Beef Rendang | Beef Dry Curry | Indonesian / Malaysian Dry Curry
Beef Rendang is a dry curry that is slow-cooked in coconut milk and spices until the meat becomes very rich and tender. This is my step-by-step easy beef rendang recipe made from ingredients that you can get from your local supermarket.
Ingredients
750g to 1kg of Beef
1 large Red Onion
4 to 6 cloves of Garlic
2 to 4 chillies
1 to 2 tbsp of Ginger
1 tbsp of Lemongrass
1 tbsp of Tamarind Paste
1 tbsp of Tamarind Paste
1 tsp of Turmeric
2 tsp of Ground Coriander
1 Cinnamon Stick
8 Curry Leaves
400ml of Coconut Milk
1 to 2 tsp of Sugar
Rendang is an Indonesian/Malay dry curry that is extremely popular not only in Southeast Asia but around the world. CNN has a list of the world's 50 best foods and currently, beef rendang comes in at number 11. But in 2011, it was actually voted number 1 best food!
Rendang is often served during ceremonies, special occasions and large gatherings because, not only is it delicious but, like all slow-cooked dishes, you can make it in advance and in large quantities. Better still, it tastes better the next day.
Although Beef Rendang is extremely easy to make, it does require patience because you need to cook it for at least one and a half hours and, more likely, two and a half hours. The long cooking time ensures the beef is tender and the sauce is nicely evaporated and flavoursome.
I would avoid lean cuts of beef as the fattier beef produces a tastier and juicier dish. The best thing about this beef dry curry is that it tastes better the next so do make it in a large quantity in advance. Moreover, it keeps for a good few days in the fridge because the evaporated coconut milk acts as a preservative. And of course, it keeps even longer in the freezer - perfect for when you need an easy, no-hassle dinner!
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CHAPTERS
0:00 Introduction
0:50 Ingredients
1:25 Preparation
2:42 Cooking Method
5:15 Serving Suggestion
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Slow Cooker Beef Rendang Curry
Famous in Southeast Asian countries especially my home country, Malaysia. I developed this slow cooker version of beef rendang curry having 2 things in mind, which are to simplify the ingredients and method of cooking this delicious rendang so that it’s more doable to everybody. Still preserving the wonderful essences of a rendang, this slow cooker version is equally delicious. Tender beef in creamy curry sauce with a wonderful citrusy-lemongrass flavour and a touch of heat.
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How To Make Beef Rendang - Indonesia’s No. 1 Beef Curry | Naz It Up
How to make Beef Rendang-Indonesia’s No 1 Beef Curry Video Tutorial
Beef Rendang is slow cooked to perfection in rendang curry paste, coconut milk, kerisik (toasted grated coconut butter) and tamarind juice.
How to Make Rendang Curry Paste
Throw in all the raw ingredients into the blender, add a quarter cup of water and blend until a smooth paste is attained. Transfer the rendang curry paste into a bowl and set it aside.
How to Make Beef Rendang Curry
Heat oil in a dutch oven or heavy bottom pan. Add the bruised lemongrass stalks, followed by the Rendang curry paste. Saute in medium flame upto 10 min until the water in the Rendang curry paste evaporates and the curry paste turns slightly dark. Add the powdered and dry spices (coriander, cinnamon, star anise, cardamon, bay leaves) and mix until well incorporated with the curry paste. Add the beef pieces, saute for upto 10 min or until the beef loses its raw/red color.
Add the coconut milk, scape the bottom of the pot to make sure no curry paste is sticking to the bottom of the pot. Add salt, palm sugar and kaffir lime leaves. Cover and let the Beef Rendang curry simmer in medium-low flame for an hour. Keep checking and stirring every 15-20 min.
Take the lid off after 2 hours of covered cooking and bring the flame to medium, allowing the curry to further reduce. Prepare the Kerisik but toasting grated coconut on medium flame for around 10 min or until it has turned caramel colour. Pound the grated coconut in a mortar once it has slightly cooled, into a fine paste. Add the Kerisik into the Rendang curry and mix well.
Prepare the tamarind paste, add to the Rendang curry and mix well. After around 3 hours, a thick, rich, caramelized Rendang Beef curry is ready.
Serve the Beef Rendang Curry with warm aromatic rice.
Serves: 6
Cooking time: 4 hours
Ingredients for Rendang Curry paste
4 large Spur Chillies (alternatively 10 red bird’s eye chillies-deseeded)
10 Dry Red Chillies
6 Shallots
1 thumb size Ginger
1 thumb size Galangal
½ an inch Raw Turmeric
1 head of Garlic
4-5 Candlenuts
Ingredients for Beef Rendang Curry
1300 gm (3 lb) Beef (Thick & large mix pieces of Chuck Roast & English-style Short Ribs)
2 tbsp Coriander Powder
1 inch Cinnamon Stick
5 Cardamon
2 Star Anise
2 Bay Leaves
5 Kaffir Lime Leaves
3 Lemongrass
1 ltr Coconut Milk
½ cup Fresh or Frozen Grated Coconut (Kerisik-caramel coconut butter)
1 tsp Tamarind Pulp (diluted in ½ cup water)
1 ½ tbsp shaved Palm Sugar
Salt (to taste)
4 tbsp Coconut Oil (to be used as cooking oil)
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I made the #1 BEEF in the WORLD and it Blew my mind! Beef Rendang.
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All my subscribers have been asking me to cook this for a long time. Now I understand why, this beef rendang has such a unique flavor that I 100% recommend you give it a try. It will blow your mind as much as it did mine.
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* Rendang Paste *
10g dried mild chilies (I’m using guajillo)
6 cloves garlic
½ cup shallots, chopped
1 stalk lemongrass, finely chopped
4-inch pc ginger, chopped
8 pc cloves garlic
5 pc green cardamom
2 tsp ground cinnamon
1 pc star anise
* Rendang Curry *
1½ lb Chuck
2 cups Coconut Milk
2 tbsp Tamarind Concentrate
1 tsp Salt
¼ cup Dried Coconut
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Beef Rendang Dry Curry
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Beef Rendang Dry Curry - Beef Rendang Ala VideoCobra - A dish that first originated from Indonesia but also eaten widely today in Malaysia and Singapore. Beef Rendang which is generally a dry style curry.???????????? Unfortunately, my lovely 24 hour stewed Beef Rendang ended in a Beef-Saster. #savouryspices #vclovesfood #beefrendang #delicioushomecooking ????????????
Beef Rendang Recipe - Pai's Kitchen | Malaysian / Indonesian Recipe
Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I've ever made. Herbs, spices and coconut milk are slowly cooked and reduced into a thick flavourful sauce that coats the fork tender beef.
It's a dish that takes patience, but it's quite easy and is well worth every minute spent. Beef is my favourite but you can also try making chicken rendang, using bone-in dark meat chicken.
RELATED VIDEOS: Singaporean Laksa
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes