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Beef Rendang
Rendang was originally invented as a way of preserving meat in the tropical climate of West Sumatra, Indonesia.
20 minutes
2 hours
3/5
Blends Needed
Also works a treat with: Lamb
Book: Curry Legend World Tour (p54)
Goes great with: Coconut Rice (p166), Roti Jala (p172) and Acar Timun (p204)
In stock
£0.50
Rendang was originally invented as a way of preserving meat in the tropical climate of West Sumatra, Indonesia.
In this dry version of the dish the beef is cooked in coconut milk until all the liquid evaporates and it starts to caramelise, resulting in a sweet and spicy curry containing incredibly tender meat.
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Recipe
20 minutes
2 hours
3/5
4 with sides
Medium Effort
Beef
Dietary
Gluten Free
Dairy Free
Taste Profile
Fragrant
Rich
Sweet
Origin
Malaysia
- 800g diced beef
- 150g shallots or 1 medium red onion - roughly chopped
- 2 cloves of garlic - roughly chopped
- Fresh ginger - roughly chopped to make 2 tsp
- 2 lemongrass stalks - 1 thinly sliced, 1 bashed with a rolling pin then cut into 3cm lengths
- ½ lime
- 25g desiccated coconut
- 400ml full fat coconut milk
- 3 tbsp sugar
Curry Legend World Tour
Ebook Only - £5.00
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Add to BasketBeef Rendang - PDF Recipe Only - £0.50
Add to BasketProduct Rating (5):
A South East Asian feast tonight of Beef rendang, Opor Ayam, Coconut rice, Roti Jala, Malaysian braised veg, Acar Timun, Nam prik pla & red chilli sambal - absolutely delicious. Thank you Spicery.
This is a delicious recipe.
Looks like a delicious sweet and spicy curry!
Absolutely delicious! Best curry we’ve made out of the book so far!
Yum- glad you enjoyed this!
When our Hogmanay celebration was bring an “Asian influenced” dish affair - I knew I had to go spicery. The beef Rendang and a spring veg Penang went down a storm with the group!
Sounds like a brilliant theme for a party! We're really pleased to hear that these dishes went down a treat, and we hope you enjoyed your celebrations!
Enjoyed this curry which reminded me of a wet Keralan Beef Fry that I had whist in Kerala. Made a nice change to the usual curries we have.
This looks fantastic, Lynne - we're so pleased to hear that it brought back happy food memories from your travels!
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Looks great, Maria! Happy spicing!