Reviewed: May 3, 2012

This is an awesome recipe, above restaurant standard if you go the extra mile. I took Kim’s advice and added a tea spoon of Turmeric and ground all the ingredients using a mortar & pestle. I used large chunks (1” cubes) of lightly marinated porterhouse and pressure cooked for about an hour. The meat was incredibly tender and melted in your mouth. The taste was amazing. Bloody bagus food.

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Reviewer:

Jackson

Reviewed: Feb. 6, 2011

I am originally from Brunei, which is close to Malaysia. The recipe is missing tumeric powder; it is a special occasion dish, which tastes better by the 2nd or 3rd day. Also, blanched almonds with the shredded coconuts helps with buildling the sauce. A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor. Also, palm sugar is preferred to white sugar. Otherwise, the recipe is quite authentic. :)

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Reviewer:

Kim Vun C.

Reviewed: Dec. 3, 2010

This dish had and excellent flavor profile even with the heavy amount of spices. I was concerned about the 15 peppers so I reduced it to 7 and removed the seeds from the pods. The heat level was below what I expected, the next time I will use the suggested amount. I would like a little more contrasting texture, I may use peanuts, pecans or cashews next time. Also I would like a little more color, red peppers with their low acidity and broccoli added late in the cooking should brighten the dish without affecting the overall flavor curve.

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Reviewer:

Kudu

Cooking Level: Expert

Home Town: Searsboro, Iowa, USA

Living In: Omaha, Nebraska, USA

Reviewed: Aug. 19, 2010

Learned to love Beef Rendang in Singapore - and this recipe is very close.

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Reviewer:

jsamray

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Frelinghuysen, New Jersey, USA

Reviewed: Jun. 1, 2010

Made this for the first time several years ago for my friend who requested it-said it was his favorite Malaysian dish he'd had in NYC. He said that after trying this version-he could never return to the "mediocre" restaurants who attempt to serve it. The beef falls apart in your mouth, and now I make it for friends, boyfriend, family-everyone LOVES it. The only thing I do differently is that I cook it in a heavy bottom pot, instead of the wok, less stirring required and less burning on the bottom of the pan!

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Reviewer:

Rebecca Dunlap

Reviewed: Dec. 21, 2009

This is one of the easiest recipes that I have ever done. It is a very juicy, and is one of those recipes that you can just pull apart with your fork. I am amazed about how easy it is. That is what you will say as well, is THAT SMELLS AMAZING, AND THAT IS SO TENDER.

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Reviewer:

foodjunkee

Living In: Bakersfield, California, USA

Reviewed: Oct. 25, 2009

We really loved this. I followed this recipe as written except I made mine in a stockpot rather than the wok, which I think helped to cook it more evenly and keep it from sticking or burning. Loved the coconut and spices - will definitely make this again. Thanks!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Sep. 15, 2009

Beef Rendang? More like Beef Rendon't. I made this recipe thinking it was similar to a dish at our favorite Malaysian restaurant but I got it wrong and did not like this dish at all. I spent the majority of the day gathering ingredients from a specialty store and then I painstakingly followed the directions of making the paste etc. What I ended up with was this fibrous strange dish with a weird taste and tons of leftovers that I don't want to eat. For me this recipe was not worth the time or effort.

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Reviewer:

Diane Petersen

Reviewed: Aug. 12, 2009

Love the recipe! I have cooked it twice and my husband luvs it. It taste like the beef rendang from Penang.... Thank you for submitting this recipe Trevor

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Reviewer:

meiley81

Reviewed: Jan. 23, 2009

if you want to add some zest to it.... add lemon zest to the mixture when cooking. then squeeze some very fresh oranges into the sauce when it's about 3 quarters cooked. it gives it a lovely zing.

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