Beef rendang

Recipe from: 11 November 2010

Ingredients 16
Servings 4
Time 20 mins


  • Ingredients for the paste:
  • 4
    onions roughly chopped
  • 8
    roughly chopped garlic
  • 2
    grated ginger – no need to peel it
  • 1 1/2
    cans of coconut cream
  • 2
    ground cumin
  • 1
    ground coriander
  • 2-3
    ground cinnamon
  • 2
    ground turmeric
  • 1/2
    ground cloves
  • 1
    chilli powder
  • 1
    chuck steak cut into cubes
  • 3
    red chillies – remove the seeds and chop if u like it hot or leave them whole
  • 2
    large strips of lemon rind – try not to get too much pith as its bitter
  • 1
  • White basmati rice and some roti and naan bread


2 hours
For the ingredients, place all of the above in a blender with half a can of coconut cream – and pulse to form a paste.

Heat a little oil in a nice heavy bottomed pot and fry the paste until it’s quite dark in colour. Now add 1Kg of chuck steak cut into cubes – I also added in the bones for flavour with the red chillies and lemon rind. Pop in the rest of the coconut milk with 2tsp of salt and bring to the boil.

Reduce and allow to simmer for about 1 ½ - slowly.

When the meat is tender add 2Tbsp of lemon juice and 1 tsp of tamarind – I didn’t have any tamarind to hand and it tasted just fine. But I would add it in – these people know their spices and I bet that just 2 tsp of tamarind would have turned it up a notch.

Serve with fluffy white Basmati rice and some roti and naan bread.

Reprinted with the permission of Janice Tripepi. To visit Janice Tripepi's blog, click here.

Read more on: beef  |  sauté  |  slow cook

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