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Authentic Malaysian Beef Rendang (Slow-Caramelized Dry Coconut Beef Curry)
Repeatedly voted the world's most delicious dish: beef chuck simmered slowly for 3 hours in thick coconut milk, galangal, lemongrass, chilies, and toasted desiccated coconut (kerisik), until the liquid evaporates and meat caramelizes in its aromatic oils.
Prep
25 min
Cook
150 min
Total
175 min
Ingredients
servings
6
- Beef chuck roast, cut into large 4-cm cubes900 g
- Full-fat thick coconut milk800 ml
- Lemongrass stalks, bruised3 stalk
- Fresh galangal and ginger paste3 tbsp
- Toasted grated coconut paste (kerisik)60 g
- Fresh kaffir lime leaves, torn5 pc
- Salt1 tbsp
Preparation Steps
1
Combine beef cubes, thick coconut milk, galangal-ginger paste, bruised lemongrass, and kaffir lime leaves in a heavy pot. Bring to a boil over medium heat.
15 min timer
2
Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally to prevent sticking as the coconut milk reduces and thickens.
120 min timer
3
When sauce is thick and coconut oil separates, stir in toasted coconut (kerisik) and salt. Continue cooking on low heat for 25-30 minutes, stirring constantly until the meat turns deep dark brown, intensely tender, and caramelized in its own oil. Serve with steamed rice.
30 min timer
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Nutrition Facts
per servingCalories
560
Protein
38g
Carbohydrates
10g
Fat
42g
*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. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
