Beef rendang

  • 20 mins preparation
  • 2 hrs 45 mins cooking
  • Serves 6
  • Print


Curry paste
  • 6 dried long red chillies
  • 1 cup (70g) shredded coconut
  • 1 tablespoon coriander seeds
  • 2 teaspoon cumin seeds
  • 40 gram piece fresh ginger, peeled, coarsely chopped
  • 30 gram piece fresh galangal, peeled, coarsely chopped
  • 30 gram piece fresh turmeric, peeled, coarsely chopped
  • 6 eschalots, coarsely chopped
  • 6 clove garlic, coarsely chopped
  • 2 lemongrass stalks, chopped, reserving green stalks
  • 1/2 cup water
Beef rendang
  • 1 tablespoon vegetable oil
  • 1.2 kilogram beef chuck steak, cut into chunks
  • 1 cup (250ml) fresh coconut water
  • 2 400 ml cans coconut milk
  • 1/4 cup (75g) tamarind paste
  • 1 cinnamon quill
  • 6 kaffir lime leaves, shredded, plus extra to serve
  • 1 tablespoon finely chopped dark palm sugar
  • 3 cup steamed rice (from 1 cup raw), to serve


Beef rendang
  • 1
    To make curry paste, soak dried chillies in boiling water for 30 minutes, until softened. Heat a large heavy-based frying pan on medium. Cook coconut, stirring, for 2-3 minutes, until golden. Transfer to a blender.
  • 2
    Toast coriander and cumin seeds in same pan for 2-3 minutes, until fragrant. Add to coconut with soaked chillies, ginger, galangal, turmeric, eschalot, garlic and chopped lemongrass. Blend until chopped. Add 1/2 cup water and blend until smooth.
  • 3
    Heat oil in same pan on medium. Cook curry paste, stirring, for 2-3 minutes, until fragrant. Cook beef, in batches, stirring, for 3-4 minutes, until browned.
  • 4
    Return beef to pan with coconut water, coconut milk, tamarind, cinnamon, kaffir leaves, palm sugar and reserved lemongrass stalks. Stir to combine. Reduce heat to low and cook, covered, for l hour. Remove lid and simmer for 1 1/2 hrs, until beef is tender and sauce has thickened slightly.
  • 5
    Remove and discard lemongrass stalks. Season. Serve curry with steamed rice and extra kaffir lime leaves.