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Beef Rendang

5/5 from 3 Customers

Rendang was originally invented as a way of preserving meat in the tropical climate of West Sumatra, Indonesia.

20 minutes

2 hours

3/5

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)

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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. 

Click here to read all about our spice travels to research different recipes!

Recipe

20 minutes

2 hours

3/5

Serves

4 with sides

Effort

Medium Effort

Main Ingredient

Beef

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Rich

Meal Taste

Sweet

Origin

Country

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 cut into 3cm lengths and bashed with a rolling pin
  • ½ lime
  • 25g desiccated coconut
  • 400ml full fat coconut milk
  • 3 tbsp sugar

Curry Legend World Tour

Curry Legend World Tour

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Beef Rendang - PDF Recipe Only - £0.50

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Product Rating (3):

5/5

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.

Looks great, Maria! Happy spicing!

5/5

This is a delicious recipe.

Looks like a delicious sweet and spicy curry!

5/5

Absolutely delicious! Best curry we’ve made out of the book so far!

Yum- glad you enjoyed this!

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