Beef Rendang

Beef Rendang ⭐️⭐️⭐️⭐️⭐️

Beef Rendang has a unique & complex taste – spicy, piquant & appetising. The beef is super tender and flavoursome, having absorbed all the spices during the slow cooking process. It goes really well with steamed rice. Rendang is a dish originated from Indonesia. Apparently, it was once voted one of the world’s 50 most delicious food ! The meat is cooked with spices and coconut milk over a low flame until all the liquid is evaporated. This allows the meat to absorb all the spices and become tender. The slow cooking process takes time & occasional stirring so as not to burn the meat. Using a pressure cooker can reduce the amount of time and effort to make this delicious dish.


1 kg stewing beef (cut into chunks)
1 Tbsp lemongrass (white part)
1 Tbsp brown sugar
Onion paste: (process together)
– 1/2 onion
– 1″ ginger
– 2 or cloves of garlic
– 6 fresh chillies
1 cinnamon stick
1 cardamom pod
3 cloves
1 aniseed
1 Tbsp Assam (tamarind) puree
1/3 cup desiccated coconut
1 tin of coconut milk


  1. Cut the beef into 2” chunks.
  2. Make onion paste by grinding together onion, garlic, ginger and chillies until fine.
  3. Dry fry the desiccated coconut until golden. Remove and set aside.
  4. Add 1 tablespoon of oil to the pan and fry the beef chinks in batches. Allow the beef to sear so as to seal in the juices. Remove and set aside.
  5. Add 1 tablespoon of oil and add onion paste. Fry until fragrant.
  6. Add the partially cooked beef and mix well.
  7. Add the spices: cinnamon, cardamom, aniseed, cloves and lemongrass. Mix well.
  8. Add coconut milk, then Assam juice, fried desiccated coconut and brown sugar. Mix well and bring to the boil.
  9. Transfer to a pressure cooker and pressure cook on High for 45 minutes. Alternatively, simmer in a pot for 1.5 hours. If using a pot, stir occasionally to prevent the meat from burning.
  10. Remove from the pressure cooker and cook until the sauce thickens and oil starts to separate out.
  11. Let the meat cook in the oil until the meat turns dark brown. This should take another 10 to 15 minutes.

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