Beef Rendang Recipe - Delicious, Meaty Malaysian Curry

Beef Rendang Recipe – Delicious, Meaty Malaysian Curry

Beef Rendang Recipe – Delicious, Meaty Malaysian Curry

What could be better than a delicious, spicy curry? How about a delicious, spicy curry with influences from all over Asia? This delicious Beef Rendang curry recipe delivers exactly that! A lot of my recipes include the crushing and grinding of spices. That can be tricky if you don’t have a pestle and mortar, so if needs be, you can get one just like mine right here! (The previous was an affiliate link to a product for which I earn a commission per purchase.)

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Chinese/Thai Cashew Chicken Stir Fry Recipe

Introduction

When I first made this site, I did so with the intention of making a simple cooking site.

I wanted to share all of the wonderful things I’d learned about food and to post fantastic recipes for all manner of delicious dishes.

This meant cooking breakfasts, lunches, dinners. It means making everything from fine dining food to sandwiches.

And that’s still something I’m very pleased to do. Something I absolutely intend to do. But I quickly realised I was happiest and most confident focussing on the cooking styles I knew best.

As time went on, I quickly realised that for the most part, that meant I would be cooking a lot of Indian food. And in fact I gradually made adjustments to the site to promote that new focus and theme.

Soon after, that expanded into a full scale exploration of the food from all across Asia. A journey I will continue to undertake, just as I will continue to explore the rest of the culinary world.

But it didn’t take me long to come to the conclusion that for all of my high-minded attempts at exploring those diverse, exotic cuisines, my real adoration for food still came from one incredibly simplistic place.

I absolutely love curry.

Chinese/Thai Cashew Chicken Stir Fry Recipe

About the dish

This is a very spicy Beef Rendang Recipe. I just want to put that out there right off the bat. I’m going all in with the chillies in this one, but you only have to do what feels right to you.

So, what is a Beef Rendang? Simply put, it’s a super tasty, braised curry made with beef, prominent in the cuisines of Malaysia and Indonesia.

I can’t claim to know from which it actually originates, but I do know there isn’t a vast difference between the two.

What there is, is a perfect balance of meaty depth, creamy, coconutty sweetness and big, booming heat from the chillies.

Like I said above, you can make this dish as hot or as not-so-hot as you like, but I really think this one lends itself to a good kick of spice. Simply because all the other flavours are big and powerful enough to stand up to it.

Made by braising down big, beautiful pieces of beef in a sauce made from coconut milk and a wonderful fresh paste of fresh, vibrant aromats and deep, earthy spices, the dish is an absolute flavour powerhouse that really warrants its great reputation.

Spices like star anise and cinnamon really help to highlight the richness of the beef. And the freshness of the ginger, lemongrass and galangal take the sweetness of the coconut milk to a whole new level.

Add to that just a little bit of tamarind paste to sour everything back into balance and you have a wonderful dish that really does fire on every single cylinder.

A quick guide – Beef Rendang Recipe – Delicious, Meaty Malaysian Curry

Mostly because it doesn’t work the other way around, we’ll start this Beef Rendang recipe with the prep.

We’ll dice up and beef and set it aside, then we’ll peel and finely dice our onion and make a paste from the garlic, ginger, lemongrass, turmeric and galangal. Coolest flavour combo ever!

Next up, we’ll toast off our cloves in a dry pan and grind them into a powder, combining them with powdered nutmeg and setting them aside. The other spices, the whole spices, the cinnamon, star anise and dried red chillies, can go in with the onions.

And that’s kind of it for the prep. We’re already ready to cook!

Before we begin the sauce, we’ll quickly sear the meat all over in oil, to form a crust to the meat that enhances its flavours.

We’ll start by caramelising the onions in a well oiled pan on a medium heat for about 10 minutes. The whole spices can go in with them as well. They’ll help to flavour the onions – and what a wonderful flavour they’ll add – and they’re hardy enough to resist the heat.

The spice powder can go in next, just for a minute or two, once it’s been stirred in with everything else. And then the paste, which should be cooked through for a few minutes before the meat is added bac, in, the coconut milk poured all over the top and everything is stirred together.

The pot can then be left at a gentle simmer for a few hours to braise, topped up with water every now and again if the liquid level lowers too far. We’ll add the tamarind paste toward the end.

Once the meat is suitably tender, we’ll either reduce the sauce further or bring it back up a little. We’re looking for a wonderful, thick sauce that’s enough to coat the meat and to slightly slurry the rice.

We’ll add a little palm sugar to sweeten and balance, then serve with rice.

Beef Rendang Recipe - Delicious, Meaty Malaysian Curry

A few final things to remember

  • Traditionally, the paste doesn’t tend to be broken down quite as much as I have here. I have employed the Indian approach to cooking dishes like this in which the onions, spices and paste are cooked for different durations to maximise their flavours. I’m not sure if there’s more to adding them all simultaneously than simple convenience, but you’re more than welcome to do so if you’d prefer.
  • Like I’ve said above, I’ve gone heavy with the chilli in this recipe. I just think it fits. But there’s no need to do this if it isn’t to your taste. Ultimately, the most important thing is that a dish be tasty to the person who cooks it, not that a recipe be adhered to!
  • I used topside in this dish because I had some to use up. But a fattier cut would be your best bet.
  • My instructions in this recipe suit an uncovered pan. But if you’d prefer to use a covered pot, you’ll save yourself topping up the water as the dish cooks.
Chinese/Thai Cashew Chicken Stir Fry Recipe

Similar Recipes & Useful Sides

The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – The sexiest, creamiest, butteriest, chickeniest curry I’ve ever made and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.



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Chinese/Thai Cashew Chicken Stir Fry Recipe

Beef Rendang Recipe – Delicious, Meaty Malaysian Curry

Ed Chef
What could be better than a delicious, spicy curry? How about a delicious, spicy curry with influences from all over Asia? This delicious Beef Rendang curry recipe delivers exactly that!
Prep Time 20 mins
Cook Time 3 hrs
Course Dinner, main, Main Course
Cuisine Indonesian, Malaysian
Servings 2 People

Ingredients
  

Main Ingredients

  • 400 g Beef any braising cut
  • 1 lrg White Onion
  • 1 can Coconut Milk

Spices

  • 1 Cinnamon Stick
  • 2 Star Anise
  • 3 – 6 Dried Red Chillies
  • 5 Cloves
  • 1/2 tsp Nutmeg

Paste

  • 1 inch Fresh Turmeric
  • 1 inch Galangal or you can double the amount of ginger
  • 1 inch Ginger
  • 3 cloves Garlic
  • 1 tsp Lemongrass Paste or simple the cores of 2 lemongrass sticks
  • 1 tsp Tamarind Paste or you could use a splash of lime juice

Other

  • 2 – 3 tsp Palm Sugar or caster sugar
  • Salt
  • Oil

Instructions
 

Prep

  • Dice up the beef and set it aside.
  • Peel and finely dice the onion, then set aside separately.
  • Peel garlic and ginger, then grind or blend into a paste with the turmeric, galangal and lemongrass.
  • Toast the cloves in a hot, dry pan and grind them into a powder in a pestle and mortar. Add the powdered nutmeg and set aside.

Cook

  • Sear the meat all over in a hot oiled pan with some salt.
  • Salt and caramelise the onions in a well oiled pan on a medium heat for about 10 minutes with the cinnamon, chillies and star anise
  • Add the spice powder and stir it in, then cook it through for a couple of minutes.
  • Add the paste and cook it through for a couple of minutes, then add the the meat back in.
  • Add the coconut milk and stir it all together.
  • Reduce the heat and leave the pan to braise gently for 3 hours, topping it up with water every now and again if it threatens to dry out. You want a nice, thick sauce, but you obviously don’t want to burn it.
  • Add the tamarind paste and some palm sugar to sweeten and balance the dish, then season, stir and serve with rice, naan or whatever you want.
Keyword Beef Curry, beef rendang, beef rendang recipe, rendang, rendang curry, rendang recipe

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