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Malaysian Beef Rendang (Slow-Simmered Dry Caramelized Coconut and Lemongrass Beef Curry)
Repeatedly celebrated as one of the world's greatest dishes: tender beef chuck slow-simmered in rich coconut milk with lemongrass, galangal, and kaffir lime leaves until all liquid evaporates and the meat caramelizes in its own aromatic oil with toasted grated coconut (kerisik).
Prep
25 min
Cook
100 min
Total
125 min
Ingredients
servings
6
- Beef chuck roast, trimmed and cut into 4cm cubes1000 g
- Full-fat thick coconut milk600 ml
- Desiccated coconut, toasted golden brown and ground into paste (kerisik)60 g
- Lemongrass stalks, bruised3 stalk
- Fresh kaffir lime leaves, torn5 pc
- Shallots6 pc
- Fresh ginger root30 g
- Garlic cloves5 clove
- Palm sugar or brown sugar1 Ā½ tbsp
- Fine sea salt1 Ā½ tsp
Preparation Steps
1
Blend shallots, garlic, and fresh ginger into a smooth spice paste (rempah).
3 min timer
2
Toast coconut flakes dry in skillet until deeply golden; pound in mortar into an oily aromatic paste (kerisik).
6 min timer
3
Place beef, spice paste, coconut milk, lemongrass, lime leaves, and salt in heavy pot. Simmer 75 mins until beef is very tender.
75 min timer
4
Stir in kerisik paste and sugar. Simmer uncovered, stirring constantly, until all sauce reduces and beef fries in its own rendered coconut oil into dark mahogany.
25 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
580
Protein
38g
Carbohydrates
12g
Fat
44g
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
