Easy Beef Rendang.
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Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes
Easy Beef Rendang | My Curated Tastes

Easy Beef Rendang

This easy beef rendang stew gets help with the use of a rendang curry spice making is easy to prepare.
5 from 2 votes
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine Indonesian, Malaysian
Servings 4 Served
Calories 128 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1 1/2 Lbs. Boneless beef short ribs, cut into cubes
  • 4 Tbsp. Shawhan Farms Rendang Curry Gourmet Dry Mix
  • 2 Tbsp. Canola oil
  • 1/2 Cup Coconut milk
  • 1 1/4 Cups Water
  • 8 Tbsp. Kerisik *see below
  • 1 Tbsp. Sugar or to taste
  • Kosher salt to taste

KERISIK

  • 8 Tbsp. Desicated coconut (toasted unsweetened dried coconut)
  • 1 Tbsp. Coconut milk

Instructions
 

  • Make the Kerisik.  Add 8 tablespoons of unsweetened coconut to a small, non-stick skillet.  Add one tablespoon of coconut milk.  Heat over medium-low heat until the liquid is absorbed and the coconut is toasted and golden brown.  Stir frequently for about 3-4 minutes so it doesn’t burn.  Let it cool.
  • Add the toasted coconut to a small food processorspice mill or chopper and blend until it is the texture of brown sugar or sand. Alternatively, use a pestle and mortar and grind it.  This is what makes desicated coconut…the fine chop.
  • Cut your beef into small cubes.  Heat the oil in a large dutch pot over medium-high heat.  Sprinkle the meat with salt and in batches, brown the meat in the oil.  Once brown, remove to a bowl.  Continue browning the meat and adding to the bowl.  Be sure you aren’t crowding the pot or the meat will steam and get rubbery.
  • Drain off all but a tablespoon of the fat in the pan.  Add the Shawhan Farms Rendang Curry Gourmet Dry Mix and stir into the oil.  Stir until fully incorported.  Add back all the beef and juices that accumulated in the bowl.  Stir to combine. Add the coconut milk, and water, and simmer on medium heat, stirring frequently until the meat is almost cooked. About 10 minutes.
  • Add the toasted coconut and sugar, stirring to blend well with the meat.
  • Bring the liquid to a boil then lower the heat to low and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. The meat should be coated in a thick layer of sauce and coconut.  There should NOT be any liquid or sauce.  This is a dry curry. Add more salt and sugar to taste. Serve with steamed rice.

Nutrition

Calories: 128calCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 8mgPotassium: 70mgVitamin C: 0.3mgCalcium: 8mgIron: 1mg
Keyword beef stew, dinner
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5 from 2 votes (2 ratings without comment)

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