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Malaysian Beef Rendang

Name: Malaysian Beef Rendang
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2.5 lb. beef roast (cut into 2” sizes); 1 large potato; 2 large carrots; 2 cans 13 oz. coconut milk; 1 cup beef stock; 0.5 cup cooking wine; 1 cup yellow curry; 10 kaffir lime leaves; 2 tbsp. vegetable oil; 1 cup toasted coconut flakes; 1 cinnamon stick; 2 oz. fresh cilantro; 3 oz. sliced green onion; 1 large yellow onion; 0.5 cup sliced shallots; 0.5 cup diced lemongrass; 6 cloves garlic

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.

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1 Food Prep 15 mins
2 Grill Prep 10–20 mins
3 The Cook 3 hrs 30 mins

Cooking for people

Ingredients

2.5 lb. beef roast (cut into 2” sizes)
1 large potato
2 large carrots
2 cans 13 oz. coconut milk
1 cup beef stock
0.5 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
0.5 cup sliced shallots
0.5 cup diced lemongrass
6 cloves garlic

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 700°F (High Heat) & 350°F (Low Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

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.

3 The 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.

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

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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