Why Is My Beef Rendang Curry Paste So Grey

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This AMAZING Beef Rendang recipe is rich, creamy, spicy and filled with so many great flavors. An authentic Malaysian beef curry, the beef is braised in creamy coconut milk and spices until fall apart tender and served on a bed of rice.

Guys...I know I say this a lot, but this Beef Rendang recipe is my new favorite dish. If you've never had Rendang you're in for a treat.

Does it take a while to cook? Yes. But is it totally worth every second? Definitely yes!

You can also try this homemade chicken rendang that has a ton of flavor.

Beef stew meat simmered in a broth of rich and creamy coconut milk, lemongrass, tamarind, spicy Thai chilies, and other spices until it is fall apart tender. Then it's simmered some more until all that beautiful liquid has been absorbed.

This is where love comes from. These are the things that make me tick.

Like this absolutely amazing Beef Rendang recipe. It's just so good, I hope you guys try it.

You may also like this prawn laksa if you're a fan of Malaysian flavors.

Why This Recipe Works

1. The beef is seared before being braised for an extra dimension of meaty flavor.
2. The beef is slow cooked in a coconut milk broth until fall apart tender and flavorful.
3. The amount of dried Thai chilies used can be adjusted depending on your spice preference.
4. It's a perfect make-ahead dish, in that the flavors become even better the second day.
5. Kaffir limes leaves add the perfect citrus flavor to the offset the richness of the coconut milk and beef. Learn more about Kaffir Lime Leaves in this article from The Spruce Eats.

Step By Step Instructions

Start by adding the cinnamon stick, cloves, star anise and cardamon to a skillet over medium low heat. Toast for 3-5 minutes, or until fragrant.

Remove from heat and grind to a powder using a mortar and pestle. You can use pre-ground spices here instead, but for the best flavor, whole toasted spices are really the way to go. Read this article from The Kitchn about the benefits of using whole spices.

Heat the coconut oil over high heat in a dutch oven or large heavy bottomed pot. Add the beef in batches and brown on all sides. It's important to avoid overcrowding the pan - if you put too much beef in at once, it will steam instead of brown. I actually used 3 batches.

Remove the beef from the pot and set aside.

Turn the heat down to medium and add the spice paste (see below for how to make the spice paste). Cook for about 2-3 minutes, until the paste has turned a dark brown (not burned). Add the ground spices and cook for another 1-2 minutes.

Add the beef back in and mix well to coat. Cook for 1 minute.

Add the coconut milk, lemongrass stalks, tamarind concentrate, toasted coconut, beef broth, palm sugar, salt and kaffir lime leaves. Bring to a boil, reduce heat to medium low, cover and simmer for 90 minutes.

Remove the lid and turn up the heat to medium high. Cook, stirring occasionally for about 20-30 minutes, or until the liquid has absorbed. Serve with steamed rice, sliced chilies (optional) and a drizzle of fresh lime juice.

How to Make the Spice Paste for Beef Rendang

Add the ingredients in a food processor and blend until mostly smooth. It does not need to be totally smooth like a smoothie. It should be like a rough paste.

How to Toast Coconut

Heat the oven to 350 degrees. Pour the coconut in a small metal baking dish and spread out.

Place in the oven for about 10 minutes, stirring once or twice. Coconut should be a light golden brown when done.

Expert Tips

1. It is important to brown the beef in batches to obtain the browned crust we want for flavor. If you crowd the pan it causes the beef to steam instead of brown.
2. Add more or less dried chilies to the spice paste to adjust the spice level.
3. Coconut sugar or brown sugar can be substituted for the palm sugar .
4. Kaffir lime leaves are essential to the flavor of this dish. I've included a link to buy them in the recipe card. However, 1 tsp. lime zest can be substituted if necessary. Just note the flavor will not be as good.
5. I recommend toasting the whole spices and grinding them for the best flavor , however, ground spices can be substituted to save time. Note the flavor will not be as good with pre-ground spices.
6. Lemongrass paste can be substituted for fresh lemongrass. Use 1 tbsp. for every "stalk" called for in the recipe.
7. Toast your own coconut (instructions above) or buy toasted coconut from the store.

Frequently Asked Questions

1. What kind of beef is used for rendang ? Typically a tougher cut of meat that will tenderize while cooking. I use beef stew meat for this beef rendang recipe.
2. How do you thicken beef rendang ? The beef is cooked on medium high for 20-30 minutes until all the liquid cooks off. This makes it a dry curry.
3. Is beef rendang spicy ? Beef rendang is typically s spicy dish, but this recipe can be adjusted to make it as spicy or mild as you like. The flavor is better when it has some heat to it though.
4. What goes with beef rendang ? It's best served with steamed white, jasmine or basmati rice, but is also great served with naan or roti.
5. How long does beef rendang stay good ? It can be stored in an airtight container in the fridge for up to 3 days. It actually gets better after it sits overnight.
6. Can beef rendang be frozen ? Store the beef rendang in an airtight container in the freezer for up to one month. Thaw in the fridge overnight and reheat in the microwave or on the stove.

Related Recipes:

Creamy Coconut Thai Green Curry
Bo Luc Lac (Shaking Beef)
Instant Pot Braised Short Ribs

Rate the recipe and leave a comment to let me know how it turned out!

• ▢ 2 lbs. stew beef cut in 2" pieces
• ▢ 2 tbsp. coconut oil
• ▢ 1 cinnamon stick
• ▢ 4 cloves
• ▢ 3 star anise
• ▢ 3 cardamon pods
• ▢ 2 lemongrass stalks white parts only cut in 3" pieces
• ▢ 1 14 oz. can coconut milk
• ▢ 2 tsp. tamarind concentrate
• ▢ 8 kaffir lime leaves
• ▢ ½ cup shredded toasted coconut unsweetened
• ▢ 1 tbsp. palm sugar
• ▢ 1 cup beef broth
• ▢ 2 tsp. salt
• ▢ 2 thai chilies sliced for garnish (optional)
• ▢ Fresh limes (optional but recommended)

Cook Mode Prevent your screen from going dark

• Add the cinnamon stick, cloves, star anise and cardamon to a skillet over medium low heat. Toast for 3-5 minutes, or until fragrant.

• Remove from heat and grind to a powder using a mortar and pestle. Set aside.

• Heat the coconut oil over high heat in a dutch oven or large heavy bottomed pot. Add the beef in batches and brown on all sides. Remove the beef from the pot and set aside.

• Turn the heat down to medium and add the spice paste. Cook for about 2-3 minutes, until the paste has turned a dark brown (not burned). Add the ground spice and cook for another 1-2 minutes.

• Add the beef back in and mix well to coat. Cook for 1 minute.

• Add the coconut milk, lemongrass stalks, tamarind concentrate, toasted coconut, beef broth, palm sugar, salt and kaffir lime leaves. Bring to a boil, reduce heat to medium low, cover and simmer for 90 minutes.

• Remove the lid and turn up the heat to medium high. Cook, stirring occasionally for about 20-30 minutes, or until the liquid has absorbed. Serve with steamed rice, sliced chilies (optional) and a drizzle of fresh lime juice.

Spice Paste:

• Add the ingredients in a food processor and blend until mostly smooth.

How to Toast Coconut:

• Heat the oven to 350 degrees. Pour the coconut in a small metal baking dish and spread out. Place in the oven for about 10 minutes, stirring once or twice. Coconut should be a light golden brown when done.

Expert Tips:

1. It is important to brown the beef in batches to obtain the browned crust we want for flavor. If you crowd the pan it causes the beef to steam instead of brown.
2. Add more or less dried chilies to the spice paste to adjust the spice level.
3. Coconut sugar or brown sugar can be substituted for the palm sugar .
4. Kaffir lime leaves are essential to the flavor of this dish. I've included a link to buy them in the recipe card. However, 1 tsp. lime zest can be substituted if necessary. Just note the flavor will not be as good.
5. I recommend toasting the whole spices and grinding them for the best flavor , however, ground spices can be substituted to save time.
6. Lemongrass paste can be substituted for fresh lemongrass. Use 1 tbsp. for every "stalk" called for in the recipe.
7. Toast your own coconut (instructions above) or buy toasted coconut from the store.

Serving: 1 cup | Calories: 518 kcal | Carbohydrates: 17 g | Protein: 37 g | Fat: 34 g | Saturated Fat: 25 g | Cholesterol: 93 mg | Sodium: 895 mg | Potassium: 965 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 200 IU | Vitamin C: 38.3 mg | Calcium: 72 mg | Iron: 5.9 mg

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Source: https://www.wenthere8this.com/beef-rendang/

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