Beef Rendang Recipe (Ready in 70 Min)

Beef, cloves and star anise come together in this Malaysian beef — 70 minutes, 8 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.

You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 8 steps, it's manageable with a little attention.

How to make it

Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
Add the beef and the pounded lemongrass and stir for 1 minute.
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up.
Add more salt and sugar to taste.
Serve immediately with steamed rice and save some for overnight.

You'll use: Frying pan / skillet · Large pot · Saucepan · Blender · Food processor

Tips & common questions

How long does Beef Rendang take to make?

About 70 minutes from start to finish — an estimate based on the 8 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of lime?

Try lemon. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.