Authentic Malaysian Beef Rendang Recipe


Beef Rendang is probably my favourite Malaysian dish. Whenever I'm out and it's on the menu, I am kidding myself that I am considering the other options before I opt for a good ol' rendang. 

The best beef rendang I've had was, unsurprisingly, in Kula Lumpur. It was just packed with flavour and I still remember it as some of the best food I've had while travelling! 

Authentic Malaysian Beef Rendang
Up until now, I've been reluctant to cook beef rendang myself because it can be difficult to get it soft enough. Now, I use a pressure cooker and it's made the world of difference.

You can, however, cook this dish without a pressure cooker, it will just take longer.

This recipe was a slam dunk. It was a complete hit with all the authentic beef rendang taste (and I've eaten a lot of beef rendang). So here it is!

Beef Rendang Recipe


🍴   Serves: 4
⏰ Prep Time: 10 minutes
🍳 Cook Time: 1 hour 15 minutes
⏳  Total Time: 1 hour 25 minutes
🎯 Calories: 560 per serving

🌱 Dietary Information: Gluten-free, low-Fat, dairy-free.

Ingredients

1kg boneless beef roughly diced
6 tbs olive oil
2-inch cinnamon stick
6 cloves
3 star anise
6 green cardamoms
1 tsp lemongrass paste
2 tsp tamarind pulp soaked in 50ml water
200ml coconut milk
100ml water
6 tbsp kerisik (toasted desiccated coconut) 
6 dried kaffir lime leaves
1 tbsp sugar
1 tsp salt (or to taste)

Rendang Paste:
1.5 white onions diced
2-inch ginger peeled and finely diced
3 tsp lemongrass paste
5 cloves of garlic finely diced 
1 scotch bonnet pepper 

Method

1. Roughly chop all the ingredients for the rendang paste and blend in a food processor.

2. In a large heavy based pan, or a pressure cooker, heat the olive oil and add the rendang paste along with the cinnamon stick, cloves, cardamoms and star anise and cook for 3- 4 minutes on high heat. 

3. Add the beef and coat in the rendang paste until the outer flesh changes colour. Add the lemongrass, tamarind, coconut milk and water. 

If you are cooking the rendang in a pressure cooker, then keeping the heat on high, shut the lid, and allow the pressure to build before lowering it to medium heat and cooking for 45 minutes.

If you are cooking the rendang in a normal heavy base pan, then place a lid on the pan, bring the rendang to the boil, turn the heat to low and allow it to slowly cook for an hour. Sometimes it can take up to an hour and a half depending on your cooker.

4. Meanwhile, for the kerisik, use a non-stick pan to dry roast the desiccated coconut, occasionally stirring it, until it turns golden brown.

5. When the beef rendang is cooked, take the lid off, turn the heat to high, and add the kerisik, crumble in the dried lime leaves, sugar and salt. Boil until the excess water is dried up and the mixture has thickened. 

6. Garnish your beef rendang with red chilli and serve with rice. 


Enjoy!
SHARE:
Blogger templates by pipdig