Beef Rendang (The BEST Recipe!) - Rasa Malaysia (2024)

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

What Is Rendang?

Rendang is a rich and tender coconut beef stew which is explosively flavorful. It’s a celebrated Indonesian recipe. Called “rendang daging” in local Indonesian and Malaysia language, it’s arguably the most famous beef recipe in Indonesia, Malaysia and to a lesser extent, Singapore.

Other that that, it’s also the #1 dish on “World’s 50 Best Foods” compiled by CNN. As the world discovers it, there has been much controversies and ignorance on the recipe and cooking methods, as more chefs learn to cook this dish.

In 2018, a Masterchef UK judge criticized that rendang is not crispy. His comment drew massive uproars on the social media and online.

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 is a rich, tender and deeply flavorful meat stew.

Origins of Rendang

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

It’s often served at ceremonial occasions and to honor guests.

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.

This dish is well loved by many Malaysians, especially the Malay community.

Ingredients

The core of beef rendang is the spice paste, as well as the various aromatic spices (cinnamon, cardamom pods, cloves and star anise) used in the recipe.

The spice paste consists of the following main ingredients:

• Shallots
• Galangal – if you cannot find galangal, skip it altogether
• Lemongrass
• Garlic
• Ginger
• Dried red chilies

Recipe Variations

While beef rendang is the poster child, there are variations such as chicken rendang and lamb rendang. Chicken rendang is often used as a filling in baked buns, and they are a favorite for the locals.

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

Regardless of which protein you use, rendang is absolutely delicious and best with steamed rice, for example: nasi lemak.

What Kind of Beef for Rendang?

I used boneless beef short ribs or stew beef. The cut of beef will ensure that you have soft and tender beef once it’s cooked.

You have to cut the beef into small pieces to ensure that after the slow cooking, each chunk of beef is tender with the aromatic rendang curry paste.

Secret Ingredient of Rendang Paste

To make the best rendang, you need to have the secret ingredient: kerisik or toasted coconut. Many traditional Indonesian and Malaysian recipes call for kerisik. The golden-toasted shredded coconut adds immense aromas, earth nuance and vibrant textures to the finished dish.

Another tip is to slow cook the meat on low heat; slowly stew and simmer the beef and reduce the liquid during the cooking process.

The Best and Most Authentic Rendang

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

I suggest that you make a big serving (you may double or triple my recipe) so you have some leftovers. The flavors and aroma become more intense the next day. The Minangkabau save the dish for months as the complex taste and flavor develop over time.

Do try my recipe because it’s the most delicious and best beef rendang recipe you will find online!

How Many Calories per Serving?

This recipe is only 416 calories per serving.

What to Serve with This Recipe?

Serve this dish with rice, noodles or bread. For a traditional Malaysian meal and easy weeknight dinner, I recommend the following recipes.