Public recipe with member extras
Malaysian Beef Rendang
A dry, intensely spiced curry where beef is slow-simmered until the coconut milk reduces entirely into a rich, dark glaze.
Authentic Savory Soups, Curries & Sides · Special Occasion Cooking · Slow-Simmered Mains
What you need
Ingredients
- 2 lbs Beef Chuck, cubed
- 2 cans (13.5 oz each) Coconut Milk
- 4 shallots, blended to a paste
- 4 cloves Garlic, blended to a paste
- 2 tbsp Fresh Ginger, blended to a paste
- 3 tbsp Red Chile Paste
- 2 stalks Lemongrass, bruised
- 2 Kaffir Lime Leaves
- 2 tbsp Tamarind Paste
- 1 tbsp Palm Sugar
Method
Instructions
- Heat 2 tablespoons of neutral oil in a large, heavy pot over medium heat, then combine the shallot, garlic, and ginger pastes with the chile paste in a large, heavy pot over medium heat and fry 3 to 4 minutes until fragrant.
- Add the beef and sear on all sides.
- Pour in the coconut milk, lemongrass, and kaffir lime leaves. Bring to a simmer, then reduce heat to low.
- Simmer uncovered for 2 to 2 1/2 hours, stirring occasionally, until the liquid reduces dramatically and darkens.
- In the final 30 minutes, stir in the tamarind paste and palm sugar, and stir more frequently as the sauce thickens to a near-dry glaze.
From The Arrogant Hippie Culinary Journal: Coconut Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.