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.
I love this dish! Thanks for sharing your recipe, Nagi!
Thanks Sabrina! PS Did you change your blog name???
I did. It’s Brina’s Bites now: http://brinasbites.com/
Dozer would never laugh at you, especially when he requires you to manage his wounds. How did the pelican fair?
Your Malaysian curry looks lovely. We’ll pin this for one those days when we need to spice things up.
He never had a chance of coarse! Didn’t even get anywhere near it! 🙂 N x
The spice paste (rempah) is too weak. This recipe has been toned down for non-Asian taste buds….
TWELVE chillies is tempered down?? GASP! Actually, I checked a bunch of recipes from chefs, Malaysia nationals and found that this was on par. How many chillies would YOU use?
I made it with 10 fresh Bird’s Eye chillies (traditional East Asian
very hot Chile pepper) as I wasn’t sure what you used and I didn’t
want to make it too hot. Peppers really vary and Bird’s Eye are near the
top end of the heat scale. It had pretty good zip
early in cooking but by time the sauce reduction was done it was less hot than I
wanted. This is a good place to start- it is easy to add more heat
at the end (I did- ground cayenne pepper). Next time I’ll use
around 18 or so. Great texture and flavor! I rarely take the time
to make my own curry paste but this was sooo worth it.
I used cayenne peppers which are the long ones sold at supermarkets here is Syd 👍🏻 Pleased to hear you enjoyed it with birds eye and a great tip to adjust the spice with powder at the end, thanks! N x ❤️
Hey Naggi, I hope you are doing better. I have to tell you to curry is one of my favorite foods and I really enjoy mixing the different spices. It’s the first time, I see this recipe and I must do this recipe. Printing right now.
Can I tell you again? I love your videos!
Hi Carlos! Weekend was – happily – incident free! 😉 Thank you for your kind words about my videos, I will have a guide out in a couple of months! N xx
You just gave me a fantastic news with the guide. I will get anything that you release because your photograph book have been tremendously helpful for me. I’m looking forward to finding out the details of your new project that I saw in FBC ( I’m struggling food blogger:))
Brilliant once again….your recipes are just fantastic.
Greetings from Scotland.
Best,
Will
Awww thank you Will! 🙂 Hope you had a wonderful weekend – N xx
Hmm: Dozer is not the only one laughing!! So here go I quite frequently!! Rendang probably has been my fave ‘curry’ [that just means a dish in a spicy sauce’] to make over the last number of decades. I wonder whether readers from nations not so attuned to curry realize that 23 countries have ‘curries’ as the main part of their diet and they vary hugely! ? Malaysian rendang is pure delight and I shall try your recipe to the nth degree next time around! Unfortunately it also packs the fat and calories, so, for me, it is a wonderful treat !!! Thank you for your version . . . .
NO WAY!!!! It is just unbelievable how similar our tastes are!!!
Enough about the typically mouth watering recipes…….what about poor Dozer!!!!??
Seriously, though, cant wait to try this recipe. If its anything like your others, it will be awesome!
Thanks Nagi.
Diana
Let’s not feel tooooo sorry for him. He is getting a LOT of attention!!!! 😉 N xx
Hello Nagi … honestly, I just love your posts … I find you such an honest, heartwarming, and funny writer I always get a smile from what you share with us of your life! Thank you for doing such a fabulous job with sharing your recipes … I love them all! xo Gina
Ohhh thank you Gina! I must confess, writing doesn’t come naturally to me 🙂 I never did well in creative writing at school! It took a long time to be able to write in a way that I feel comfortable with, so I really do thank you for your kind words. N xx
Oh, boy, Nagi. Mr. Fussy is excited for me to try this soon! We love curries, and this one is unique for us. I’ll be up near the Asian markets next week so will make a point to get the fresh kaffir lime leaves, and curry leaves, too. I will, of course, report back. PS: I feel your pain! I once was blithely walking through a grocery parking lot, happy as can be, when I tripped over one of those low concrete dividers. Like you, my hands broke my fall, luckily, or I’d have broken a nose or tooth for sure. You can be sure that I look where I’m going now! Poor Dozer…he and you both have sore paws! Hugs to all.
Oooh aren’t fresh curry leaves just the BEST!!! 🙂 N xx
Also, is there a particular type of red chile to use? Here in SoCal we have many different kinds, and i always wonder whenever I see red chiles listed as an ingredient.
You’re LUCKY! Cayenne pepper is what we have as our standard large red chillies here! If you are worried about spiciness, drop down to 6 🙂
I made this last week, Nagi, using ground chilies I bought at an Indian market. I had to guess at the amount to use but Mr. Fussy said it was perfectly spiced. It does take a while to make, but the taste is wonderful. I only had dried kaffir lime leaves, so I rehydrated them and doubled the amount. I wish I’d made it far enough ahead of time to let the fat solidify. Even though I trimmed the meat well it was a bit fatty for my taste–which may be why Mr. F loved it so much! It is very rich tasting, and we have enough left over for two more dinners and a lunch! I might try with a different cut of stew beef or lamb next time.
Oh Marlene! I am SO flattered you tried this, and so pleased Mr F enjoyed it!!! 😂
Not gonna lie….I was drooling at the first pic…I love curry of all kinds…..and now for a trip to the store…… 🙂
I LOVE HEARING THAT!!!!!! PS If you live in Aus, seriously, you will find everything at Woolies. Or Harris Farms (if you’re in Sydney or Brisbane) <3
Hi Nagi,
Readang is Malaysian and it yummy done in an earthen ware like a large clay pot. This taste yummiest.
I use this clay pot whenever I cooked readang in Germany during summer time in my garden.
Japanese ceramic pot is also recommended here.
To highlight it taste better when cooking with charcoal… This why I love to cook Rendang during summer time mostly.
Also there are variations of rendangs.
Rendang is the popular dish during Hari Raya. Rendang is often served with rice parcel besides coconut rice and baguette and any other bread.
Keep on sharing Nagi.
Regards Mrs.Reitberger
Thank you for the wonderful insight Viji! It was interesting when I was reading the background of Rendang, there are suggestions that it actually originated in Indonesia but now it’s more known as a Malay dish. I love the ceramic pot tip! N xx
Slowly moving introducing my kids to spicy food. I only have chillie in a tube from the super market at the moment. Would that do and if so how much For very mild curry. He mild can you go while still retaining the flavour?
Hi Lynne! Don’t worry, you can go very mild. 🙂 To be really safe, you could go down to 2 teaspoons but I’m pretty sure even 1 tbsp will be fine because honestly, it always amazes me how much spiciness is lost with the long cook time. 🙂
Thank you Nagi! This recipe looks amazing!
Sorry you had a bad day! Know how you feel, I’m the queen of falling.
I take a flop every couple of months or so. Once it happened so fast, I didn’t even put my hands out and landed on my chin. But that was on ice. We have a lot in New Jersey here in the USA. Bet I’m a bigger klutz than you! LOL!
Hope Dozer feels better! Have a great weekend! : )
BA HA HA! Lovely to hear from a fellow klutz! We stand united! PS I would be a wreak if we had snow here.
Will light coconut milk taste the same?
Hi Kay! The taste will be similar but it will not be quite as rich 🙂 Great option to reduce some calories!
Made this today. I used 5 long chillis and it had a kick. Fried shallots and thinly sliced chillis to serve as a garnish with chopped corianderfried these during curry preparation andput them in low oven when warming platessc just before serving. Cooked in slow cooker for 4 hours ended up transferring it to a wok. In future will not bother slow cooking oven top cooking is best. The cardamon powder would be better then you don’t have to pick them out. I paid £14 for this dish recently in a restaurant and this was as nice. They served it with thin flat rice stick noodles which is an alternative to rice. I served it with plain white rice. Delicious Thankyou.
Hi Kay! I’m so thrilled to hear you enjoyed this! It’s funny you mention about using powder instead, it’s the annoyance I’ve always had with this recipe but having said that, the pods do provide a better flavour I find. So I’m actually experimenting with this recipe to tweak it to make using cardamon and clove powder instead 🙂 Glad you enjoyed it!
TIP wear disposable gloves when deseeding and cutting chillis to avoid burning hands
And apparently for Nagi, anyway the gloves would help just getting out of the car! Sorry Nagi, had to zing you for that one, hope your weekend has less mishaps for you and Dozer.
Rich in Canada
I WISH I had rubber gloves on yesterday. 😂
Hi what is best way to reheat it please
I microwave it! 🙂
Thankyou will not have to reheat eaten between 3 hungry people today. I am going to prepare a day or two before next time. Do you reheat the whole bowl of curry in the microwave?
Hi Kay! That’s what I do because this curry doesn’t have sauce like other ones so I find it a bit more difficult to reheat on the stove 🙂
This sounds wonderful! Lemongrass a little hard to come by but do have lemongrass paste in the tube. Think that would work ? If so, how much?
I paid 1.40 for 4 sticks of lemongrass from Asda the other day
Hi Mel! That should be ok, I would use 2 tsp in the spice mix and 1 tsp in the sauce 🙂
Hi,
Thank you for the recipe – it tasted amazing!
Just a quick question – is there an easy way to remove the items such as star anise and pods ect? As the leaves etc aren’t nice to eat and difficult to remove!
Thank you
Hi Lisa! I’m so pleased you enjoyed this! I love your question, I literally made this a week ago to try to counteract that problem myself. Stay tuned! Recipe video and extra tips to avoid that problem coming soon!
when do you add the coconut milk? I can’t find mention of it in the instructions part of the recipe!
oops i just realised i missed the line “add remaining ingredients” facepalm
Can’t tell you how many times I have those moments every single day Sally! PS And guess what, I’m actually making and filming this recipe RIGHT NOW! No joke, it’s on the stove, simmering away. Republishing soon with the video! N xx
I’m making tis right now my only query is how to get the beef really brown without burning the paste, should the bulk of the paste be remove while browning the meat ? I can’t wait to try it after these reviews.
Hi Jeni! Try turning the heat down, I know what you mean because when I made this in my cast iron pot, I had the same problem 🙂 I will repost this recipe soon with a video, it’s a personal favourite! I think a video will help with the steps. N xx