Malaysian beef braised in coconut milk (Beef rendang) from All About Braising: The Art of Uncomplicated Cooking (page 291) by Molly Stevens

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Notes about this recipe

  • Eat Your Books

    Can substitute boneless beef brisket for boneless beef chuck.

  • PDXBOOKS on March 24, 2026

    Did not work for me. The liquid never simmered off, which was a bummer - the paste smelled wonderful.

  • rmardel on November 20, 2025

    This is the only version of beef rending I have ever made, or ever eaten, so I have nothing to compare it to. As the author notes, this is a dry braise. If you have followed the directions there is no sauce left at the end of the cooking time, only richly flavorful, tender, browned meat. It is also important that you maintain the recommended very slow simmer, the meat will toughen if the heat is too high. There is some spice, although it is not upfront, rather hitting the tastebuds at the end as a complex warming heat. The flavor mellows overnight. Although this was excellent, I think I prefer something saucier.

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