What’s Your Beef?: Beef Rendang

1 month ago


Beef Rendang

3 Tbsps Cooking oil

2 Cinnamon sticks

2 Star anise

4 Cardamom pods

6 Cloves

2 stalks Lemongrass, white part only, bruised

1.5 kilo Beef kalitiran or bonelss kenchi, cubed

1 cup Fresh coconut milk or 1 can coconut milk

2 cups Water

1 Tbsp Sugar

1 tsp Salt

1 Tbsp Patis

1 cup Toasted coconut*

2 Kaffir lime leaves, sliced thinly

Spice Paste:

1-2 Red bird’s eye chilies (siling labuyo)

2 Green finger chilies (siling pangsigang), sliced

2 Dried red chili (Korean), seeded, soaked and sliced

3-4 cloves Garlic, peeled whole

5 Shallots (or small red onion), peeled and halved

2” pc Peeled ginger

2” pc Peeled galangal

10 Toasted cashew nuts (or 5 macadamia nuts)

1/4 cup Water

Dried Spice mix:

1 Tbsp Ground coriander

1 Tbsp Ground cumin

1 tsp Ground or pounded fennel seeds

*Dry toast grated mature coconut meat (niyog) in a wok until golden and fragrant. Pound in a mortar to release oil.

  1. Prepare spice paste by pureeing all ingredients in a food processor or blender. Transfer to a bowl and add dried spice mix. Mix into a paste until well-blended.
  2. Heat vegetable oil in a medium sized pot. Stir fry cinnamon sticks, star anise, cardamom pods, cloves, lemongrass, and spice paste over medium heat until fragrant, about 4-5 minutes.
  3. Add beef and give it a good stir to coat pieces with spices. Pour in coconut milk and 1 cup of water. Bring to a boil, cover then reduce heat and simmer for 2 hours. Stir occasionally.
  4. Season with sugar, salt, and patis. Mix in toasted coconut and remaining water. Cover and simmer for another hour until beef is tender. Lastly, stir in kaffir lime leaves.
Add A Comment

Leave a reply

Your email address will not be published.