Source: Chilli beef rendang

Beef Rendang

Course Main Dish
Cuisine Indonesian
Servings 6 people


  • 2 banna shallots roughly chopped
  • 5 cm ginger peeled, roughly chopped
  • 2 stalks lemongrass tough outer leaves discarded, core roughly chopped
  • 3 lime leaves roughly chopped
  • 6 cloves garlic peeled, roughly chopped
  • 4 red chillies roughly chopped
  • 1 kg beef shin cut into cubes
  • 2 dried chillies
  • 1 tbsp rapeseed oil
  • 5 pods cardamon lightly crushed
  • 3 star anise
  • 2 sticks cinnamon
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 400 ml coconut milk
  • 200 ml beef stock
  • 1 tbsp fish sauce
  • 1 tbsp plam sugar
  • 2 tbsp tamarind paste
  • 2 limes juiced


  • Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge.
  • Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften.
  • Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant.
  • Add the marinated beef and stir well to coat it in the spices.
  • Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering.
  • Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender.
  • Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper.

Categories: Dinner


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