Beef Rendang

When I saw this recipe at Not Quite Nigella’s website I knew I HAD to make it.  It looked too good not to try it!  So I made it and then I made it again, and again and… you got it… again!  It is now officially a recurrent dish in my house and one of my all time favourite curries.  I have already told you about Lorraine from Not Quite Nigella as I have already made her recipes for home-made butter and baguettes!  She’s is so talented and such a nice person!!  Make sure you check out her site, I promise you will not regret it as there are many fantastic recipes and tips!  I slightly modified her beef rendang recipe by adding a little extra coconut cream (we like a little extra gravy with our rice!) and by adding potatoes.  I find that by doing this I cut through the spiciness of the curry.  Don’t be scared about the number of chillis in this dish: it is spicy but not as much as it would seem!  Anyhow, you can make it milder by reducing the amount of chillis you put in it.  I always serve this with plain boiled rice.  Enjoy!


Recipe adapted from Lorraine at Not Quite Nigella

600 gms – 1.3 lbs beef chuck steak or gravy beef, cubed in bite size pieces
2 medium potatoes, cut in 3.5 cm – 1.5 inches cubes
1 tsp salt
2 tsp sugar
1.5 tsp tamarind paste
120 gms – 4 oz. desiccated coconut, toasted in a dry pan (keep 2 tbsp for the spice paste)

For the Spice Paste
2 large onions
3 large jalapeño chillies
14 dried red chillies (or fewer if you want it less spicy)
1 thumb sized piece of ginger
2 slices of galangal
3 cloves of garlic
2 tbsp of the toasted coconut from above

The rest of the curry sauce
1 tsp turmeric powder
2-3 kaffir lime leaves
2 stalks lemon-grass, bruised with the butt of a knife
1 slice of galangal
2.5 tbsp palm sugar
1 tsp salt
4 tsp soy sauce
1 tbsp vegetable oil
2 x 400 ml – 13.5 oz. tins of coconut cream

Put the salt, sugar and tamarind paste in a large bowl and mix together.  Toss the beef cubes in this mixture. Then add the toasted coconut and mix well to completely coat the beef. Set aside.

Put all of the spice paste ingredients (onions, both types of chillies, ginger, galangal, garlic and toasted coconut) in a food processor and blend them until you get a fine paste.

Put a large wok or pot onto medium heat and add the oil. Then add the spice paste mixture and the rest of the curry sauce ingredients (turmeric, kaffir lime leaves, lemongrass, galangal, palm sugar, salt, pepper, soy sauce) and cook for a few minutes.

Add half of the coconut cream. Add the beef and heat through while stirring.

Turn the heat down until it is simmering gently, cover and allow to simmer for 1.5 to 2 hours or until the meat is very tender.

Then add the rest of the coconut cream and the potatoes and cook for another 20-30 minutes with the lid on until the potatoes are cooked.

Serve with boiled rice.

Beef Rendang

Beef Rendang

Beef Rendang

I have the pleasure to announce that this Beef Rendang recipe has been featured on Yummly in the article of October 18th, 2011 titled Spice Up Your Evenings with Delicious Curries!  Check it out!


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  1. says

    I love beef rendang and have never made it before! Yours looks absolute stunning – gorgeous photos! I will have to give this a try. I don’t know if I will be able to find galangal, kaffir lime leaves and lemongrass here but I’ll figure something out.

  2. says

    I admire your ability to cook these complicated curry dishes. I just don’t have the patience to combine so many ingredients…. It look amazing!

  3. says

    this looks so good. it’s too bad from where i come from, kaffir lime leaves and galangal are hard to come by but still, i’ll try to look for substitutions. hahaha. really nice manuela. :)

  4. says

    Oh I wish I had seen this 12 hours ago! I was trying to think of something different to do with beef for dinner tonight and this looks so good! Oh well, hopefully my roast turns out half as good as this looks!

  5. says

    Drooling here Manu! Lemon grass .. kafir lime .. tamarind paste.. that is enough to make any curry super delicious! Love the rich color of the dish.

  6. says

    I love Rendang…. One of my favourite dishes of all time. I don’t make it as often as I should, which I should make amends. Thanks for the reminder.

  7. says

    I love beef rendang, thank you so much sharing this wonderful recipe!
    Found your blog through YBR, I really love your recipes and can’t wait to try some of them :)

  8. says

    Wow, Manu this looks perfect. I’ve only made beef rendang once and far too long ago. Thanks for the reminder and I’ll be giving your recipe a try. Lovely photos too 😉

    Thanks for participating in the YBR!

  9. Chriselia says

    Hi i’m from Indonesia,i love rendang,and your rendang looks delicious.I’m very appreciate you make indonesian food:)
    By the way rendang in indonesia didn’t have any liquid as your recipe,if there is some liquid we called it Gulai .If you want to try indonesian version rendang,you can cook until there’s no liquid,it’s taste different :)


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