Servings: 6 to 8
Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread. Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water after adding the toasted coconut at the end.
View a slideshow to learn more about the ingredients that make this rendang incredibly aromatic.
Make Ahead Tips
Beef rendang will keep for up to 5 days in the refrigerator, but expect it to become drier and more intense as it sits.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Very disappointed with this recipe. Too much oil for one thing. The choice of meat was like shoe leather even after cooking for the recommended time and so greasy.. The tamarind paste was black which darkened the whole dish and made it looked burnt. The tamarind shown in the article looks like a juice that is light colored and not a paste. The entire dish does not LOOK like the photo at all. I am glad I was not serving this dish to company. I will stick with my recipe for Beef Rendang from All About Braising by Molly Stevens.
Absolutely delicious. Restaurant quality. I'm sorry I halved the recipe. Next time I will make the whole amount and freeze the extra. The most time consuming part is preparing the spice mixtures and paste so might as well do it only once. Do give this a try.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?