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Rendang Gaging

Shruthi
Rendang Gaging is a rich Malaysian-style beef dish cooked slowly with coconut milk and spices.Tender beef is simmered with chilies, lemongrass, ginger, garlic, and shallots.Coconut milk gradually reduces to create a thick and intensely flavorful sauce.Toasted coconut adds traditional nutty depth and a beautiful texture.Slow cooking allows the beef to become exceptionally tender and absorb the spices.Serve this aromatic beef rendang with steamed rice for a satisfying Southeast Asian meal.
Print Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Main Course
Cuisine Malaysian, Southeast Asian
Servings 4
Calories 700 kcal

Ingredients
  

For the Beef

  • 1.5 kg beef chuck or stewing beef, cut into large chunks
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • ½ teaspoon black pepper

For the Spice Paste

  • 8 shallots, roughly chopped
  • 6 garlic cloves
  • 2-inch piece fresh ginger
  • 2 stalks lemongrass, tender inner portion chopped
  • 6–8 dried red chilies, soaked and drained
  • 3 fresh red chilies
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground fennel
  • 1-inch piece galangal, optional
  • 2–3 tablespoons water

For the Rendang

  • 400 ml full-fat coconut milk
  • 1 cup beef stock or water
  • 1 turmeric leaf, finely sliced, optional
  • 1 cinnamon stick
  • 2 star anise
  • 3 cardamom pods
  • 2 tablespoons tamarind paste
  • 1½ tablespoons palm sugar or brown sugar
  • ½ teaspoon salt, or to taste

For the Toasted Coconut

  • ¾ cup unsweetened grated coconut

For Garnishing

  • Fresh cilantro or coriander
  • Sliced red chili
  • Thinly sliced kaffir lime leaves
  • Fresh lime wedges

Instructions
 

Prepare the Beef

  • Cut the beef into large, evenly sized chunks.
    Pat the beef dry with paper towels.
    Season lightly with salt and black pepper.
    Set aside while preparing the spice paste.

Prepare the Dried Chilies

  • Place the dried chilies in a bowl of warm water.
    Soak for approximately 10–15 minutes, until softened.
    Drain thoroughly.
    Remove some seeds if you prefer a milder rendang.

Make the Spice Paste

  • Add the soaked dried chilies, fresh chilies, shallots, garlic, ginger, lemongrass, galangal, coriander, cumin, turmeric, and fennel to a food processor.
    Add a few tablespoons of water.
    Blend until a thick, relatively smooth paste forms.

Toast the Coconut

  • Place the grated coconut in a dry skillet over medium-low heat.
    Stir continuously until it becomes lightly golden and fragrant.
    Do not burn it.
    Allow the toasted coconut to cool slightly, then grind or process it until finely textured.
    Set aside.

Brown the Beef

  • Heat the vegetable oil in a large heavy-bottomed Dutch oven or deep pot over medium-high heat.
    Add the beef in batches.
    Brown the pieces on several sides.
    Do not overcrowd the pan because this can cause the beef to steam instead of brown.
    Transfer the browned beef to a plate.

Fry the Spice Paste

  • Reduce the heat to medium.
    Add the spice paste to the same pot.
    Cook for approximately 8–10 minutes, stirring frequently.
    The paste should become fragrant, darker, and slightly glossy.
    This is an important step because cooking the aromatics develops the foundation of the rendang.

Add the Whole Spices

  • Add the cinnamon stick, star anise, and cardamom pods.
    Stir for approximately 30 seconds.

Return the Beef

  • Place the browned beef back into the pot.
    Stir thoroughly so that the meat is coated in the aromatic spice paste.

Add Coconut Milk

  • Pour in the coconut milk and beef stock.
    Stir well.
    Add the kaffir lime leaves and optional turmeric leaf.
    Bring the mixture to a gentle simmer.

Begin Slow Cooking

  • Reduce the heat to low.
    Cover the pot partially and simmer for approximately 1½–2 hours.
    Stir occasionally to prevent the bottom from catching.
    The beef should gradually become tender.

Add Toasted Coconut

  • Stir in the finely ground toasted coconut.
    This helps thicken the sauce and gives the rendang its characteristic nutty depth.

Continue Cooking

  • Continue cooking uncovered over low heat for another 45–75 minutes.
    Stir more frequently as the liquid reduces.
    The coconut milk will gradually evaporate and the sauce will become thicker and darker.

Develop the Rendang Texture

  • Continue cooking until the sauce becomes thick enough to cling closely to the beef.
    The oil from the coconut milk and aromatics may begin to separate slightly.
    This is desirable for a deeply cooked rendang.
    Take care not to let the bottom burn.

Rest the Rendang

  • Turn off the heat.
    Allow the rendang to rest for 10–15 minutes before serving.
    The sauce will thicken slightly as it cools.

Garnish

  • Transfer the rendang to a serving dish.
    Garnish with fresh cilantro, sliced red chili, and finely sliced kaffir lime leaves.
    Serve with lime wedges.

Notes

  • Choose the right beef: Chuck or another well-marbled stewing cut works particularly well.
  • Cut the beef generously: Large chunks hold together better during long cooking.
  • Fry the spice paste: Properly cooking the paste gives rendang its deep flavor.
  • Be patient: Authentic-style rendang requires slow reduction rather than fast boiling.
  • Stir frequently near the end: Once the sauce becomes thick, it can catch on the bottom.
  • Toasted coconut: This adds nutty flavor and contributes to the characteristic thick texture.
  • Tamarind: It balances the richness and sweetness of the coconut milk.
  • Resting: Rendang often tastes even better after resting because the flavors continue to meld.

 

Keyword Beef Stew Recipe, Coconut Beef Rendang, Malaysian Beef Curry, Malaysian Beef Rendang, Rendang Gaging, slow cooked beef stew