Beef rendang curry

BeefAsianOne-pot
Written By Bea Fawkes

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GF, DF

This is hands-down the most flavoursome Asian curry I've ever eaten. Tender chunks of beef are slow cooked in a fragrant, creamy and spicy sauce with incredible depth of flavour. An absolute winner for cold winter evenings served with rice and flatbreads.

I like to serve this curry with coconut rice and roti breads for mopping up all the sauce. Steamed Asian greens (bok choi, pak choi or gai lan) or a ginger cucumber salad go perfectly with this cut to cut through the rich sauce. Unsweetened yoghurt is also nice dolloped on top of the curry for those sensitive to spice. I reduce the chillis in the spice paste to 1 or 2 if serving to guests sensitive to heat or children.

This is such a great recipe to make ahead and serve to visitors. I’m sure you’ll get a lot of comments and second (or third) helpings! This curry reheats perfectly. I like to reheat it gently covered in the oven or microwave, so the sauce doesn't dry out. Also the perfect easy meal to have in the freezer to pull out on a busy day for a super tasty and nutritious dinner.

What's in this recipe?

Spice paste

  • Onions

    Onions make up the bulk of this spice paste. They provide and sweet fragrant base for the curry paste.

  • Red chilis

    Fresh red chilis give this paste a whack of heat and a red hue. Feel free to use less chili if you are sensitive to spice.

  • Lemongrass, ginger & garlic

    Lemongrass, ginger and garlic all provide wonderful fragrance and flavour that makes this curry a flavour bomb! Lemongrass provides freshness and authentic Asian flavour. Fresh lemongrass can be substituted for lemongrass paste if fresh is unavailable in your area. Please use fresh ginger and garlic.

  • Spices

    Dry spices gives this paste depth of flavour and compliment the beef beautifully. Coriander and cumin add earthiness and a warmth after being fried. Cloves add bite and turmeric adds sweetness as well as a beautiful warm colour to the curry.

Curry

  • Beef

    Diced stewing beef is required in this recipe due to its long slow cooking time. I like to use chuck steak, topside or shin/gravy beef which results in the most meltingly tender beef you’ll ever eat! The long slow cook allows the tough tissues to break down into soft juicy goodness! I like to cut the beef into generous 3-4cm chunks, so they hold their shape rather than shredding into the curry.

  • Coconut milk

    Coconut milk is the only liquid added to the curry sauce. It allows the sauce to be rich and creamy with just the slightest hint of coconut flavour. Please use full fat coconut milk here - Coconut cream is too thick and the sauce will dry out too quickly.

  • Extra virgin olive oil

    Extra virgin olive oil is used to fry off the spice paste. Any other vegetable oil can be used however I prefer to work with olive oil.

  • Brown sugar

    Brown sugar is added to the curry to balance out the big bold savoury flavours. Adds sweetness and makes the sauce rather delicious. Can be substituted with palm sugar.

  • Spices

    Whole spices are simmered in the curry to gently infuse the sauce with their flavours. They are tehn removed before the final cooking process so they don’t break down and you are not left with any ‘woody chunks’ in your curry sauce.

  • Salt

    Salt is used to balance the sauce and bring our all the wonderful flavours. Essential!

  • Tamarind

    Tamarind puree adds acidity and sweetness to this curry and really makes it stand out from the crowd! Comes in a jar and is found at most mainstream supermarkets these days.

  • Peanut butter

    Traditional rendang is made with coconut however I have added a small amount of peanut butter which creates a whole new level of luxe. This secret ingredient just makes the sauce so rich and creamy and you don’t taste the peanuts. Can be substituted with cashew butter.

  • Lime leaves

    Kaffir lime leaves are stirred into the curry and simmered in the final cooking process. They perfume the sauce with the most delicious lime flavour. Highly recommend including these fresh leaves! They are such a star in the show!


Step-by-step photos

Beef rendang curry

Yield 6
Author
Prep time
20 Min
Cook time
4 Hour
Total time
4 H & 20 M

GF, DF

This is hands-down the most flavoursome curry I've ever eaten. Tender chunks of beef are slow cooked in a fragrant, creamy and spicy sauce with incredible depth of flavour. An absolute winner for cold winter evenings served with rice and flatbreads.

Ingredients

Spice paste
  • 2 brown onions
  • 5 cloves garlic
  • 2 Tbsp ginger (peeled and sliced)
  • 4 long red chilis (roughly chopped)
  • 2 stalks lemongrass (white part only) or 3 Tbsp lemongrass paste
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/4 tsp ground cloves
Curry
  • 2 Tbsp olive oil
  • 1.2kg stewing beef (e.g. chuck steak, gravy beef, blade)
  • 1 cinnamon stick
  • 2 star anise (broken up)
  • 6 cardamom pods
  • 400ml coconut milk
  • 2 tsp salt
  • 1 Tbsp tamarind puree
  • 4 kaffir lime leaves
  • 1 Tbsp brown sugar
  • 2 Tbsp smooth peanut butter

Instructions

Spice paste
  1. Add all ingredients to a blender and pulse until a smooth paste is formed. Set aside.
Curry
  1. Add oil to a large heavy based pot over medium high heat. Add spice paste and cook while stirring for 5 minutes or until paste thickens.
  2. Add beef, cinnamon, anise, cardamom, coconut milk, salt and tamarind. Stir until well combined. Bring to a gentle simmer. Place lid on pot and simmer very gently for 3 1/2 hours.
  3. Remove the lid from the pot and scoop out star anise & cinnamon. Add remaining ingredients and simmer for a further 30 minutes without lid.
  4. Garnish with fired shallots and fresh coriander. Serve with coconut rice and roti breads. Devour!

Notes

Serving suggestion

I like to serve this curry with coconut rice and roti breads for mopping up all the sauce. Steamed Asian greens (bok choi, pak choi or gai lan) or a ginger cucumber salad go perfectly with this cut to cut through the rich sauce. Unsweetened yoghurt is also nice dolloped on top of the curry for those sensitive to spice.

Storing

This curry reheats perfectly. I like to reheat it gently covered in the oven or microwave, so the sauce doesn't dry out. Will keep in the fridge in an airtight container for up to 4 days. Will keep frozen for up to 3 months.

Nutrition Facts

Calories

772

Fat

62 g

Sat. Fat

29 g

Carbs

18 g

Fiber

3 g

Net carbs

15 g

Sugar

7 g

Protein

39 g

Sodium

949 mg

Cholesterol

142 mg
Bea Fawkes
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