🇲🇾 How to Make Beef Rendang

Craving Beef Rendang? On FoodNeverComes the food never actually comes — so here's how to make real Beef Rendang at home, in about 3 hr, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 800g beef shin or chuck, in big chunks
• 400ml coconut milk
• 100g kerisik (grated coconut, dry-toasted dark then pounded to a paste)
• Paste: 10 dried chillies, 6 shallots, 4 cloves garlic, a thumb each of ginger and galangal, 2 lemongrass stalks, 1 tsp turmeric
• 3 kaffir lime leaves + 1 turmeric leaf if you can get one
• 1 tbsp palm sugar, 1 tbsp tamarind water, salt

👩‍🍳 Method

1. Blend the paste ingredients and fry in oil over medium heat 12–15 min until it darkens and the oil separates.
2. Add the beef and turn it in the paste until every side is coated, then pour in the coconut milk and the lime leaves.
3. Simmer uncovered, and keep it uncovered for the next two hours. Rendang is a dry curry — you are not stewing the beef, you are slowly frying it in the oil the coconut milk gives up.
4. Stir in the kerisik for the last 30 min. It thickens the sauce and is where the deep toasted flavour comes from.
5. Towards the end it will go from brown to almost black and start catching. Stand over it and stir constantly for the last 15 min.
6. Done when the sauce clings to the meat and oil pools clear at the edge. Better on day two, genuinely — make it the night before.