Beef rendang is a slow-cooked dry-style curry with the classic ingredients of coconut milk, lemongrass, galangal, turmeric, and red chillies. The result is an intensely flavoured meal with fall-apart tender beef. One of the most satisfying curries in Southeast Asian cooking.
An Indonesian recipe originating with the Minangkabau people of West Sumatra. It is now equally beloved in Malaysia and Singapore, where it is a centrepiece dish at Hari Raya celebrations.
Traditionally, rendang is cooked until virtually all liquid has evaporated, leaving the beef coated in a thick aromatic paste-like sauce. I make mine a little differently to allow you to walk away and be less hands-on. I add extra liquid to the curry to remove the risk of it catching when cooking.
After 2 hours of cooking, I remove the beef once it is tender, and then reduce the sauce until it is thick. The beef is then added back in.
Like most braises and stews, beef rendang improves significantly overnight as the spices continue to meld. It is an ideal make-ahead dish. Refrigerate for up to four days or freeze in portions for up to three months.
Serve with steamed jasmine rice, Asian greens, or a quick pickle to cut through the richness.
Sara xxx
Printable Recipe
Beef Rendang
Ingredients
- 1 kg (2lb) chuck steak (or other slow cooking beef)
- 30 grams (⅓ cup) desicated coconut
- 60 ml (¼ cup) vegetable oil (neutral oil, peanut/canola)
- 1 cinnamon stick
- 3 star anise
- 4 cloves
- 4 cardamom pods, bruised
- 400 ml (14 oz) coconut milk
- 2 teaspoon caster sugar (superfine sugar)
- 1 teaspoon salt
- 500 ml water
Spice Paste
- 1½ tablespoon ginger, finely chopped
- 1½ tablespoon galangal, finely chopped
- 2 lemongrass stalks, finely chopped (white part only)
- 5 long red chillies, coarsely chopped (option: remove seeds for less intense heat)
- 6 golden shallots, finely chopped
- 5 garlic cloves
- 1 ½ teaspoon ground turmeric
- 1 tablespoon water
Instructions
- Cut the chuck steak into 5cm/2" cubes. Place to the side.
- Dry roast desiccated coconut in a dry frying pan over medium heat for 5-6 minutes, until golden. Stir occasionally for even browning. Once golden, remove from the heat to cool.Once the coconut is cool, pound it in a mortar and pestle until slightly glossy. Set aside.
- Make the spice paste by placing all ingredients in a small food processor. Blend until it forms a smooth paste. Add a little more water if needed.
- Heat oil in a heavy-based saucepan (with lid) over medium-high heat. Add spice paste and cook for 5 minutes, continuously stirring, until aromatic.
- Add cinnamon stick, star anise, cloves, and cardamom pods. Cook for a further 1 minute.
- Add beef to the saucepan and brown well, stirring occasionally.
- Add toasted coconut and cook for a further 1 minute.
- Add coconut milk, sugar, salt, and water. Bring to the boil, stirring continuously.
- Reduce heat to a low simmer. Cover the pot and cook for 2 hours. Stir occasionally until the beef is tender.
- Once the beef is tender, using a slotted spoon, remove the beef, cinnamon stick, and star anise from the saucepan. Set the beef aside, discard the cinnamon and star anise.
- Continue cooking the liquid in the saucepan over a medium heat for 20-30 minutes until it becomes a thick sauce.
- Return the beef to the saucepan and stir through gently.
- Taste for seasoning and add extra sugar or salt as needed.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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