Malaysian Beef Stew with Toasted Coconut and Lemongrass (Beef Rendang)

Ingredients

• 3.5 lb beef chuck roast (Cut into roughly 2-inch chunks; trim excess surface fat.)
• 1 cup unsweetened shredded coconut (Toast until deeply browned, about the color of light- to medium-roast coffee.)
• 8 shallots (Peeled and roughly chopped.)
• 8 garlic cloves (Peeled.)
• 8 dried red chilies (Stemmed; use fewer or remove seeds for less heat. Soak briefly in hot water if needed to soften before blending.)
• 3 fresh lemongrass (Tender lower stalks only, trimmed and sliced.)
• 2 tbsp fresh ginger (Peeled and chopped.)
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp vegetable oil (For browning the beef and sautéing the aromatics.)
• 2 cans coconut milk (Full-fat coconut milk or coconut cream.)
• 1 cup water (Add more only if needed during braising.)
• 1 cinnamon stick
• 2 star anise
• 1 tbsp brown sugar (Adjust to taste.)
• kosher salt (To taste; season the beef and sauce.)
• 2 tbsp lime juice (For finishing.)
• 0.25 cup fresh cilantro (Chopped, for serving.)

Steps

1. 1

   Heat the oven to 300°F (150°C). Pat the beef dry and season it generously with kosher salt.

2. 2

   Place the shredded coconut in a large oven-safe Dutch oven or skillet over medium heat. Toast, stirring frequently, until deeply browned and fragrant, about 5 to 8 minutes. Immediately transfer it to a bowl so residual heat does not continue to darken it.

3. 3

   Blend or process the shallots, garlic, dried chilies, lemongrass, ginger, turmeric, coriander, and cumin with a small splash of water until a coarse, thick paste forms.

4. 4

   Add the vegetable oil to the Dutch oven over medium-high heat. Working in batches so the pot is not crowded, brown the beef on several sides. Transfer the browned beef to a plate.

5. 5

   Add the aromatic paste to the pot. Cook, stirring and scraping up browned bits, until the paste is fragrant and slightly darkened, about 3 to 5 minutes.

6. 6

   Return the beef and any accumulated juices to the pot. Add the coconut milk, water, cinnamon stick, star anise, brown sugar, and about half of the toasted coconut. Stir to combine and bring the liquid to a simmer.

7. 7

   Cover the pot and transfer it to the oven. Braise for 1½ hours, or until the beef is beginning to become tender.

8. 8

   Remove the lid and continue braising uncovered for about 1½ to 2 hours more. Stir occasionally, until the beef is very tender and the sauce has reduced to a thick, concentrated consistency that clings to the meat.

9. 9

   Remove and discard the cinnamon stick and star anise. Stir in the remaining toasted coconut and lime juice. Taste and adjust the salt, sugar, and lime juice as needed.

10. 10

    Let the rendang cool briefly so the sauce thickens further. Garnish with cilantro and serve with steamed jasmine rice and cool cucumber slices.

Notes

The source notes that the defining flavor and thick consistency of rendang come from kerisik, traditionally made by pounding deeply toasted fresh coconut. This version approximates kerisik with toasted unsweetened shredded coconut. Serve with steamed jasmine rice and cucumber slices. Because the source recipe is behind a membership prompt and does not expose its ingredient list, quantities above are reconstructed estimates rather than a faithful transcription.

Nutrition per serving

• main
• stew
• braised
• Malaysian
• Southeast Asian
• beef
• coconut
• spicy