Beef Rendang

Posted By Kerri


This dish has been following us around lately, we saw Rick Stein cook it last week and then Dan from Food Urchin also posted his version. We saw it as a sign and resolved to make it as soon as we could.

As with most South East Asian dishes, there are various different recipes available, all of which vary quite considerably. Now that we know a little bit about the principles of that kind of cooking, we’re more confidently able to mix and match our favourite elements. While it may not be wholly traditional, the end result generally appeals to our tastes which, for us, is part of the fun of cooking something from scratch.


Serves Two


1 onion, chopped
2 large red chillies, chopped
3 gloves garlic, crushed
Thumb sized piece of ginger, grated
1 stalk lemongrass, chopped
Zest of half lime
1/2 tbs ground coriander, roasted and then crushed
1/2 tbs ground cumin, roasted and then crushed
1/2 tsp ground cinnamon
1/2 tsp ground turmeric

Vegetable oil
1 can coconut milk
500g of braising steak, cubed
1/2 tbs soft brown sugar
1 tsp tamarind concentrate/paste
Juice of half lime

Start by making the paste. Combine all elements and then either blend in a food processor or bash in a mortar and pestle.

Heat your wok until it’s hot, add some vegetable oil and the cream from the top of a tin of coconut milk. Fry until the combination begins to split.

Add the paste and fry until it darkens and becomes aromatic. Add the beef, ensure it is well coated with the paste and cook until browned all over.

Add the rest of the coconut milk, the sugar and salt, the tamarind and the lime juice. Bring to the boil and then reduce the heat, simmer for one hour.

Remove from the heat, leave to cool and then refrigerate overnight. When ready to eat, heat the curry slowly and serve with jasmine rice.

I cooked this yesterday and then left it in the fridge overnight so that the flavours could develop, interestingly I think we both preferred yesterday’s version as the ginger and lemongrass came through much more and added a lightness to the overall flavour. I’m happy with the way this turned out but next time I need to remember to increase the chilli.

Aug 10th, 2009

7 Comments to 'Beef Rendang'

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  1. Lizzie said,

    Rendang is Malaysian, no?

    Great pictures!

  2. Kerri said,

    You’re right, Lizzie. I was trying to say (unsuccessfully!) that making the paste was similar to making pastes for Thai curries which is why I felt confident enough to play around with the recipe 🙂

  3. Danny said,

    Hmm your rendang looks a lot more appealing than mine did. I think the next time I make it, I’ll add the lemongrass as it keeps cropping up in lots of other recipes.
    .-= Danny´s last blog ..Great British Beer Festival =-.

  4. Tom said,

    MMMM. I was feeling like a Malay curry and this looks perfect. Thanks for the recipe.

  5. Magnus said,

    Absolutely inspiring photographs on your blog that really set you apart. So yummy!

  6. Kerri said,

    Thanks, Magnus!

  7. lilly said,

    Still the best beef rendang recipe I’ve ever made or tasted, are you two ever coming back? I think I’ve cooked almost all your recipe’s now. Thanks for leaving all these great recipes up here ur blogs still great inspiration!

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