Indonesian Beef Rendang

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This recipe does take a while to prepare and cook but it is very worthwhile and has a lovely rich sauce, so try this Indonesian Beef Rendang.

1kilo Beef (Bottom Round)
1litre Coconut Milk (3sm tins and made to one liter with water)

Grind together and put on one side, 1 tbsp Coriander seeds, 1 tsp Cumin seeds, and 1 tsp white peppercorns.
2 Star Anise.

Half cup toasted coconut (pound in pestle until oil is released and it looks like a paste)
1 Turmeric Leaf (Leave leaf whole but tear side to stem along leaf) this releases flavor.
2 stems lemongrass crushed along the stem.
2 Lime leaves.
2” Galangal
2” Ginger
Soak 1-2 tsp Tamarind pulp in a little water and set aside for later.




Curry Paste:
2cm Fresh Turmeric.
10 Shallots
5 Cloves Garlic
10 large red chilies (deseed if want milder curry)

Blitz all these ingredients together to form a paste and then mix in Ground seeds.

To make Curry:
Cut beef into large cubes.
Put tbsp oil of choice in the cooking pot (I use a wok).
Add Curry paste and garlic and ginger cook and stir for 5 mins, add beef and stir to combine.
Add coconut milk/tamarind water mix and stir to combine.
Slowly bring to a gentle simmer, add torn turmeric leaf, lemongrass and lime leaves and star anise.
Cover pan and cook until meat is tender at least 3 hrs on a low simmer, stirring occasionally.
Add Coconut paste about half hour before end cooking.
When cooked remove turmeric leaf and lemongrass stalks.
This curry should traditionally have a very thick paste and also eaten the next day to allow flavor to develop.
However, as Europeans prefer a runnier sauce you can choose not to reduce down as much.


Prepared, tried and tested Carol Taylor

We do have tons of Beef recipes for each occasion


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