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!)
-
Dal (Indian lentil curry)
-
Browse the Curry Collection
WATCH HOW TO MAKE IT
Beef Rendang recipe video!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Linda Harper says
This Rendang curry is an absolute winner!! Will defs become a regular in our house. Thanks for the extra advice and tips
Nagi says
Wahoo, I’m so glad you love it Linda! N x
Roslyn Murdoch says
Omgosh, this was amazing Nagi, thank you! Better than the local Malaysian restaurant I order my rendang from! Thank-you so much! Even my 10month old seemed to enjoy it mostly (a bit of a chilli face by the end of his meal). Definitely will make it again. I might try and make the paste in advance to help with time efficiency of cooking with a clingy baby. But well worth it! Delicious!
David says
Thanks Nagi, was great, cooked it low and slow 130C for 4hrs, was fall apart tender! Cheers, David
Nagi says
Perfect David! N x
Amy says
Nagi, thank you very much for your wonderful recipe. In the time of a pandemic, I didn’t think I would be able to find most ingredients but we did (with some substitutes too). My boyfriend’s mom passed away exactly four years ago today and we wanted to make one of her favorite dishes to celebrate her. The recipe was a great hit and the reduction process was so cool! When we both took a bite, we were SO amazed! This recipe has a very special place in our hearts now. Thank you!
Nagi says
That’s lovely to hear Amy ❤️❤️❤️❤️❤️
Deborah Brightwell says
Nagi, 12 dried chilies sounds so many is it a really hot curry? I have both dried and fresh what is the preferred choice? Can’t wait to try it sounds awesome.
Meg Amor says
Aloha Deborah. 🙂 I just made this with 6 chillis, instead of the 12 and it was nicely tangy but not too spicy. I used dry chillis and soaked them in a bowl of hot water like Nagi said to do and got rid of most of the seeds. It was the perfect tang for me.
Nagi says
Hi Deborah – it’s not blow your head off spicy but if you want to reduce the amount you can. N x
Julia says
Turned out amazing. Did not have galangal so substituted ginger. Will be making this again!
Nagi says
Perfect Julia, I’m so glad you enjoyed it! N x
Sel says
Thank you!!! Easy recipe to follow and unbelievable taste! My family could not believe i cooked it!
Nagi says
Awesome Sel, I’m so glad it was a hit! N x
Mel says
This rendang recipe was absolutely delicious! It is a totally authentic taste – just like our favourite Malaysian restaurants. Even my husband, who grew up eating rendang loved this. We have a batch in the freezer for a quick meal too.
Nagi says
Perfect Mel!!! N x
Faye says
Hey Nagi can’t wait to make this recipe. But there’s been a small problem, i accidentally bought tamarind chutney instead of tamarind paste. Will this still be ok as a substitute?
Nagi says
Hi Faye, if you can let me know what’s in it, I may be able to help – N x
Faye says
Hi again Nagi, so what’s in the Tamarind Chutney is listed as:
Water, Sugar, Dates, Tamarind, Salt, Corn Starch, Caramel (Colour, E150c), Ginger Powder, Cumin Powder, Citric Acid.
Made in India.
Yeah haha upon reading those ingredients i wasn’t so sure if it’s ok to use a substitute.
Karl says
Nagi, your recipes are fantastic, anytime I feel like making a specific dish I come and check your site for a recipe first. They are all great, keep up the good work! Thanks for sharing with all of us 🥰
Nagi says
You’re so welcome Karl, thanks so much for the great feedback ❤️
Mackenzie Krueger says
This looks amazing! Is there a sub for fresh cayenne peppers? I can’t find them anywhere…
Nagi says
Hi Mackenzie – green chillies will be fine 🙂 N x
Rosemary Lim says
Hi, I just made the slow cooked beef cheek with red wine. Totally love it. I intend to try this rendang recipe using beef cheek this weekend. According to your recipe, it seems that the taste gets better the next day, how do you reheat the rendang without burning since it doesn’t has a lot of sauce?
Nagi says
Hi Rosemary, I usually just reheat in the microwave 🙂 N x
John says
Hi. Loved the rendang but I found that there were a few chewy bits in it. Do you pick anything out after cooking? I wonder if it was the star anise or maybe i didn’t do the lemongrass properly.
Thanks!
Nagi says
Hi John, I just avoid the herbs when eating it 🙂 N x
Sara says
Having eyed this recipe off for ages I have no excuse now being in isolation 🙂
Quick question though – would crushed dried chilies work? If so how many tsp would you recommend using and will I still follow the rehydration process with water? Thanks!
Corinne says
My fav curry of all times 🙂 my family loved it. Delicious 🙂 I love any curry with coconut milk and I’ve tried so many of your curries and loved them 🙂
Nagi says
I’m so glad you love it Corinne!! N x
Emily says
Hi Nagi,
Will this work with lamb?
Thanks,
Emily
Bella says
Another delicious one Nagi!
Nagi says
Thanks so much Bella!
Mirjam says
Best beef rendang ever!
Nagi says
Thanks so much Mirjam!
J-Mom says
I thought I’m pretty tolerant of spiciness but even with 6 chilies, it felt pretty spicy.
But still really good and the aroma! Thank you for the recipe.
Nagi says
You’re so welcome J-Mom, you can always reduce the chillies to suit 🙂
Rory A says
I made it yesterday to leave it overnight so I can eat it the next day. The flavor is amazing. The only problem I had was that the meat is chewy. I used chuck meat like suggested. Any idea why is that so?
Also, what’s the best way to reheat the rendang? I steam it.
Nagi says
Hi Rory, if it was chewy it sounds like it needed to cook a little longer to break down. To reheat I usually zap it in the microwave 🙂
Indu Sudhakar says
This recipe is a keeper! I have made it over and over again and have never been disappointed.
I was craving this tonight but my husband put our dutch oven in the fridge one too many times…. I was so happy to see there are directions for the Instant Pot– I’m about to try it now.
One question for you; is there a different between tamarind puree and tamarind concentrate? I’ve noticed my stomach is always a little crazy the next day and I’m South Indian so I know it’s not the heat. I’m thinking I’m using the wrong Tamarind possibly.