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Beef Rendang

Delicious beef rendang that gets better the longer you leave it in the fridge!
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Cuisine Malaysian
Servings 4

Equipment

  • 1 Large Wok, Deep Fry pan or large pot big enough to contain the whole curry
  • Blender or food processor I find the blender does a better job of chopping the lemongrass, ginger and galangal into a fine paste
  • Large oven tray Large enough to contain the whole curry. I use a big deep stainless steel tray

Ingredients
  

  • 1 kg Beef - cut into chunky cubes
  • 2 tbsp desiccated coconut
  • 4 garlic cloves
  • 2 onions
  • 4 dried chillies soaked, drained, chopped
  • 2 stalk lemongrass white part only
  • 2 tbsp fresh ginger grated
  • 2 tbsp fresh galangal grated
  • 3 tbsp vegetable oil
  • 1/2 tbsp turmeric powder
  • 2 tbsp sweet smoked paprika
  • 1 tbsp Malay curry powder
  • 1 tsp sugar
  • 1 tsp salt
  • 800 ml coconut milk

Instructions
 

  • Preheat oven to 160ºC
  • Brown beef in wok, set aside
  • Toss coconut in a hot, dry pan until golden and set aside
  • Blend garlic, onions, chillies, 1 x lemongrass, ginger, galangal into a fine paste. Blender tends to do a better job than a food processor
  • Heat wok, add oil and heat till smoking
  • Add paste, cook for 5min or more until fragrant
  • Add turmeric, paprika, curry powder, sugar, salt, toasted coconut. Cook for another 5 minutes.
  • Add beef & coconut milk, enough to cover the beef. Bring to the boil
  • Pour into a large baking pan
  • Bury 1 x lemongrass cut in half in curry
  • Bake, uncovered, for 2 hours or until beef just holds together when you poke a fork into it
  • Store in fridge at least overnight before serving, the flavour will develop the longer you leave it