BEEF RENDANG
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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 jasmine, basmati or cauliflower rice.
You need a little time to make this curry, set aside an afternoon to fill your home with the most amazing aromas!
Also, It freezes well so you can cook a big batch and grab a serving when you are time-poor during the week. This is one of those dishes that you want to rush home from work put on your comfy clothes and savour.
As with most curries, the flavour intensifies over time so you can make this a day or two in advance and the flavours with just get better.
Nagi from RecipeTinEats calls Beef Rendang the King of all Curries!
There are 4 main steps this Beef Rendang Curry recipe:
- Make the curry paste
- Brown the beef
- Cook the curry paste
- Add the beef and cook for 3 hours.
Beef Rendang
A rich and spicy curry made with beef, coconut milk. So good!
Servings: 6 people
Equipment
- Food Processor
- Large Pot with a lid
- Chopping Board
Ingredients
Spice Paste
- 6 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
- 1½ tbsp ginger minced
- 1½ tbsp galangal (double the ginger if you can't find it) finely chopped
- 2 tbsp canola oil
Curry
- 1 kg chuck steak large cubes cut to the 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)
- ⅓ cup desiccated coconut
- 1 tbsp brown sugar or palm sugar grated
- 1½ tsp salt
Instructions
Spice Paste
- Add all of the spice paste 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.
- Return the beef to the pot. Note: 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 your choice of rice
