Anita and Howard Hsu

Malaysian Beef Rendang

Serves: 10 people"
Cook Time: 3 - 4 hours
Malaysian Beef Rendang


  • Main


  1. 01

    Start by trimming some of the fat from the roast and then cutting into 2" cubes. Season beef roast with salt and pepper and coat in vegetable oil.

  2. Ingredients

    • Salt & Pepper to taste
    • 2 tablespoons Vegetable oil
  3. 02

    Brown all sides of the beef roast on the Gravity Series at a searing temperature of 700°F. Once beef is brown, remove from the grill and set aside.

  4. 03

    Set the grill temperature to 350°F. Sauté onions in remaining vegetable oil in Dutch oven. Add shallots, lemongrass, garlic, onion and cook until the edges are brown, and the pot is fragrant.

  5. 04

    Deglaze Dutch oven with white wine and stock. Add coconut milk and the browned beef roast.

  6. Ingredients

    • 2 cans (13 oz) coconut milk
    • 1 cup beef stock
    • 1/2 cup cooking wine
  7. 05

    Add yellow curry, kaffir lime leaves, toasted coconut, and the cinnamon stick. Braise on the grill for 2 hours.

  8. Ingredients

    • 1 cup yellow curry
    • 10 kaffir lime leaves
    • 1 cup toasted coconut flakes
    • 1 cinnamon stick
  9. 06

    Add in the potatoes and carrots, continue to cook for another ½ hour or until meat is tender to your preferences. Skim any undesired fat from the top of liquids.

  10. Ingredients

    • 1 large potato
    • 2 large carrots
  11. 07

    Serve with Jasmine Rice. Garnish with sliced green onion and cilantro. Enjoy!

  12. Ingredients

    • 3 ounces sliced green onion
    • 2 ounces fresh cilantro

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