Great Thai Food

Beef Rendang Recipe

Juicy and authentic beef rendang

Serves: 4
Preparation time: 30 minutes
Cooking time: 1½-2 hours
Serve with beautiful basmati rice

Beef rendang is a mind blowing delicious meat dish, packed with amazing fresh chillies, spices and coconut flavours. Originating from Indonesia this spicy meat dish is extremely popular all over South East Asia. It is especially well loved in Malaysia where many people mistakenly believe the dish originates; great versions of beef rendang do come from Malaysia, as does my inspired recipe.

beef rendang

Beef Rendang Recipe

1 tsp chopped ginger
3 cloves of garlic
1 tsp turmeric
3 red chillies- chopped and deseeded
4 lemongrass stalks
1 large onion sliced
½ tsp salt
2 tsp sunflower oil
1 kg braising steak chopped
2 tins of coconut milk (400ml)
1 cinnamon stick
5 kaffir lime leaves
½ lime juice

Beef Rendang- Method

Prepare all of your ingredients. First start by making the rendang paste using; chopped ginger, cloves of garlic, turmeric, two of the red chillies, sliced onion and lemongrass stalks; blend the ingredients using and blender or pestle and mortar into a smooth puree.

Cut the braising steak into approximately 2cm cubes.

Heat sunflower oil in a large and deep frying pan or wok on a medium heat and add the paste to the oil, allow to heat through until you can smell the beautiful aromas.

Break cinnamon stick in half and add to paste, cook for around one minute before adding braising steak, stir in with the paste and cook on a high heat until meat is browned.

Pour in the two tins of coconut milk and stir. Leave to simmer then add; lime juice, kaffir lime leaves and salt to personal taste.

Cook meat on a medium heat for an hour, ensuring you check and stir at regular intervals.

After around an hour start to cook Basmati rice. Once rice is cooked keep warm.

Allow beef to cook for another ½ hour to 1 hour until beef is perfectly tender and the sauce has reduced and thickened.

Serve by sprinkling remaining chopping chilli to dish on serving.