Beef Rendang Recipe + Video
Popular all over South East Asia, Beef Rendang is a dry curry with incredible flavour. Serve with coconut milk rice for the ultimate midweek dinner.
This delicious dry curry is the type of dish you would make to impress friends. It’s the type of dish that takes a little bit of extra effort but is SO worth it.
I love Beef Rendang. I’d say it’s up there as one of my favourites curries! What do you think? I’m always happy to hear your thoughts in the comments below!
If you’re a fan of a saucier curry, then you might like my Mild Coconut Beef Curry instead. Like it hot? This Spicy Coconut Chicken Curry, popular in Brazil, is the one for you!
What is Beef Rendang?
Beef Rendang is a type of dry curry from South East Asia. Beef is the most popular rendang but you can also get lamb rendang as well as chicken.
What’s special about rendang (the key to the flavour and how it achieves it’s dryness whilst staying moist) is that the coconut milk reduces, separating the oil from the milk, which in turn fries the beef. It’s very clever and very tasty.
Ingredients needed
Scroll down to the recipe card for exact quantities.
Braising steak (any stewing beef chunks will work too)
Vegetable oil
Ground cinnamon
Ground clove
Ground cardamon
Lemongrass stick
Coconut milk
Water
Tamarind paste
Kefir lime leaves
Light brown sugar
Juice from a lime
The curry paste:
Coriander seeds
Shallot
Galangal paste
Lemongrass
Garlic cloves
Fresh Ginger
Chilli flakes
vegetable oil
Timings
Prep Time
20 mins
Cook time
2.5 hrs
Total time
2 hrs 50 mins
Servings
2 (as a main) 4 (small potions)
How do you cook beef rendang?
Step 1 – The curry paste: Chop the curry paste ingredients and mix in a blender until fine and a paste has formed. You can add a bit of water to help blend the last little bits together. A splash will do!
Step 2 – Marinade: Cut the meat into chunks and put into a bowl. Stir in the the curry paste and marinade for 5 mins. You can leave the beef to marinade for longer if you’re trying to get ahead and are cooking the dish later. Make sure you cover and place in the fridge if doing the latter.
Step 3 – The curry: Heat the vegetable oil in a large casserole pot and fry the beef plus the spices until the beef has a browned well.
Step 4 – Pour in the coconut milk, the tamarind paste and enough water to ensure the meat is covered (around 100ml). Bring to a boil and then simmer. Add the kefir lime leaf, lime juice and sugar. Stir it all together.
Step 5 – Cook on a low heat for 2.5 hours. You’ll notice the coconut milk reducing around the 1.5 hour mark. Keep an eye on it at this point as there is a risk of burning. Ensure you stir every now and then. After 2 hours you’ll notice the oil separating and frying the beef. Keep stirring every now and then. Once the liquid has almost completely disappeared, it’ll be ready. Serve with coconut milk rice (or plain basmati).
Equipment Needed
2 x chopping boards
2 x sharp knives (one for meat, one for veg)
Blender (I used my nutri-bullet)
1 x jug
1 x small bowl
1 x wooden spoon
1 x large casserole pot
1 x measuring spoon
Why should I make this curry?
- It’s very much worth the effort!
- Learn about another cultures’ food (popular in Malaysia, Brunei..)
- Tastes even better a few days later (a great one for making ahead!)
- Freezable!
Frequently Asked Questions
Where does rendang curry originally come from?
Rendang curry originates in Indonesia (the Miningkabau region, to be precise) but it’s very popular all over South East Asia. It’s traditionally served at ceremonial celebrations such as Eid and weddings.
Can you freeze curry paste?
Yes you can! I always forget this and end up having to throw away half the jar! Curry pastes can be frozen in either small containers or ice cube trays for up to 3 months. Defrost before using or simply melt in the pot.
Is rendang curry gluten-free?
Yep, there’s no gluten typically found in rendang. This recipe certainly contains no gluten.
Is beef rendang spicy?
No, not at all. It contains spices but there’s no real heat involved, unless you use super strong chilli flakes. Mine were quite mild!
Beef Rendang Recipe Video!
Serving suggestions
Beef rendang goes really well with rice, particularly coconut milk rice (recipe coming soon!), popular in South East Asia. You could also try my Brazilian White Rice which is delicious infused with garlic. It would make a lovely pairing to the rendang curry.
Beef Rendang
Equipment
- 2 x chopping boards
- 2 x sharp knives
- A blender
- 1 x jug
- 1 x small bowl
- 1 x wooden spoon
- 1 x large casserole pot
- 1 x measuring spoon
Ingredients
Rendang curry paste
- 1 tsp coriander seeds
- 1 shallot
- 1 tsp galangal paste
- 1 lemongrass stick the white part – cut into 1cm slices
- 4 garlic cloves
- 1 tbsp fresh ginger
- 1/2 tsp chilli flakes
- 2 tbsp vegetable oil
The curry
- 800 g braising steak
- 1 tbsp vegetable oil
- 1/2 tsp ground cinnamon
- 1 tsp ground clove
- 1 tsp ground cardamon
- 1 lemongrass stick
- 400 ml coconut milk
- water (around 100ml – enough to ensure meat is covered)
- 2 tsp tamarind paste
- 2 kefir lime leaves
- 1 tbsp light brown sugar
- 1/2 lime the juice
Instructions
The curry paste
- Chop the curry paste ingredients and mix in a blender until fine and a paste has formed. You can add a bit of water to help blend the last little bits together. A splash will do!
Marinading
- Cut the meat into chunks and put into a bowl. Stir in the the curry paste and marinade for 5 mins. You can leave the beef to marinade for longer if you're trying to get ahead and are cooking the dish later. Make sure you cover and place in the fridge if doing the latter.
Get the curry started!
- Heat the vegetable oil in a large casserole pot and fry the beef plus the spices until the beef has a browned well.
- Pour in the coconut milk, the tamarind paste and enough water to ensure the meat is covered (around 100ml). Bring to a boil and then simmer. Add the kefir lime leaf, lime juice and sugar. Stir it all together.
- Cook on a low heat for 2.5 hours. You'll notice the coconut milk reducing around the 1.5 hour mark. Keep an eye on it at this point as there is a risk of burning. Ensure you stir every now and then. After 2 hours you'll notice the oil separating and frying the beef. Keep stirring every now and then. Once the liquid has almost completely disappeared, it'll be ready. Serve with coconut milk rice (or plain basmati).
Notes
Nutrition
More Asian recipes –
Slow-Cooker Spicy Chicken Stew (Jasha Maroo from Bhutan – South Central Asia)
Vegetable Momo Dumplings (Bhutan – South Central Asia)
Chinese Sweet and Sour Pork Meatballs (East Asia)
