Malaysian
Beef Rendang
Ingredients
The quantities follow this count.
How to cook it
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Blend the shallots, garlic, dried chilies, and cashews into a smooth paste.
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Heat a heavy pot over medium and fry the paste with the turmeric and coriander until fragrant, about 5 minutes.
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Add the beef and toss to coat, searing for 5 minutes.
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Pour in the coconut milk, add the galangal, bruised lemongrass, cinnamon, bay leaves, tamarind paste, palm sugar, and salt.
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Bring to a bare simmer, then cook uncovered, stirring occasionally, until the sauce reduces and darkens and the beef is fork-tender, about 2 hours.
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Continue simmering until the sauce clings to the meat rather than pooling around it, about 20 minutes more.
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Remove the whole spices and serve hot over the jasmine rice.
Watch how to cook Beef Rendang
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Malaysian dinner is a plate rather than a single dish. These are the courses that normally sit beside Beef Rendang, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Beef Rendang carries tree nuts and coconut. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 640 kcal
- Protein
- 35 g
- Carbs
- 40 g
- Fat
- 38 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 700 mg
- Saturated fat
- 20 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Beef Rendang takes about 150 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish. It also turns up at Eid.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.