Step-by-Step: Chinese Beef Rendang Curry
The readily prepared beef rendang is one of the most incredible curry dishes I’ve ever had. Just a few specialty ingredients from the Asian grocery store are all you need to prepare it!
4 whole cloves (crushed into a powder)
0.5 teaspoon of nutmeg
1 teaspoon of turmeric
6 shallots (or 1 large onion)
3 cloves of garlic (peeled)
a 3-inch piece of ginger (peeled and roughly chopped)
a 3-inch piece of galangal (peeled and roughly chopped)
3 red chilies (with stems removed)
1 tablespoon of cooking oil
2 pounds of boneless beef chuck or brisket (cut into 2-inch pieces)
0.5 stalk of lemongrass (trimmed and crushed with the back of your knife)
1 cinnamon stick
0.5 star anise
1 can of unsweetened coconut milk (approximately 27 fluid ounces or 800 ml)
0.5 cup of beef broth (235 ml)
Salt (to taste)
4 Kaffir lime leaves
0.5 tablespoon of lime juice
0.5 tablespoon of brown sugar
0.25 cup of toasted unsweetened coconut flakes (optional)
- Using a blender or food processor, combine the powdered cloves, nutmeg, turmeric, shallots or onion, garlic, ginger, galangal, and chilies until you have a smooth paste. Heat a large, sturdy pot over medium heat and add the oil. Add the blended mixture and cook for approximately 3 minutes, or until it becomes fragrant.
- Add the beef to the pot and cook for another 3 minutes, stirring continuously. Then, introduce the lemongrass, cinnamon sticks, star anise, coconut milk, beef broth, and season with salt to your preference. Bring the mixture to a boil.
- Once it starts boiling, reduce the heat to low and let it simmer for about 90 minutes, stirring frequently to avoid burning. Incorporate the Kaffir lime leaves, lime juice, brown sugar, and coconut flakes (if you choose to use them). Stir thoroughly. Allow it to simmer for an additional 2 hours, or until the sauce thickens and darkens, and the meat reaches the desired tenderness. Taste for seasoning and make any necessary adjustments with additional salt or sugar. Remove the lemongrass, Kaffir lime leaves, and whole spices from the pot, and your dish is ready to serve!
The simple-to-make Beef Rendang Curry is among the finest curries I’ve ever tasted. You’ll need just a few special ingredients from your local Asian grocery store to prepare it!
I still remember the first time I tried Beef Rendang Curry. I was around eleven years old, sitting in a Malaysian restaurant in a New Jersey strip mall, and it was one of the most delicious dishes I’d ever experienced.
At first glance, it may seem like a daunting dish to prepare, given its intricate blend of flavors. However, aside from a handful of unique ingredients that can easily be found at most Asian grocery stores, it’s actually quite straightforward to make.
The process begins with a spice blend, which can be effortlessly created using a food processor or blender. Then, you place the beef in the pot, add coconut milk, and a few other ingredients.
Afterward, all you need to do is let it simmer, and voilà! A plate of deliciousness with a delightful sauce.
The best part is that this Malaysian Beef Rendang Curry can be prepared in advance, as its flavor only improves when it’s been resting in the refrigerator for a few days.
That’s why this Beef Rendang Curry recipe yields a relatively large batch, enough to serve about 8 people or so. Trust me; you’ll want leftovers. Pair your Beef Rendang Curry with steamed rice and/or roti, and you’re in for a treat!
If you’re in the mood for a simpler dish, our coconut curry chicken is also an excellent choice.
Please note that these Makrut lime leaves are what give this Beef Rendang Curry its distinctive flavor. Just in case you didn’t know, the more appropriate and accurate name is Makrut, not Kaffir lime.