Beef Rendang

Beef Rendang

Beef Rendang is a Malaysian curry. It is rich and full of flavour.

You can’t rush this dish – it takes time and is so worth it. This is a dry curry so the meat is not swimming in sauce. The beef will fall apart and is fantastic with rice.

It freezes well so you can cook a big batch and it won’t go to waste. As with most curries, the flavour intensifies over time so you can make this a day or two in advance.

Beef Rendang

Beef Rendang is a Malaysian curry. It is rich and full of flavour. You can't rush this dish – it takes time and is so worth it. This is a dry curry so the meat is not swimming in sauce. The beef will fall apart and is fantastic with rice. It freezes well so you can cook a big batch and it won't go to waste. As with most curries,the flavour intensifies over time so you can make this a day or two in advance.
Prep Time20 minutes
Cook Time3 hours
Course: Curry
Cuisine: Asian, Malaysian
Keyword: Beef Rendang
Servings: 6 servings
Author: Angela

Equipment

  • Chopping Board
  • Large Kitchen Knife
  • Measuring Spoons
  • Large Pot with a lid
  • Wooden Spoon
  • Garlic Mincer
  • Small Food Processor
  • Large bowl
  • Tongs

Ingredients

Paste

  • 6 – 12 red chillies Deseed the chillies if you don't like the heat
  • 1 sml brown onion finely chopped
  • 5 cloves garlic minced
  • 3 stalks lemon grass (white part only) sliced
  • tbsp ginger minced
  • tbsp galangal (double the ginger if you can't find it) finely chopped
  • 2 tbsp canola oil

Curry

  • 1 kg chuck steak large cubes (size of a golf ball)
  • 1 tbsp canola oil
  • 1 cinnamon stick
  • ¼ tsp clove powder
  • 3 star anise
  • ½ tsp cardamon powder
  • 1 lemon grass stalk smashed with the side of your knife
  • 400 ml coconut milk
  • 2 tsp tamarind paste
  • 4 large kaffir lime leaves If you can't find use the rind and juice of a lime
  • cup desiccated coconut
  • 1 tbsp brown sugar or palm sugar (grated)
  • tsp salt

Instructions

Spice Paste

  • Add all of the ingredients to the food processor, whizz until it is a smooth paste

Curry

  • Heat the oil in the large pot on high heat
  • Add half the beef and brown, remove and add the remaining beef. Set the beef aside
  • Add the Spice Paste and cook for 2 – 3 minutes (WARNING – open the windows and put the exhaust fan on – once the chillies are heated your eyes are going to water!)
  • Return the beef to the pot and add the remaining curry ingredients.
  • Bring to a simmer and then lower the heat.
  • Pop the lid on and leave to simmer for 1hr 15mins
  • Check the beef, if it falls apart take it out of the pot. and set aside. If the beef is just tender and holding together leave it in.
  • Raise the heat to medium and cook for 30 – 40 mins, stir occasionally. Towards the last 10 mins stir more frequently to make sure the the sauce reduces to a paste.
  • The beef should fall apart at a touch, if not add some water and keep cooking
  • Remove the cinnamon stick, star anise and kaffir leaves
  • Serve with steamed rice

Notes

If you use small diced cubes of meat it will break down and become shredded, using larger chunk is better for this dish.

Further Reading: More Recipes

Recommendation: Follow Zaleha Olpin from MasterChef UK 2018 on Instagram