Spicy Beef Rendang


You can never go wrong with this classic beef rendang dish – so yummy! It can be made a day ahead; store, covered, in the refrigerator which allows the flavours to develop overnight.


Spice Paste

2 medium red onions, chopped coarsely

4 cloves garlic, chopped coarsely

5 cm fresh ginger, chopped

2 fresh long red chillies, chopped coarsely

3 tsps grated fresh galangal

3 tsps ground coriander

1½ tsps ground cumin

1 tsp ground turmeric

1 tsp salt

Beef Rendang

1.5 kg beef chuck steak, trimmed, cut into 3 cm cubes

410 ml canned coconut milk

½ cup (125 ml) water

10 cm stick fresh lemongrass (20 g), bruised

3 fresh kaffir lime leaves, torn


1Make spice paste. Blend or process ingredients into a paste.

2Combine paste in wok with beef, coconut milk, the water, lemongrass and lime leaves; bring to the boil.

3Reduce heat; simmer, covered, stirring occasionally, about 2 hours or until mixture thickens and beef is tender. Serve.