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Beef Rendang

By Nagi Maehashi
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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!

The King of all Curries, Beef Rendang is straight forward to make and has incredible deep, complex flavours. Quick recipe video provided! recipetineats.com

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!

The King of all Curries, Beef Rendang is straight forward to make and has incredible deep, complex flavours. Quick recipe video provided! recipetineats.com

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!

Beef Rendang Spice Paste

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:

  1. Blitz curry paste ingredient in food processor;

  2. Brown the beef;

  3. Cook off the curry paste – releases amazing flavour!

  4. 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.

The King of all Curries, Beef Rendang is straight forward to make and has incredible deep, complex flavours. Quick recipe video provided! recipetineats.com

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!

 

The King of all Curries, Beef Rendang is straight forward to make and has incredible deep, complex flavours. Quick recipe video provided! recipetineats.com

WATCH HOW TO MAKE IT

Beef Rendang recipe video!

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The King of all Curries, Beef Rendang is straight forward to make and has incredible deep, complex flavours. Quick recipe video provided! recipetineats.com

Beef Rendang

Author: Nagi | RecipeTin Eats
Prep: 20 minutes
Cook: 3 hours
Total: 3 hours 20 minutes
Curry, Slow cooking
Asian, Malaysian
4.98 from 215 votes
Servings6
Tap or hover to scale
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RECIPE VIDEO above. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a "dry" curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is "fall apart at a touch" tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit "dry"! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.

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:

1a. Chillies – 12 dried chillies or long red fresh chillies (cayenne pepper) (seeds in) makes a fairly spicy curry but it’s not “blow your head off” spicy because the long cook time tempers the spiciness. You can adjust the level of spiciness to your taste – use 6 for a mild curry. To reduce spiciness, you can deseed the chilli – I do not do this. 
If using dried chillies, rehydrate in boiling water (use lots, ignore the measly splash I used in the video, that was a mistake).
1b. Onion: Use a brown, white or yellow onion about the size of a tennis ball. Or half a large one  or 6 shallots/eschallots chopped
2. Lemongrass: to prepare, peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass. Slice the white part and very pale green part only – the green part is too reedy.
If lemongrass is hard to come by, you can use PASTE: 2 tsp in the spice mix and add an extra teaspoon when you add the coconut milk etc. 🙂
3. Galangal is like ginger but it has a more sour and peppery flavour. If you can’t find it, just substitute with more ginger and a grind of black pepper.
4. Beef – You can use any slow cooking cut of beef for this recipe but chuck is best. As with all slow cooked beef recipes, the fattier beef, the juicier the meat will be when cooked. Gravy beef and beef cheeks are also good. Brisket will work but has less fat throughout so not as juicy.
It is best to buy one piece and cut it yourself into large cubes about the size of golf balls. Larger cubes are better for this dish because this is not only slow cooked but also cooked down to reduce the sauce to almost a “paste” like consistency and if you use small pieces of beef, they may fall apart and shred in the pot when you stir the curry. It is much easier to handle larger pieces.
5. Smash the lemongrass to help the flavour infuse into the curry. Use the side of your knife, a meat mallet or a tin.
6. Tamarind puree is made from tamarind fruit. It is quite tart, but not as sour as lemon. You can buy tamarind puree from the Asian section of large supermarkets in Australia (or Asian grocery stores). If you are using tamarind pulp (sticky block of dried tamarind), soak it in 2 tbsp of hot water and remove the seeds, then use as per recipe directions.
You can substitute the tamarind with 2 tsp of vinegar (white or brown, but not balsamic) or lemon juice.
7. Kaffir Lime Leaves – there is no substitute for the earthy lime flavour you get from fresh kaffir lime leaves so I really recommend buying fresh ones. They freeze well and last for ages and are commonly found in many South East Asian dishes. You can substitute with dried kaffir lime leaves. As a last resort, you can use 1 tbsp of lime juice + the rind of 1 lime, but the flavour will not be quite the same.
8. Slow Cooker – To make this in a slow cooker, do the steps up to searing the beef in a pan then pour the contents in your slow cooker. Pour 1/2 cup water into the pan and bring to simmer, making sure to scrape all the brown bits off the bottom of the pan to mix in with the water, then pour the water into the slow cooker (make sure you scrape in as much of the brown bits as you can!). Slow cook on low for 6 hours. Then pour the curry into a pot and follow the recipe steps to reduce the sauce.
Pressure cooker / instant pot – follow slow cooker steps but cook on high for 30 minutes, allow to depressurise naturally for 10 minutes before releasing steam.
9. This is what happens when the Sauce reduces: Once the sauce reduces right down, the oil will separate (see photo in post). Then you end up browning the beef in that oil – this is where the deep brown Rendang colour comes from. Rendang is not a wet, saucy curry, it all reduces down into a sticky paste that coats the beef. 
By this time, the beef should be “fall apart at a touch” and there will be bits of shredded beef that looks like coconut that stick to the beef.
10. Simple Lightly Pickled Cucumber Side that goes with this well: Slice cucumbers on the diagonal and place into a bowl. For each cucumber you are using, sprinkle over 1 tsp of rice wine vinegar, a small pinch of salt and white sugar (each). Leave to lightly pickle for at least 20 minutes, up to 24 hours.
11. STORING: Rendang, like other slow cooked things, just gets better with time. Great on the day it’s made, fantastic the next day and the next. Freezes well too.
12. Originally published in November 2014, updated to improve as follows: original recipe used whole cardamon and cloves, these are impossible to pick out and I don’t like crunching into them. So I now use powder. Also, in authentic recipes, the curry paste goes in first then the beef is added. Doing it this way, the beef does not brown. I like browning beef first because you get that gorgeous caramelisation that adds flavour.

Nutrition Information:

Serving: 323gCalories: 675cal (34%)Carbohydrates: 10.9g (4%)Protein: 63.4g (127%)Fat: 42.1g (65%)Saturated Fat: 24.7g (154%)Polyunsaturated Fat: 17.4gCholesterol: 179mg (60%)Sodium: 847mg (37%)Fiber: 3.1g (13%)Sugar: 5.4g (6%)
Keywords: beef rendang
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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636 Comments

  1. charlene Liang says

    5 stars
    Hi Nagi, this recipe sounds amazing. I was wondering if any adjustments should be made other than doubling the ingredients and increasing the cooking time if I were to make twice the serving size. Also, I’ve been researching rendang recipes and there’s so many! Some of them contain turmeric. Do you think that would be a good spice to add or do some of the other spices in your recipe cover that flavor?

    Reply

    • Nagi says

      Hi Charlene! Nope, just double the recipe and increase the cook time by maybe 30%, not double 🙂 I am sure tumeric would be a great addition but to be honest, the flavours in this are so complex already, you probably wouldn’t notice it 🙂

      Reply

  2. Phil says

    5 stars
    This recipe is simply amazing. This was my first dish that I ever cooked from scratch! It came out just amazing following the instructions. Super dish and accurate recipe! 5 stars!!

    Reply

    • Nagi says

      Woah! THIS is the FIRST recipe you have ever made from scratch?? That’s incredible Phil! I would not say this is the easiest recipe in the world, the ingredient list is fairly extensive!

      Reply

  3. Michael Brett says

    Nagi, really enjoying your blog and your lovely recipes. I mentioned this one to a Malaysian friend who said her mother always fries the coconut to release the oils – what do you think? Looking forward to trying it out over the weekend!

    Reply

    • Nagi says

      Hmm….that makes sense Michael. I must try that the next time! I do hope you try this, this is a personal favourite! 🙂 N x

      Reply

  4. Sina says

    5 stars
    Just cooked the rendang today, can’t find words to describe-unbelievable delicous, can’t wait til tomorrow, thank you for sharing This amazing recipie!

    Reply

  5. Shannon says

    My sister cooked this recipe and it was divine.
    I’m going to tackle it tomorrow with beef cheeks in the slow cooker.

    Will it work if I keep the beef cheeks whole? Also, will they need longer than 6 hours in the show cooker

    Reply

    • Nagi says

      Hi Shannon! Slow cooker is perfect for beef cheeks, I would cook them for 8 hours on low if they are around 300g/10oz each 🙂 I’m so glad your sister made this and you enjoyed it!! Isn’t the flavour ridiculously incredible? N x

      Reply

  6. Coral says

    Hi Nagi, this recipe looks great and I can’t wait to try it – can you recommend a (substantial) vegetable side dish? I usually like to have mostly veggies with a meal so although I’ll try the cucumber it will be nice to have more veg. Thank you 🙂

    Reply

  7. Billie says

    Hi Nagi I’d love to make this unfortunately my husband cannot have spicy food and I see there are a lot of chillis in it. Can I make a mild version of this without compromising too much on the taste? Would I omit all the chillies or just reduce the number? Thank you

    Reply

    • Nagi says

      Hi Billie! Yes definitely you can omit most of the chillis in this 🙂 These is plenty of flavour from the other ingredients!

      Reply

      • elizabeth olcott says

        I do not have access to lemongrass or the lime leaves. I did find a place with very good products that include the fresh chilis and very fresh ginger. Amazing too that the store has candlenuts, star anise, cardamon pods and, presto: tamarind (impossible to find anywhere else near me, but I love it). The storekeeper has great fun with me, I will pretend to be ignorant if it amuses him. I saw a small glass with some leaves in it last time I was there and would love to ask him but, communication has been difficult (how many languages can we say LIME?). I’ll deal with him, I know I am lucky to have the store and humoring the storekeeper is a small price.

        I will try to make this. I am fascinated with the concepts and I love all types of stews, I even have some complex ones with Porcini mushrooms, which I horde whenever I find them. I actually thought I would cheat at this and checked out some mixes. I guess they would be good if one is looking to add massive sodium. I figure if I can get either the lemongrass or the lime leaves, I can sub as you suggest for the other. This looks really good, and your choice of the ingredients is exactly the version I want to try!

        I understand it, now I have to figure out how to get the last two products, or even one.

        In the meantime I am very happy with the Nasi Goreng, which I am making today.
        Elizabeth

        Reply

        • Nagi says

          BA HA HA! I can just picture it!!! I do hope you give this a go. The depth of flavour, the incredible layers, it is to die for!!! 🙂

          Reply

          • elizabeth olcott says

            5 stars
            Hi Nagi, this was really good, an A+ for an excellent recipe.The flavors were special, the small touch of Tamarind blended so perfectly. No flavor or aroma overpowered and it just was exceptional. The instructions were clear and correct as well. I was able to get lemongrass and I understand why it works, I was not able to get the lime leaves and got a bit grumpy about it, but after an initial taste of the curry, I rasped a lime for zest and got that small bit of juice and it was so perfect that I cannot imagine it without.

            This was an adventure to an exciting recipe and I appreciate it.
            Elizabeth

          • Nagi says

            YESSSSSS!!! I am SO glad you enjoyed this Elizabeth, I have a very big soft spot for this recipe! N x

  8. Katherine says

    Hi nagi ,I am making this tomorrow but could only get dry galangal and dry lemongrass will this be ok still ?or should I add fresh lime aswell.

    Reply

    • Nagi says

      Hi Katherine, so sorry for the late response! They will work ok, not quite the same, but trust me, plenty of other flavours in this so it will still taste amazing!!! 🙂

      Reply

  9. Kenneth Soh says

    Hi Nagi, I’m just about make your recipe, it looks and sounds gorgeous. I have read it again and again but haven’t seen the instructions for pressure. I s e the notes for slow cooker. Would you be able to help on this matter? Thank you.

    Reply

    • Nagi says

      Hi Kenneth! It’s in Note 7 next to the slow cooker instruction: “Slow cook on low for 6 hours (or pressure cook on high for 30 minutes).” 🙂

      Reply

  10. Sedan Makan says

    4 stars
    What a beautiful website and so eclectic. Great photos. My wife is Malaysian. I’m cooking the rendang as we miss it so much. The recipe looks totally authentic. Thanks for posting it.

    Reply

    • Nagi | RecipeTin says

      Oooh!! I hope you love it!!

      Reply

  11. Hoay says

    5 stars
    I just cooked this rendang and it is so good. Overnight rendang is even better. Thanks you so much for the recipe.

    Reply

    • Nagi | RecipeTin says

      I know, isn’t it incredible the next day?? I LOVE food that tastes even better the next day!!

      Reply

  12. Ebeth says

    I’m about to get an electronic pressure cooker for the holidays. I can’t find where you put the instructions for the pressure cooker version…

    Reply

  13. Veena says

    Hello Nagi,

    Just bumped into your site. What type of dry red chillies did you use? Where can I buy these in Sydney?

    Really love to make your recipe this weekend.

    Reply

    • Nagi | RecipeTin says

      Hi Veena! I am not sure what type they are, they are just called “dried chillies” and they are red. You can get them from Asian grocery stores for around $2. Here is an example – but the photo is not very good: http://www.myasiangrocer.com.au/o-cha-dried-chilli-l-100g/

      Worst case – get the crushed dried red chili from Coles/Woolworths and use around 1 1/2 to 2 tbsp (adjust to your taste 🙂 ).

      Oh – I think Harris Farms also sells the whole dried chilli!

      Reply

    • Nagi | RecipeTin says

      Glad you find this helpful! 🙂

      Reply

  15. Jon says

    5 stars
    Superb! Everyone loved the flavours and aromas in this Rendang. It wasn’t too spicy for the kids, but it still had a great depth of flavour.

    Reply

    • Nagi | RecipeTin says

      Oooh! I’m SO GLAD you liked this Jon!! Personally favorite 🙂 Thank you so much for trying it and coming back to let me know you enjoyed it! And I love that the kids didn’t find it too spicy! 🙂

      Reply

  16. Jon says

    Hi Nagi!
    I am going to make this dish for a family party this weekend, is it possible to double the recipe so it will serve 12 instead of 6?
    Am I able to simply double everything, or should certain ingredients be less?
    Thanks 🙂

    Reply

    • Nagi | RecipeTin says

      Hi Jon! Yup, that’s right, just double all the ingredients. It might take a wee bit longer to get the beef fall apart tender and reduce the sauce right down, maybe an extra 20 minutes or so? Definitely not double the time. 🙂 Hope you love it!!

      Reply

  17. Lisa Kaufer-Smithey says

    5 stars
    Hi Nagi! I just made tonight and mine looked just like yours! How do you say, ‘AWESOME’ in Thai? Because this recipe is packed FULL of flavors. I agree that it takes a bit of time,it is not hard, but Nagi I do not think a beginning cook should tackle..? Oh what the heck, why not! Just make sure you are not rushed and you follow Nagi’s directions perfectly. I am the type of cook, similar to a carpenter- I READ THRICE and cut ONCE! I read the recipe quite a few times to get a feel and I cut, measure, open all ingredients before I start, and I would advise you to do the same with this recipe. The last part where you are reducing curry sauce, has to be watched closely. You may think ‘this is NEVER going to reduce’, but it does, and makes the most beautiful, thick sauced beef- EVER! THANK YOU for hanging out at the water cooler for this EXQUISITE recipe. EVERYONE loved! I served with rice, cauliflower rice 😉 and I made the cuc salad you recommended. I will definitely make again- it is a keeper.

    Reply

    • Nagi | RecipeTin says

      Thank you so much for your wonderful message Lisa! And the photo you sent me – it looks EXACTLY like mine does! You truly did follow the recipe perfectly, your meat was fall apart, the sauce was the perfect colour and thickness. I agree it is not a beginner’s recipe, though easy, there are alot of steps and it does take time. I should update the recipe to reflect that. And the cauliflower rice is a great accompaniment!! Good balance with the rich curry. Thank you again for sharing! 🙂

      Reply

  18. neil@neilshealthymeals.com says

    5 stars
    Hello Nagi, I’ve printed off this superb recipe of yours to try tomorrow night. As a curry lover, I have all of the ingredients but can I ask you about the galangal? Thanks! 🙂

    I recently bought some galangal on the internet which came from Malaysia, in dried hard form in a packet. Someone told me I should soak it for several hours before using. Are you able to help me there at all? Otherwise, no problems I’ll just substitute it with ginger as you suggest above. Thank you 😀

    Reply

    • Nagi | RecipeTin says

      Hi Neil! I just asked my “curry” expert friend about this and she said dried will work fine! Just soak it in a bit of warm water to reconstitute. It will be soft and pliable. For good measure, I would toss the soaking liquid into the pot (why waste free flavour?!). Then finely chop as per the instructions. I am so impressed that you ordered galangal from Malaysia! You can also get galangal powder and use that with ginger – that is another alternative in case you run out of galangal. 🙂

      Reply

  19. Helen @ Scrummy Lane says

    Oh, Nagi, I’ve been wanting to have a go at this for ages but was always put off because it seemed a little involved. But now as a fellow ‘simple recipe lover’ you’ve given me the confidence to give this a go some time! Pinning!

    Reply

    • Nagi | RecipeTin says

      Thanks Helen!! It really is a simple recipe, you know I don’t do fussy!! I’m one of those people that trawl through Gourmet food magazines and pick out the do-able recipes that use normal ingredients!!

      Reply

  20. Immaculate says

    5 stars
    This spicy concoction is the kind of meal we make all the time. I once bought galangal and never got to use it (sigh). Yes, truly love this flavor combination. Now I definitely know what to make with it .

    Reply

    • Nagi | RecipeTin says

      Hey Imma, this is DEFINATELY the kind of dish that you will love!! Though the flavour is obviously very different to African dishes, there are parallels with the strong, intense, complex flavours. You’ll love it!

      Reply