The KING OF ALL CURRIES is here!!! Beef Rendang has incredible depth of flavour, with complexity and many layers of spices. It’s straight forward to make, though it does take time and perhaps a trip to the Asian grocery store (though Sydney-siders will find everything at Woolies). Watch the video and drool!
Beef Rendang
This Beef Rendang recipe is from a payroll lady at a company I used to work for. It’s her Malaysian mother’s recipe. I still remember, so many years later, how we used to bond over food at the water cooler!
I actually first published this recipe a couple of years ago but I’ve made some minor improvements that will make your life easier without changing the flavour at all. Plus I made a recipe video!
Beef Rendang is the king of all curries!
What is Beef Rendang?
Beef Rendang is a Malaysian curry and is considered by many to be the king of all curries! To say it’s extravagantly delicious is an understatement. There are very few curries in this world with such amazingly complex flavours.
Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and star anise as well as fresh aromatics including lemongrass, garlic, ginger and galangal.
Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce. However, the meat is so ridiculously tender and has a thick coating of sauce on each piece, so when the meat literally falls apart at a touch, it mixes through rice, flavouring it like saucy curries.
If you love South East Asian curries, Beef Rendang is without a doubt one of the best!
Here in Sydney, you can get all the ingredients for Beef Rendang at Woolworths and Coles. Seriously!
How to make Beef Rendang
Though there’s a fair few ingredients in this, some of which may not be familiar to you and are certainly not everyday ingredients even in my world, it’s actually quite a straightforward recipe:
Blitz curry paste ingredient in food processor;
Brown the beef;
Cook off the curry paste – releases amazing flavour!
Add everything else in and slow cook until the beef is ultra tender.
An interesting cooking method with Beef Rendang is the way it gets the deep brown colour. All throughout the video, right up until the very end, you will notice that the sauce is a pale brown colour. It’s not until the very end when the sauce reduces right down and the oil separates that it turns brown, essentially the browning of the beef in the oil of the sauce.
This Beef Rendang can be made in a slow cooker, but I find it easiest to make it all on the stove. Especially given it starts on the stove with the browning of the beef and spice paste, then finishes on the stove with the reducing of the sauce and browning of the beef (this part cannot be done in a slow cooker).
This is one of those recipes that just gets better with time. So whenever possible, I try to make this a day or two in advance. It also freezes extremely well.
I serve this with my Restaurant Style Coconut Rice because it’s my copycat of the coconut rice you get at the posh modern Asian restaurants! – Nagi xx
PS You see those bits stuck on the beef that could be shredded coconut?? It’s not. It’s bits of shredded BEEF. Because it’s so tender by the end, when you’re stirring it, some bits do flake off. YUM!
MORE GREAT CURRIES OF THE WORLD!
- Biryani (it’s amazing!)
- Chicken Tikka Masala
- Dal (Indian lentil curry)
- Thai Red Curry
- Massaman Curry
- Browse the Curry Collection
WATCH HOW TO MAKE IT
Beef Rendang recipe video!
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Beef Rendang
Ingredients
Spice Paste
- 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
- 1 small onion, finely chopped (Note 1b)
- 5 cloves garlic, minced
- 3 lemongrass stalks, white part only, sliced (Note 2)
- 1 1/2 tbsp fresh galangal, finely chopped (Note 3)
- 1 1/2 tbsp fresh ginger, minced
- 2 tbsp oil (vegetable, canola or peanut oil)
Curry
- 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6″ cubes (Note 4)
- 1 tbsp oil (vegetable, peanut, canola)
- 1 cinnamon stick
- 1/4 tsp clove powder
- 3 star anise
- 1/2 tsp cardamon powder
- 1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
- 400ml / 14 oz coconut milk (1 standard can)
- 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
- 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)
- 1/3 cup desiccated coconut (finely shredded coconut)
- 1 tbsp brown sugar or grated palm sugar
- 1 1/2 tsp salt
Instructions
- Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
- Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
- Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chilli will make you cough!).
- Add remaining Curry ingredients and beef. Stir to combine.
- Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
- Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
- Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.
- Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)
- The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Dozer’s got a boo boo. i.e. Shredded his paw by tearing manically across a bed of oyster shells in pursuit of a pelican.
Let’s not feel too sorry for him though. He’s been pretty pampered.
Hi Nagi,
I came across your website when I was looking through different beef rendang recipe! I love you give out a lot of cooking tips and the sceince behind it ! (ie: the browning and scrap the brown bits when cooking the paste !)
Will definitely be following your posts! Tried it out today and yummm!!! I’m even tempted to get a Dutch oven pot for the browning process !
Thank you and keep cooking and posting
This isn’t Nicole from Victoria, is it?? I was looking for a Beef Rendang recipe, and I’m wondering if this is the one I had on Sunday!
Thanks for your message Nicole! I’m so pleased you enjoyed this – and I’m glad you found me too! N xx
Hello Nagi, I discovered your recipes in December and I am slowly trying all the recipes. So far : delicious. I buy my chilies from a thai shop and I used 10 in the beef Rendang recipe and it is too strong too eat. I have 3 questions please, what do I do know to save the dish ? And what kind of chilies was I supposed to use ? Did I misread the recipe and the paste was to be halved ? Thanks for your help and for your website !
Lola
Hi Nagi, jst made this and the flavour is awesone but it won’t reduce to your lovely dark brown dry curry. What am I doibg wrong.
HI Annie! Keep cooking it down, right at the end the sauce will split into clear fat and the coloured sauce, The beef ends up browning in the fat!
Not sure how you’re calculating your nutritional facts but I really don’t think you’re getting 379 calories from fat!
Hi Chris! Between the fatty beef cut used and coconut milk plus oil in the recipe, I think that sounds right! 🙂
Thank You Nagi! You are awesome! 😉
You tried it?? 🙂 N x
I thought sliders were anything on mini buns????!!!
Don’t be confused, Rendang is originated from the Minangkabau ethnic group of Indonesia. History records according to historian from Andalas University, Prof. Dr. Gusti Asnan, rendang has become food widely spread since Minang people started wandering and sailing to Malaka for trade in early 16th century. Even the Netherlands adapted “Rijsttafel” (“rice table” following the hidang presentation of “nasi Padang” from the Padang region of West Sumatra) which includes Rendang.
It is True that some Asian country has made their own version of rendang but the ROOT of them all is from Indonesia through the trading era stated above. Even culinary figure Anthony Bourdain and K.F Seetoh, insists Indonesia to register it to UNESCO, (before other countries claim it as their culture). So stating “Rendang is a Malaysian Curry” in your recipe is totally misleading, unles you have historical proof that beaten the oldest one.
Are you from indonesia? Because it’s all too common when indonesians get a bit all touchy over what comes from where. Honestly though these fights/arguments/disagreements are getting way too petty. Nagi got the recipe from a Malaysian friend so this is most likely the Malaysian version of rendang. We all know there are several different types of rendang even in Indonesia itself no? It’s a very petty thing to argue about, considering the fact that Malaysia and Indonesia share quite a lot of things in common. Funnily enough, Thailand and Malaysia do share some traditional foods too, yet I never see them fighting over it claiming what’s whose.
Btw Nagi, recipe is fantastic! I can’t wait to try it out! 🙂
Thanks Addie!!! PS I think you’re right, it’s kind of like the way us Aussies and New Zealander’s are always “arguing” about who invented Pavlova!! 😂
Hi Haven! I appreciate people’s input 🙂 I believe i wrote in the post that it’s roots are believed to be originally from Indonesia but here in Australia, it is better known as a Malaysian curry and also this version I share is not Indonesian e.g. doesn’t use candlenut as a thickener which I believe is in the traditional Indonesian version 🙂
I am making this now and it is bubbling away on the stove and it smells incredible. Can’t wait to eat it, exactly what I need for the bitterly cold Melbourne winter. Thanks Nagi.
I am making this now and it is bubbling away on the stove and it smells incredible. Can’t wait to eat it, exactly what I need for the bitter cold Melbourne weather. Thanks Nagi.
I hope you loved it Linh!! PS It’s 26C here in Sydney today….what the?????
This dish is delicious, easy to do. Eat with steamed rice is great. I can eat 2 bowls of rice when eating with this dish.
Great to hear Bubble! So pleased you enjoyed it – N x
OMG!! Made this yesterday, hubby and I ate it this evening. Absolutely bloody delicious!! We have another portion in the freezer, can’t wait to eat it. Love your blog, Nagi, always look forward to new posts. Keep ’em coming 🙂
I’m SO PLEASED to hear that! This is a personal favourite of mine that I make to impress friends who love Asian food! So glad you loved it too 🙂 N xx
This was seriously good! Nagi you are my go to for traditional tasting Asian cooking without all the hoohaa, can’t beat your Satay Chicken and sauce
That’s fantastic to hear Nancy! Thanks for letting me know – N xx
Nagi , I appreciate your effort in what you shared to all.
Above all simply loved your mom’s too,
convey my sincere thankfulness to her in taking her time to share her delights.
Appreciate your mom:-)
Ciao
Awww, I’m sending this to mum, she will love reading this! N xx
Hi Nagi , so ture about Rendang, I am sure you knew about the famous roti canai from Malaysia?
It’s origin from India, and now famous in Malaysia. Sold most in Indian Restaurants.
Now, all over the world came to know that this famous crispy and sinfully oily, and yummy roti originated from Malaysia. Roti canai is fun to make, it’s preparation, strecthin and pulling and dough flying and twirling it’s an art for the expert, practice makes perfect.
Roti Canai ( like Chennai) I beleive the early settlers from India made this roti famous don’t you agree? Similar like roti porata. but roti canai, is super fun to make and I am sure you know how to this Nagi.
Same goes to the Rendang almost all fellow Malaysians forget where it’s origin come from?
Most Malaysian Malays cook rendang in their homes for Hari Raya to celebrate Shawal after the Ramadhan.
Rendang goes well with ketupat rice or nasi hempit or simply palin white rice.
Beef rendang is simply the best to my opinion.
Yours Rendang is delicious too!
Various of rendang recipes and the best one I like so far is Rendang Tok and I beleive this is truly from Indonesia too.
NO WAY! I didn’t know that! Isn’t that interesting, I did wonder because of the name 🙂 N xx
Rendang is indonesian food not malaysian.. 😉
Hi Mala! I should clarify – it seems to be “owned” by several countries but here in Australia, it’s definitely more strongly associated with Malaysia and also, I believe the Indo version is made slightly differently e.g. candlenut as a thickener?? 🙂 N xx
Wow Nagi!! You really are awesome! Thankyou for your fabulous recipes and instruction. 10/10!! Bec x
You’re embarrassing me Bec! 😊
Galangal…
What is this and anything in pace of kaffir leaves?
Will check Asian stires here but never heard of these ingredients
Hi Karla! I’ve got a description in the recipe notes 🙂 N x
Hi Nagi,
Any chance part of this could be cooked in a fan-force oven?
Hi Jac! Yes, do the part where it’s simmered with the cover on in a 160C /320F oven (standard). But make sure you bring it up to a simmer on the stove first to get the heat going, then pop it in the oven and it will be like it’s simmering slowly on the stove. 🙂 N xx
Hi Nagi!
What do you do with the star anise, cinnamon stick, and lemon grass? Do you remove them at the end of the cooking process? I want to try this recipe as it looks so good, just not sure what do to with these spices. Also, when you say 12 chilies – I usually use red bird’s eye chilies. Is that going to be too hot?
Thanks!
Marty
Forgot to put that step in! Yes remove before serving. N xx ❤️
Nagi, yet another recipe of yours that has made my family *so angry* with me. My crime.- cooking it last Sunday and making them wait until Tuesday to eat it – when they had been smelling it most of Sunday! And why am I not surprised that the double quantity I made, with the hope of freezing half, is almost all gone? Your recipes just don’t hang around in our house, especially with my son’s uni friends dropping in to ‘study’ (play games) and devouring the rendang! All in a good cause I guess… thanks again for a fantastic recipe. I was worried also about whether it would be too spicy/hot, for double the quantity I used 12 long red chillies (almost hand length) and this was a great level, not too hot. Meltingly tender with gravy beef as my preferred cut of beef for this.
I felt my stomach drop when I read the first line – then I LAUGHED!!!! I am so so pleased you and your family enjoyed it and I’m very pleased to hear that using 6 chillies per batch was the right level of spiciness for your palette. And I’m extra pleased to hear your son’s uni friends enjoyed this too! N xx
OMG I made this last night and am having it for lunch today and it is so yummy, you make the recipes so easy to follow, I try and make one of your recipes at least twice a week. Very easy to follow and I just love Dozers stories, I should share you stories on my furry children Bailey and Daisy hahaha
WHOOOOO HOOOOO!!! I am so SO glad you enjoyed this Maggie! It’s one of those recipes I worked really hard on – it’s not a quick and easy one and I had to make it a few times to film / photograph. That’s why I’m extra pleased to hear you enjoyed it! N xx
N I am glad you took the time to refine and yes it took me ages to make and I finished last night at about 10.30 but well worth it.
Looking forward to many more new recipes, next one Garlic Prawns. BTW I am of Italian heritage and I make a mean gnocchi, my grand daughter loves my home made gnocchi and home made pasta sauce. xx
Oooh! So pleased you enjoyed this! 🙂 Love that you have an Italian heritage, you must have an arsenal of amazing recipes! N xx