Beef Rendang

Beef Rendang

Recipe by Cookwithjo.comCourse: MainCuisine: Indonesian, Malaysian
Prep time


Cooking time





A slightly wetter version of beef rendang as experienced in Balinese restaurants.


  • 1 kg braising beef, cubed

  • 4 shallots

  • 1 medium hot chili

  • 1 head of garlic

  • 5 cm piece of ginger

  • 1 carrot

  • A splash of Shaoxing rice wine or dry sherry

  • A jar of rendang curry paste (I like Yeo’s)

  • 1 x 400 ml can of coconut milk

  • 1 beef stock cube

  • 2 stalks of lemongrass

  • 1 tsp tamarind concentrate or paste

  • 1 tbsp kecap manis

  • 1 packet of kale or spinach

  • 1 flat tbsp plain flour


  • Finely chop the shallots and gently fry in a little oil until golden brown. Add chopped chili, garlic and carrot and grated ginger and fry for another 3 minutes. Add a splash of rice wine and let it evaporate.
  • Stir in the curry paste and cook for a minute. Add the coconut milk, stock cube, tamarind and kecap manis. Check the seasoning and add more tamarind (sour), kecap manis (sweet) or salt as required.
  • Add the beef and the lemongrass split lengthways in half, bring to the boil, then transfer to the oven and cook for an hour at 160°C. Take out from the oven, check the seasoning and consistency. If the curry is too wet, thicken with flour (mix the flour in a cup with a little of the curry sauce, then stir in a bit more sauce into the paste and pour it back into the pan and stir well). Put back in the oven for 15 mins.
  • Add in the chopped kale or whole spinach leaves and put back in the oven for another 15 minutes.
  • The beef should be nice and soft by now. Serve with brown rice.