Dinner · Malaysian

Slow-Simmered Beef Rendang

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 7, 2026

This Malaysian beef rendang cooks low and slow until the meat turns fork-tender and the sauce reduces into a thick, glossy coating of spice and coconut. It takes time, but almost all of it is hands-off simmering, and the payoff is deep, layered flavor you cannot rush. Serve it over steamed rice and save some for tomorrow, when it tastes even better.

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Slow-Simmered Beef Rendang

Why you'll love this

  • Deep, complex flavor from a short list of pantry spices.
  • Mostly hands-off once it starts simmering.
  • Tastes even better the next day.
  • Naturally gluten-free and dairy-free.

EveryDayMeal recipe

Slow-Simmered Beef Rendang

Prep
20m
Cook
100m
Total
120m
Serves
4
Level
Medium

Ingredients

  • 1 lb beef chuck, cut into 1 1/2 inch chunks
  • 5 tablespoons vegetable oil
  • 1 cinnamon stick
  • 3 whole cloves
  • 3 star anise pods
  • 3 cardamom pods
  • 1 cup coconut cream
  • 1 cup water
  • 2 tablespoons tamarind paste
  • 6 kaffir lime leaves (or zest of 1 lime)
  • 1 tablespoon sugar
  • 5 shallots
  • to taste salt

Equipment

  • Food processor
  • Heavy stew pot or Dutch oven
  • Wooden spoon

Instructions

  1. Roughly chop the shallots and any other spice paste aromatics, then blend them in a food processor until you have a smooth, fine paste. Scrape down the sides so nothing stays chunky, since a fine paste melts into the sauce evenly.
  2. Heat the vegetable oil in a heavy stew pot or Dutch oven over medium heat. Add the spice paste along with the cinnamon stick, cloves, star anise, and cardamom, and stir-fry until the mixture smells deeply fragrant and the raw shallot smell is gone, about 4 to 5 minutes.
  3. Add the beef chunks and stir for about 1 minute, turning to coat every piece in the spice paste so the flavor works into the meat from the start.
  4. Pour in the coconut cream, tamarind paste, and water, then stir to combine. Simmer over medium heat, stirring often, until the beef is almost cooked through and the liquid starts to thicken, about 15 to 20 minutes.
  5. Stir in the kaffir lime leaves, sugar, and a good pinch of salt, blending everything together so the sauce tastes balanced between sweet, sour, and savory.
  6. Lower the heat, cover, and simmer gently for 1 to 1 1/2 hours, stirring now and then, until the beef is truly tender and the sauce has reduced to a thick, almost dry coating that clings to the meat.
  7. Taste and adjust with more salt or sugar as needed, then serve hot over steamed rice.

Tips from the kitchen

  • Use beef chuck or another well-marbled cut; lean cuts dry out before the sauce reduces.
  • Stir more often near the end as the sauce thickens, so the bottom does not scorch.
  • Rendang is done when the sauce coats the meat and barely pools, not when it is soupy. Keep going if it still looks wet.

Estimated nutrition per serving: 480 cal · 26g protein · 10g carbs · 38g fat

Make it your own

  • Swap beef for boneless chicken thighs and cut the simmer time to about 40 minutes.
  • Stir in toasted shredded coconut near the end for a nuttier, more traditional kerisik texture.
  • Add a chopped fresh red chile or two to the spice paste for more heat.

Storing & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water to loosen the sauce. Rendang also freezes well for up to 2 months.

Good to know

Can I make rendang ahead?
Yes, and you should. The flavor deepens overnight, so making it a day ahead actually improves the dish.
What if I cannot find kaffir lime leaves?
Use the zest of one lime as a substitute. It will not be identical, but it adds the citrus brightness the dish needs.
Why is my sauce still watery?
It just needs more time. Keep simmering uncovered and stir often until the liquid cooks down to a thick coating.
Can I use a slow cooker?
Yes. Brown the paste and beef first, then transfer to a slow cooker on low for 6 to 7 hours, reducing the sauce on the stove at the end if needed.

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