’s also the #1 dish on the World’s 50 Best Foods compiled by CNN. As more chefs learn to cook beef rendang, there have been many controversies about the recipe and cooking methods of the dish.

In 2018, a Masterchef UK judge criticized a Malaysian-born contestant’s rendang for not being crispy. His comment drew massive uproars on social media with many Asians pointing out that rendang is not meant to be crispy but rather a rich and tender stew.

Ultimately, the protein used in the recipe is never deep-fried, but simmered and then stewed for hours with spices and coconut milk. The end result should be a rich, tender, and deeply flavorful meat stew.

Make a batch of this Malaysian beef rendang recipe and enjoy bowls of spicy, creamy, and tender beef stew for days. It’s the most authentic beef rendang recipe you’ll find online with over 700 votes and an average rating of 4.6!

Origins Of Rendang

Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia.

It is often served on ceremonial occasions to honor guests and celebrate special events, making it an integral part of Indonesian culture.

I believe the dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay Peninsula during the era of the Melaka Sultanate.

Malaysians, especially the Malay community, love rendang just so much that it has become a staple in their cuisine as well.

Beef Rendang Ingredients

Main Ingredients

The core of beef rendang is the spice paste, as well as the various aromatic spices: cinnamon, cardamom pods, cloves, and star anise). Here are some of the main ingredients, including what you will need for the spice paste:

• Boneless beef short ribs – this is the best cut of beef for this recipe. Make sure to cut the beef into cubes. Make sure you don’t cut it too small as the meat might break apart after cooking.
• Coconut milk – if you like a creamier and richer taste, opt for coconut cream, which is thicker in consistency compared to coconut milk.
• Kaffir lime leaves – impart the iconic floral aroma and perfume the dish with citrusy fragrance. I recommend buying fresh leaves to get more of that citrusy flavor. They freeze really well, so you can buy a bunch and keep them in the freezer to use in Tom Yum Soup, Sambal Udang, and Beef Penang Curry.
• Spices – I use fresh cinnamon, cloves, star anise, and cardamom, but you can also use the powdered version.
• Tamarind juice – the tart tamarind balances out the richness of the coconut milk. I use tamarind pulp soaked in warm water, but you can also use tamarind puree.
• Rustle – toasted grated coconut gives the dish a nutty and earthy flavor.

Rendang Spice Paste Ingredients

• Dried chilies – add as much or as little as you like depending on preference. You can use half the amount in this recipe for a milder stew.
• Galangal – if you cannot find galangal, skip it altogether. It tastes like ginger but it is more sour and peppery.
• Lemongrass – use only the white part, slice thinly. Smash them a little bit using the back of your knife to infuse more flavor into the dish.
• Shallots
• Garlic
• Ginger

See the recipe card for full information on ingredients.

Secret Ingredient Of Rendang Paste

To make the best beef rendang, you need to have the secret ingredient rustle or toasted coconut. Many traditional Indonesian and Malaysian recipes call for rustle. This golden-toasted shredded coconut adds immense aromas, earthy nuances, and vibrant textures to the finished dish.

Expert Tip #1: My late grandmother taught me the technique of pounding the rustle using a traditional stone mortar and pestle. This process breaks down the fiber in the toasted shredded coconut and releases the fat contents in the toasted coconut. When adding pounded rustle to the list of ingredients, you will have the richest, creamiest, and “lemak” (meaning “fat” in Indonesian-Malaysian language) rendang ever!

Expert Tip #2: Another technique is to slow-cook the meat on low heatpreferably over a charcoal fire, in a clay pot, and cover it with its lid. In the modern-day kitchen, you can just use a pan or pot to slowly stew and simmer the beef and reduce the liquid during the cooking process. You’ll get the most tender and melt-in-your-mouth soft meat ever!

Recipe Variations

While beef rendang is the poster child, there are other variations such as chicken rendang and lamb rendang that are equally delicious. Chicken rendang is often used as a filling in baked buns, and it is an all-time favorite of locals.

For vegans and vegetarians, you can certainly use fried tofu or tempeh. For seafood lovers, prawn rendang (shrimp) is a good option.

Regardless of which protein you use, slow-cooked beef rendang is absolutely delicious and best with steamed rice like nasi lemak.

How To Make Beef Rendang

Beef rendang, or any beef stew, is a labor of love, as it requires patience and time to achieve the perfect balance of flavors. Here’s how to make rendang the traditional way:

Step 1: Chop the spice paste ingredients and then blend in a food processor until fine.

Step 2: Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

Step 3: Add the kaffir lime leaves, kerisik (toasted coconut), sugar, or palm sugar, stirring to blend well with the meat.

Pro tip: To prepare the kerisik, add the grated coconut to a dry wok and stir continuously until it turns golden brown.

Step 4: Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for storage.

Make The Best and Most Authentic Rendang

The best and most authentic meat rendang should be somewhat dry (as pictured here). Please take note of that this is not a curryand the dish should never be watery like this Panang Curry. The meat should be generously coated with the rendang paste.

I suggest you make a big serving (you may double or triple this recipe), so you have some leftovers. The flavors and aroma become more intense the next day that some prefer to wait and eat it on the second day. In fact, the Minangkabau saves the dish for months as the complex taste and flavor develop over time.

Frequently Asked Questions

What To Serve With Rendang

Serve this Malaysian beef rendang with rice, noodles, or bread. For an easy and traditional Malaysian weeknight dinner, I recommend the following recipes:

I hope you enjoy this post as much as I did. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Indexand stay updated by subscribing to my newsletters and following me on Facebook, Pinterestand Instagram for new updates.

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