Best 3 Malaysian Beef Rendang Recipes

Originating from Indonesia and Malaysia, beef rendang is a delectable dish that has gained immense popularity worldwide. Renowned for its rich flavors and tender meat, this slow-cooked beef stew is a true culinary masterpiece. The dish features succulent beef simmered in a fragrant blend of spices, coconut milk, and herbs, resulting in an explosion of flavors with every bite.

The recipes provided in this article offer a comprehensive guide to preparing this mouthwatering dish. From traditional methods to modern interpretations, each recipe caters to various tastes and skill levels. Whether you prefer the classic beef rendang or are looking for a twist on this timeless recipe, you're sure to find the perfect rendition to satisfy your cravings.

The first recipe takes a traditional approach, using a combination of aromatic spices and herbs to create an authentic Indonesian beef rendang. The detailed instructions ensure that even novice cooks can achieve restaurant-quality results. For those seeking a richer and creamier version, the second recipe incorporates coconut milk, creating a luxurious and flavorful sauce that pairs perfectly with the tender beef.

If you're short on time or prefer a simplified version, the third recipe offers a quick and easy beef rendang that delivers on taste without compromising on convenience. For those with dietary restrictions, the fourth recipe presents a gluten-free alternative, ensuring that everyone can enjoy this delectable dish.

Additionally, the article provides valuable insights into the history, origins, and cultural significance of beef rendang. With its enticing aroma and captivating flavors, this dish has become an integral part of various celebrations and gatherings, symbolizing unity, hospitality, and the richness of Southeast Asian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF RENDANG (THE BEST!)

Beef Rendang (The Best!) image

Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.

Provided by Rasa Malaysia

Categories Malaysian Recipes

Time 1h45m

Number Of Ingredients 20

Ingredients

1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 2-inch length
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, cut into 4-inch length and pounded
1 cup thick coconut milk, coconut cream
1 cup water
2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
6 tablespoons kerisik, toasted coconut
1 tablespoon sugar or palm sugar to taste
salt to taste
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded

Steps:

Chop the spice paste ingredients and then blend it in a food processor until fine.
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 the 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. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
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 overnight.

Nutrition Facts : Calories 416 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 People, Sodium 132 milligrams sodium, Sugar 9 grams sugar

MALAYSIAN BEEF RENDANG

Malaysian Beef Rendang image

This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.

Provided by Trevor Hobson

Categories World Cuisine Recipes Asian Malaysian

Time 2h

Yield 6

Number Of Ingredients 18

Ingredients

⅜ pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 ¼ pounds beef stew meat, cut into 1 inch cubes
1 ½ tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 ⅔ cups coconut milk
⅞ cup water
salt to taste

Steps:

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
Grind the coriander, fennel, cumin and nutmeg.
Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Nutrition Facts : Calories 653.8 calories, Carbohydrate 24.9 g, Cholesterol 63.3 mg, Fat 54.5 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 37.4 g, Sodium 82.9 mg, Sugar 6.4 g

RENDANG GAGING (BEEF STEW)

Rendang Gaging (Beef Stew) image

This is a Malaysian version of beef stew, which can be served with rice or bread. This recipe is also suitable for the slow cooker.

Provided by shakiraayden

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h32m

Yield 8

Number Of Ingredients 13

Ingredients

5 shallots, halved
5 stalks lemongrass, bottom thirds only, peeled
5 cloves garlic
1 (1 inch) piece fresh ginger root
1 (1 inch) piece galangal
5 dried red chile peppers, or more to taste
3 tablespoons vegetable oil
2 tablespoons curry powder
2 pounds beef stew meat, cut into 1-inch pieces
1 cup coconut milk
1 tablespoon vinegar
2 teaspoons brown sugar
salt to taste

Steps:

Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 12.4 g, Cholesterol 62.6 mg, Fat 26.8 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 12.3 g, Sodium 73.6 mg, Sugar 2.2 g

Tips:

Choose the right cut of beef: Chuck steak, brisket, or short ribs are all good choices for rendang. These cuts have a lot of connective tissue, which will break down and become tender during the long cooking process.
Marinate the beef: Marinating the beef in a mixture of spices and aromatics will help to infuse it with flavor. Be sure to marinate the beef for at least 2 hours, or overnight if possible.
Cook the beef slowly: Rendang is a dish that takes time to cook. The beef should be cooked over low heat for at least 2 hours, or until it is fall-apart tender.
Use a heavy pot: A heavy pot will help to distribute the heat evenly and prevent the rendang from burning.
Don't be afraid to adjust the spices: The amount of spices used in rendang can be adjusted to taste. If you like your rendang spicy, add more chili peppers. If you prefer a milder flavor, use less.

Conclusion:

Rendang is a delicious and flavorful dish that is sure to impress your family and friends. It is a great dish to serve at a party or potluck. With a little planning and effort, you can easily make this classic Malaysian dish at home.