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:
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Blitz curry paste ingredient in food processor;
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Brown the beef;
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Cook off the curry paste – releases amazing flavour!
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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!
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Biryani (it’s amazing!)
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Dal (Indian lentil curry)
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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.
Victoria Reitberger says
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.
Nagi says
NO WAY! I didn’t know that! Isn’t that interesting, I did wonder because of the name 🙂 N xx
Mala says
Rendang is indonesian food not malaysian.. 😉
Nagi says
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
Bec says
Wow Nagi!! You really are awesome! Thankyou for your fabulous recipes and instruction. 10/10!! Bec x
Nagi says
You’re embarrassing me Bec! 😊
Karla says
Galangal…
What is this and anything in pace of kaffir leaves?
Will check Asian stires here but never heard of these ingredients
Nagi says
Hi Karla! I’ve got a description in the recipe notes 🙂 N x
Jac says
Hi Nagi,
Any chance part of this could be cooked in a fan-force oven?
Nagi says
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
Marty says
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
Nagi says
Forgot to put that step in! Yes remove before serving. N xx ❤️
Liz M says
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.
Nagi says
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
Maggie Zentner says
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
Nagi says
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
Maggie Zentner says
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
Nagi says
Oooh! So pleased you enjoyed this! 🙂 Love that you have an Italian heritage, you must have an arsenal of amazing recipes! N xx
Sabrina says
I love this dish! Thanks for sharing your recipe, Nagi!
Nagi says
Thanks Sabrina! PS Did you change your blog name???
Sabrina says
I did. It’s Brina’s Bites now: http://brinasbites.com/
Ron says
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.
Nagi says
He never had a chance of coarse! Didn’t even get anywhere near it! 🙂 N x
Peggy Kok says
The spice paste (rempah) is too weak. This recipe has been toned down for non-Asian taste buds….
Nagi says
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?
Greg K says
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.
Nagi says
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 ❤️
Carlos At Spoonabilities says
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!
Nagi says
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
Carlos a says
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:))
Will says
Brilliant once again….your recipes are just fantastic.
Greetings from Scotland.
Best,
Will
Nagi says
Awww thank you Will! 🙂 Hope you had a wonderful weekend – N xx
Eha says
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 . . . .
Nagi says
NO WAY!!!! It is just unbelievable how similar our tastes are!!!
Diana Fischer says
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
Nagi says
Let’s not feel tooooo sorry for him. He is getting a LOT of attention!!!! 😉 N xx
Gina says
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
Nagi says
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
Marlene says
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.
Nagi says
Oooh aren’t fresh curry leaves just the BEST!!! 🙂 N xx
Marlene says
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.
Nagi says
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 🙂
Marlene says
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.
Nagi says
Oh Marlene! I am SO flattered you tried this, and so pleased Mr F enjoyed it!!! 😂
Lora says
Not gonna lie….I was drooling at the first pic…I love curry of all kinds…..and now for a trip to the store…… 🙂
Nagi says
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
Viji says
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
Nagi says
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
Lynne says
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?
Nagi says
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. 🙂