Spiced Beef Rendang with Store-Bought Roti Canai

A slow-cooked, intensely flavorful Malaysian beef curry, rich with aromatic spices and coconut milk, served with flaky store-bought roti canai and a refreshing sweet and sour cucumber and pineapple pickle (acar timun).

• Prep: 45 min
• Cook: 3 hr
• Total: 3 hr 45 min
• Servings: 6
• Cuisine: Malaysian
• Difficulty: Medium
• Cost: $8.57/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein

Tags

• rich
• spicy
• savory
• comfort food
• classic
• slow cooker

Ingredients

• 3 pound beef chuck roast (cut into 1.5-inch cubes)
• 3 tablespoon olive oil
• 27 fluid ounce coconut milk (full-fat)
• 3 tablespoon toasted shredded coconut (unsweetened, toasted until golden brown)
• 2 tablespoon fish sauce
• 1 tablespoon brown sugar (packed)
• 1.5 teaspoon salt
• 6 roti canais (store-bought, frozen)
• 9 dried red chilies (rehydrated, deseeded)
• 1 yellow onion (chopped)
• 6 clove garlic
• 2 fresh gingers (peeled)
• 1 fresh galangal (peeled)
• 2 lemongrasses (bottom third sliced)
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 1.5 pound cucumber (sliced into half moons)
• 1 cup fresh pineapple (diced)
• 0.5 cup white vinegar
• 0.25 cup granulated sugar

Instructions

1. For the rendang spice paste, combine the rehydrated dried red chilies, 1 large yellow onion, 6 cloves garlic, 2 inch fresh ginger, 1 inch fresh galangal, and 2 stalks lemongrass (sliced bottom third only) in a food processor. Add 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground coriander. Blend until a fine paste forms, adding a few tablespoons of water if needed to facilitate blending.
2. Heat 3 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and cook, stirring frequently, for 10-15 minutes until fragrant and the oil starts to separate. This step is crucial for flavor.
3. Add the 3 pounds cubed beef chuck roast to the pot and stir to coat evenly with the spice paste. Cook for 5-7 minutes until the beef is lightly browned on all sides.
4. Pour in 2 cans full-fat coconut milk. Add 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1 teaspoon salt. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the beef is very tender, stirring occasionally.
5. Remove the lid and continue to simmer uncovered for another 30-45 minutes, or until the sauce thickens and reduces to a rich, dark gravy that clings to the beef. Stir in the 3 tablespoons toasted unsweetened shredded coconut for the last 15 minutes of cooking. Adjust seasoning if needed.
6. While the rendang simmers, prepare the acar timun. In a medium bowl, combine 1 1/2 pounds sliced cucumbers, 1 cup diced fresh pineapple, 1/2 cup white vinegar, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Toss to combine and let sit at room temperature for at least 30 minutes to allow flavors to meld.
7. When ready to serve, pan-fry the 6 frozen roti canai according to package directions, typically for 2-3 minutes per side over medium heat until golden and flaky. Serve the beef rendang hot with the warm roti canai and the refreshing acar timun.

Notes

Rendang actually tastes better the next day as the flavors deepen, making it excellent for meal prep. Store rendang and acar timun in separate airtight containers in the refrigerator for up to 4 days. Reheat rendang gently on the stovetop.

Nutrition (per serving)

• Calories: 927
• Protein: 50.5 g
• Carbohydrates: 29.1 g
• Fat: 67.4 g
• Fiber: 1.7 g
• Sodium: 1258 mg
• Saturated Fat: 35.2 g
• Sugar: 18.7 g
• Cholesterol: 144 mg