Beef Rendang with Coconut Cilantro Rice
This is a authentic beef rendang recipe I learned to make in Indonesia! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.
If you’ve ever wandered the aisles of a Southeast Asian night market, where purveyors of spice and seasonings reign and foodies are welcome to run wild, you’ve likely been entranced by the symphony of it all. Truly, the spectacle of colors and sounds is a mesmerizing display of the many cultures that came together to form modern life in the region. And at the center of this extravaganza is the food. Food is the go-to love language in these streets.
We’re transporting ourselves to these flavorful aisles of the pasar malam – or, actually, the spice aisles of our favorite supermarket – to collect the ingredients for traditional beef rendang. This is Malaysia’s answer to comfort food, perfect for Sunday suppers, like pot roast, but with much more spice. Think coriander, ginger, nutmeg, turmeric, cumin, garlic, lemongrass and on and on. This dish brings the heat and warms the soul, beautifully cooled and complemented by Chef Jon Ashton’s coconut cilantro rice.
What is Rendang?
Rendang is a rich and tender coconut beef stew which is extremely flavorful and beef rendang is the most popular rendang, there are variations such as chicken rendang and lamb rendang.
It’s probably the most famous beef recipe in Malaysia, Indonesia, and Singapore.
Origins of Rendang
Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau, Sumatraethnic group of Indonesia.
It’s often served at ceremonial occasions such as weddings and to honor guests.
What cut of beef for rendang?
Inexpensive cuts, such as chuck or stewing meat. The beef will become tender as it gently simmers in the sauce for a couple hours.
I cut the pieces into 1 1/2 inches, after the slow cooking, each piece of beef is tender with the aromatic and coated with rendang curry paste.
Get the Recipe: Beef Rendang with Coconut Cilantro Rice
- 2 lemongrass stalks, dry outer leaves removed, roughly chopped
- 3 medium-sized red onions, quartered
- 6 garlic cloves, peeled
- 3 1/2 ounces fresh root ginger, peeled and roughly chopped
- 3 red chilies, roughly chopped (feel free to remove ribs and seeds)
- 3 tablespoons olive oil
- 1/4 teaspoon ground nutmeg
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 3 pounds boneless beef chuck, cut into 2″ pieces
- 14 ounce can coconut milk
- 2 3/4 cups chicken stock
- 4 fresh Markrut (Kaffir) Lime leaves, or two 3-inch strips each of lemon zest and lime zest
- 1 cinnamon stick
- 2 tablespoons light brown sugar
- 1 lime, juiced
- 2 tablespoons dark soy sauce
- Salt and pepper, to taste
- 1/4 cup dried coconut flakes, toasted
- 1/3 cup unsalted dry-roasted peanuts, finely chopped
Coconut Cilantro Rice
- 14 ounce can light coconut milk
- 1 3/4 cups chicken stock
- 2 teaspoons kosher salt, or to taste
- ½ teaspoon ground ginger
- 1 bay leaf
- 2 tablespoons coconut oil
- 3 ¼ inch coin sized slices of fresh ginger
- 1 garlic clove
- 2 cups basmati rice, rinsed clean
- 2 tablespoons chopped cilantro
- 1/4 cup chopped almonds
- Place all the Spice Paste ingredients in a food processor and pulse until everything is blended to a fine paste. You may have to remove lid and scrape down the bowl a couple of times.
- Heat a Dutch oven to medium high and add the spice paste. Fry and gently stir for 3 – 4 minutes.
- Add the boneless beef chuck to the pan and stir to coat in the paste and spices. Cook for 5 minutes, stirring constantly until the meat starts to change color. Add the coconut milk and chicken stock into the Dutch oven. Add the lime leaves, cinnamon stick, brown sugar, lime juice, soy sauce, and salt and pepper. Bring to a simmer.
- Gently simmer uncovered for about 2 ½-3 hours, or until the meat is meltingly tender and the sauce is thickened (it will have a nice gloss to it). Fish out the lime leaves and cinnamon stick. Take a taste and season with salt and pepper (if needed).
- Garnish with coconut flakes and chopped peanuts.
Coconut Cilantro Rice
- Heat oven to 425 F.
- Place coconut milk, chicken stock, bay leaf, and ground ginger in a saucepan and bring it to a simmer.
- While the coconut milk is heating up, heat a dutch oven to medium-high. Add the coconut oil. When the oil shimmers, add the fresh ginger, garlic clove and cook for 1 minute more, or until the garlic clove browns. Add the rice to the dutch oven and stir to coat the grains of rice. Now add the warmed coconut milk. Cover the dish tightly with aluminum foil, place the lid on top and place in the oven for 25 minutes.
- Remove the dish from the oven and allow it to sit on the stove top for another 5 to 10 minutes. Fish out the sliced ginger, garlic clove and bay leaf. Take a taste of the rice, and feel free to add more salt and pepper. Once seasoned, gently fluff the rice with a fork.
- When ready to serve, top with chopped cilantro and toasted almonds.