Malaysian Beef Rendang
A hot sear, a slow cook, and the perfect medley of ingredients make this Malaysian curry a rich dish that is surprisingly easy to prepare on a charcoal grill.
Cooking for 4 people
Ingredients
- 2 1/2 lb.
beef roast (cut into 2” sizes)
- 1
large potato
- 2
large carrots
- 2 cans
13 oz. coconut milk
- 1 cup
beef stock
- 1/2 cup
cooking wine
- 1 cup
yellow curry
- 10
kaffir lime leaves
- 2 tbsp.
vegetable oil
- 1 cup
toasted coconut flakes
- 1
cinnamon stick
For Garnish:
- 2 oz.
fresh cilantro
- 3 oz.
sliced green onion
Aromatics
- 1
large yellow onion
- 1/2 cup
sliced shallots
- 1/2 cup
diced lemongrass
- 6 cloves
garlic
1Food Prep
First, chop 1 yellow onion, dice the carrots into bite-size pieces and cut the potato into bite-size cubes, and set a side.
Next, trim some of the fat off the beef roast, and cut the beef into 2” pieces. Place the beef cubes into a large bowl and season with salt and pepper and 2 tbsp. vegetable oil. Stir well to coat.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 700°F (High Heat) & 350°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Sear the beef cubes on high heat for 2–4 minutes, turning for even browning.
Remove the browned beef cubes and set aside.
Lower the grill temperature to 350°F.
In a grill-safe Dutch oven, add in the aromatics and the vegetables.
Then add in all the rest of the ingredients.
Cover the Dutch oven with foil, and cook on low heat for 3.5 hours.
Cook until the meat is tender to your preference and reaches an internal temperature of 145°F on a digital meat thermometer.
Serve over jasmine rice, and garnish with sliced green onion and cilantro.
Credit: Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford™ Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
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