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Beef Rendang

Beef Rendang

A delicious dish originating in Indonesia. Spicy, rich and creamy, you will be surprised how easy this tasty recipe is to make. Make it vegetarian by replacing beef with thinly sliced tofu.

Tildalicious tip: using strips of beef sirloin instead of stewing cuts (as in other rendang recipes) means you get all the flavour but you cut the beef cooking time from 3 hours to 3 minutes!

  • 16 - 30 Minutes
  • Easy
  • Serves 2

Energy

703 kcal

Fat

49g

Carbohydrates

33g

Fibre

4g

Protein

40g

Salt

1.4g

How to make Beef Rendang

Method

Ingredients

Ingredients

  • 1 pouch Coconut Basmati Rice
  • 1 tsp vegetable oil
  • 2 large garlic cloves, crushed
  • 15g fresh ginger, peeled and grated
  • 1 lemongrass, bashed
  • 200ml reduced fat coconut milk
  • 200ml beef stock
  • 4 heaped tbsp/80g rendang curry paste
  • 300g beef sirloin, fat trimmed and cut into 0.5cm strips against the grain
  • 4 heads/235g pak choi, steamed
  • 1/2 lime, cut into wedges
  • Fresh red chilli, finely chopped (optional)
  • 10g shaved coconut, toasted (optional)

Method

  1. Heat the oil in a medium frying pan and add the garlic and ginger. Cook for 3 minutes until softened

  2. Add the lemongrass, coconut milk, stock and rendang paste. Mix to combine then turn up the heat and bring to the boil. Simmer for 8 minutes, stirring occasionally, until reduced by half. Taste and season with salt if needed

  3. Carefully remove the lemongrass from the sauce and blend until smooth before returning the sauce to the pan. Add the beef strips to the hot sauce and simmer gently for a further 2-3 minutes until the meat is cooked and tender

  4. Heat the Tilda Coconut rice according to pack instructions. Steam the Pak Choi for 2 minutes until wilted

  5. Top the hot rice with the beef strips and pour over the curry sauce. Serve with the steamed pak choi along-side. Garnish with lime wedges, red chilli and toasted coconut shavings (if using)

What cut of beef is best for rendang?

For a tender and flavourful beef rendang, it is recommended to use cuts that are suitable for slow cooking. Choose cuts like braising steak, beef brisket, or stewing steak. These cuts have wonderful flavour and enough marbling that breaks down during the slow cooking process, resulting in tender and melt-in-your-mouth beef rendang.

What to serve with beef rendang?

Beef rendang pairs wonderfully with steamed white rice, as it helps soak up the rich and aromatic sauce. You can also serve it with traditional Indonesian sides such as acar (pickled vegetables), serundeng (toasted coconut flakes), or krupuk (similar to prawn crackers). Additionally, a fresh cucumber and tomato salad or a side of sautéed greens can provide a refreshing contrast to the bold flavours of the rendang.

What vegetables go with beef rendang?

While beef rendang is traditionally served without vegetables, you can certainly add some for added freshness and texture. Sliced bell peppers, green beans, or carrots are popular choices. Simply stir-fry the vegetables separately or add them during the final stages of cooking the rendang, allowing them to absorb the flavours of the sauce while maintaining a slight crunch.

How long to cook beef rendang?

Beef rendang is a dish that requires patience. It is typically slow-cooked for several hours to achieve its rich and tender texture. The exact cooking time may vary depending on the cut of beef and the desired level of tenderness. Generally, it takes around 2 to 4 hours of simmering on low heat until the beef is fork-tender and the flavours have developed fully.

Is beef rendang hot/spicy?

Beef rendang does have a certain level of spiciness, but it can be easily adjusted to suit your preference. The spice level primarily comes from the use of red chilli peppers or chilli powder in the recipe. You can limit the heat by reducing the amount of chilli or using milder varieties of peppers. Taste during cooking and adjust the spiciness accordingly so its too your liking.

Can you freeze beef rendang?

Yes, beef rendang can be frozen for future use. Allow it to cool completely, then transfer it to airtight containers or freezer bags and label them with the date for easy reference. When you’re ready to enjoy it, thaw the frozen rendang in the fridge overnight, and gently reheat it on the stovetop until heated through, stirring occasionally.

How to balance sourness in beef rendang

To balance the sourness in beef rendang, you can adjust the amount of tamarind paste or lime juice used in the recipe. Start with a smaller amount and gradually add more if needed. Remember, the sourness should complement the overall flavour profile without overpowering it. Taste the rendang as you go and make adjustments until you reach your preferred level of sourness.

How to thicken beef rendang

Beef rendang is traditionally cooked until the sauce thickens and coats the meat. However, if you find that your rendang is not thick enough, you can continue simmering it uncovered until the desired consistency is reached.