While originally an Indonesian dish, most Australians are familiar with a Malaysian style Rendang, which has a drier sauce.
Usually this dish takes hours (or even days) to prepare and has a lot more oil and sugar. This recipe captures the essence and taste of an authentic Rendang while using less of these ingredients.
Inside the “A Little taste of Asia” cookbook you’ll find it is FULL of flavour. Whether you are feeding your family on a tight budget, needing to get dinner on the table fast, watching your calorie intake or perhaps cutting back on takeaway. ✨
The Beef Rendang is a cookbook exclusive recipe…
Beef Rendang is literally the definition of comfort food. Rich, deeply aromatic spice paste smothered over tender slow-cooked beef with layers of coconut flavour, lemongrass, and kaffir lime. If you love a rich curry… this recipe in our cookbook is a MUST MAKE.
What ingredients you will need
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gravy beef
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brown onion
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fresh garlic
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fresh ginger
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bird’s eye chillies
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desiccated coconut
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fresh lemongrass
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cloves
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green cardamom pods
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tamarind paste
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coconut sugar
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coriander powder
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cumin powder
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turmeric powder
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coconut cream
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kaffir lime leaves
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toasted coconut to serve
This page exists to help people find what cookbook the Beef Rendang is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
Ingredients
- brown onion
- fresh garlic
- fresh ginger
- bird's eye chillies
- dessicated coconut
- fresh lemongrass
- cloves
- green cardamom pods
- tamarind paste
- coconut sugar
- coriander powder
- cumin powder
- turmeric powder
- coconut cream
- kaffir lime leaves
- gravy beef
- toasted coconut to serve
Instructions
- This recipe is exclusively in 'A Little Taste of Asia'. Buy Now.
Notes
Nutrition
Tips & Dietary Needs
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Protein swap: We have instructions on how to change the gravy beef to chicken thigh in the book.
How to Serve
Serve hot over a bed of steamed rice or cauliflower rice, topped with a generous sprinkle of toasted coconut and extra fresh chillies if you like it hot.
Storage & Meal Prep
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Fridge: store in the fridge for up to 3 days (it tastes even better the next day!).
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Freezer: freeze cooked for up to three months.
How to Cook
Toast the desiccated coconut until golden brown. Blitz the fresh aromatics and dried spices in your Thermo cooker or food processor to form a rich spice paste.
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Conventional: Sear the gravy beef, then simmer slowly with the sauce until the beef is melt-in-your-mouth tender and the sauce has completely reduced and darkened.
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Slow Cooker: After making your spice paste, sear the beef and paste briefly to release the aromas, then transfer everything to the slow cooker bowl with the coconut cream, lemongrass, and tamarind. Cook on Low for 6–8 hours.
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Dump Bag Prep: Make the sauce. Combine chilled sauce with raw beef in a freezer-safe zip-lock bag. Squeeze out the air, lay flat, and freeze. When ready to cook, thaw completely overnight in the fridge, dump into your slow cooker and cook!