1a. Chillies - 12 dried chillies or long red fresh chillies (cayenne pepper) (seeds in) makes a fairlyspicy curry but it's not "blow your head off" spicy because the long cook time tempers the spiciness. You can adjust the level of spiciness to your taste - use 6 for a mild curry. To reduce spiciness, you can deseed the chilli - I do not do this.
If using dried chillies, rehydrate in boiling water (use lots, ignore the measly splash I used in the video, that was a mistake).
1b. Onion: Use a brown, white or yellow onion about the size of a tennis ball. Or half a large one or6 shallots/eschallots chopped
2. Lemongrass: to prepare, peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass. Slice the white part and very pale green part only - the green part is too reedy.
If lemongrass is hard to come by, you can use PASTE: 2 tsp in the spice mix and add an extra teaspoon when you add the coconut milk etc. 🙂
3. Galangal is like ginger but it has a more sour and peppery flavour. If you can't find it, just substitute with more ginger and a grind of black pepper.
4. Beef - You can use any slow cooking cut of beef for this recipe but chuck is best. As with all slow cooked beef recipes, the fattier beef, the juicier the meat will be when cooked. Gravy beef and beef cheeks are also good. Brisket will work but has less fat throughout so not as juicy.
It is best to buy one piece and cut it yourself into large cubes about the size of golf balls. Larger cubes are better for this dish because this is not only slow cooked but also cooked down to reduce the sauce to almost a "paste" like consistency and if you use small pieces of beef, they may fall apart and shred in the pot when you stir the curry. It is much easier to handle larger pieces.
5. Smash the lemongrass to help the flavour infuse into the curry. Use the side of your knife, a meat mallet or a tin.
6. Tamarind puree is made from tamarind fruit. It is quite tart, but not as sour as lemon. You can buy tamarind puree from the Asian section of large supermarkets in Australia (or Asian grocery stores). If you are using tamarind pulp (sticky block of dried tamarind), soak it in 2 tbsp of hot water and remove the seeds, then use as per recipe directions.
You can substitute the tamarind with 2 tsp of vinegar (white or brown, but not balsamic) or lemon juice.
7. Kaffir Lime Leaves - there is no substitute for the earthy lime flavour you get from fresh kaffir lime leaves so I really recommend buying fresh ones. They freeze well and last for ages and are commonly found in many South East Asian dishes. You can substitute with dried kaffir lime leaves. As a last resort, you can use 1 tbsp of lime juice + the rind of 1 lime, but the flavour will not be quite the same.
8. Slow Cooker -To make this in a slow cooker, do the steps up to searing the beef in a pan then pour the contents in your slow cooker. Pour 1/2 cup water into the pan and bring to simmer, making sure to scrape all the brown bits off the bottom of the pan to mix in with the water, then pour the water into the slow cooker (make sure you scrape in as much of the brown bits as you can!). Slow cook on low for 6 hours. Then pour the curry into a pot and follow the recipe steps to reduce the sauce.
Pressure cooker / instant pot - follow slow cooker steps but cook on high for 30 minutes, allow to depressurise naturally for 10 minutes before releasing steam.
9.This is what happens when the Sauce reduces: Once the sauce reduces right down, the oil will separate (see photo in post). Then you end up browning the beef in that oil - this is where the deep brown Rendang colour comes from. Rendang is not a wet, saucy curry, it all reduces down into a sticky paste that coats the beef.
By this time, the beef should be "fall apart at a touch" and there will be bits of shredded beef that looks like coconut that stick to the beef.
10. Simple Lightly Pickled Cucumber Side that goes with this well: Slice cucumbers on the diagonal and place into a bowl. For each cucumber you are using, sprinkle over 1 tsp of rice wine vinegar, a small pinch of salt and white sugar (each). Leave to lightly pickle for at least 20 minutes, up to 24 hours.
11. STORING: Rendang, like other slow cooked things, just gets better with time. Great on the day it's made, fantastic the next day and the next. Freezes welltoo.
12.Originally published in November 2014, updated to improve as follows:original recipe used whole cardamon and cloves, these are impossible to pick out and I don't like crunching into them. So I now use powder. Also, in authentic recipes, the curry paste goes in first then the beef is added. Doing it this way, the beef does not brown. I like browning beef first because you get that gorgeous caramelisation that adds flavour.
FAQs
Rendang is made with beef that is slow-cooked in a spice paste and coconut milk for at least 3 hours which creates a flavorful taste.
What does rendang taste like? ›
Rendang does not tastes like the red curries from Thailand or India. Instead, it is thick and has a texture almost like soft butter. The mixture of spices blend in harmoniously giving it a touch of heat that comes through subtly when eaten.
Is rendang Indonesian or Malaysian? ›
Rendang is a popular dish made with meat stewed in coconut milk and spices. Believed to originate in West Sumatra, Indonesia, by the Minangkabau people, the dish is commonly found in Indonesia, Malaysia and Singapore.
Is rendang Thai or Indian? ›
Beef Rendang is a Malaysian curry and is considered by many to be the king of all curries! To say it's extravagantly delicious is an understatement. There are very few curries in this world with such amazingly complex flavours.
What is the difference between curry and rendang? ›
Although some culinary experts describe rendang as a curry, the dish is usually not considered as such in Indonesia or Malaysia since it is richer and contains less liquid than is normal for curries. Traditionally the term rendang does not refer to a certain type of dish.
Is beef rendang healthy? ›
Comment: Although this dish is a good source of fibre and protein, it is very high in fat, saturated fat, cholesterol and sodium. Eating this dish provides 50% or more of the daily total fat, saturated fat, cholesterol and sodium allowance for an adult!
Why is beef rendang so good? ›
It's basically a philosophical term that refers to a special process, which makes beef tender, dry, and flavorful. The complex cooking process gives rendang a very unique and delicious taste. And that is why, on 14th April 2021, CNN highlighted Rendang as the 11th spot in their list of World's 50 Best Foods.
Is rendang supposed to be crispy? ›
In a traditional rendang, the meat is slow cooked in a coconut-based curry sauce, and should be tender and moist, not crispy.
What is similar to rendang? ›
Rendang curry—being stewed in coconut milk over a long period of time—tastes similar to Korean bulgogi hot pot. The harmonious blend of spices, combined with the savoriness of the coconut milk, is fantastic in your mouth.
Is rendang wet or dry? ›
Wet rendang is essentially a rendang that has not been cooked for as long as a dry rendang, meaning there is some gravy left clinging to the slow-cooked meat.
Pleeeease get bone in beef short ribs for this recipe. If you don't like picking bones out of your food then this is the perfect recipe for you because the meat slips off the bone really easily and the bones are so large that it's easy to spot and remove them before serving them.
What is rendang called in English? ›
The word Rendang generally means to stew a dish of meat infused with aromatic spices and coconut milk for hours. It stems from the verb merendang which refers to a process of slow cooking while constantly mixing the ingredients in a pot until the liquid evaporates and the meat is well done.
What to eat rendang with? ›
Serve with jasmine rice and steamed greens. Read more about sharing.
What are the main ingredients in rendang? ›
Main Ingredients
The core of beef rendang is the spice paste, as well as the various aromatic spices: cinnamon, cardamom pods, cloves, and star anise). Here are some of the main ingredients, including what you will need for the spice paste: Boneless beef short ribs – this is the best cut of beef for this recipe.
What cut of beef is best for rendang? ›
Best cut of beef to use:
Chuck steak (also known as braising steak) – comes from the forequarter of the cow. This consists of parts of the neck, shoulder blade, and upper arm. It's a tough but very flavorful cut of meat that needs long slow cooking. This makes it perfect for beef rendang.
What is a substitute for rendang powder? ›
Rendang beef, as an Indonesian dish, contains all rending spices such as coriander, turmeric and chilli, so you can easily substitute it with curry powder.
Does rendang have seafood? ›
One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and tumeric, kaffir lime and chilis. (You'll find chicken, vegetable, and seafood rendang as well.)
Why is rendang so good? ›
It's basically a philosophical term that refers to a special process, which makes beef tender, dry, and flavorful. The complex cooking process gives rendang a very unique and delicious taste. And that is why, on 14th April 2021, CNN highlighted Rendang as the 11th spot in their list of World's 50 Best Foods.
Why does my rendang taste bitter? ›
Rendang can take on a bitter taste if you burned the whole spices or the spice paste. Be sure to let it brown, but not burn to avoid a bitter taste.
How many types of rendang are there? ›
There are many types of rendang. Beef rendang is the best-known variety of rendang and can be found easily. The other kinds of rendang are made with chicken, fish, egg, squid, and shrimp. Beef rendang has its own varieties such as rendang paru, rendang limpa, and rendang babat.
Ground Beef (Regular) Regular ground beef is high in fat and calories and contains more saturated fat than lean beef. It is best eaten in moderation or avoided altogether.
What is the controversy with rendang? ›
Judges John Torode and Gregg Wallace said Bristol-based Zaleha Kadir Olpin's chicken rendang needed "crispy" skin. It was served as an accompaniment to nasi lemak, a beloved Malaysian dish. Malaysians have been flocking to social media in fury to point out the judges simply got chicken rendang all wrong.
Is tofu healthier than steak? ›
The high level of protein makes tofu a good alternative to animal-derived meat. Federal dietary guidelines include tofu as part of a healthy vegetarian dietary pattern, and a 2021 American Heart Association scientific statement emphasizes choosing plant-based proteins for heart health.
What is rendang sauce made of? ›
Blend the onion, combined chilli, lemon grass, garlic, tamarind puree, ginger, coriander, cumin, turmeric and salt in a blender until a smooth paste forms.
What is the difference between rendang and panang? ›
But after a wee bit of reading the differences couldn't have been clearer. Rendang curry is essentially Indonesian and Panang is one of the 5 classic Thai curries. This Thai curry is a milder form of the classic Red Thai curry. The heat is toned down, fewer aromatics, and features coriander instead of Thai basil.
What is the signature dish of rendang? ›
Rendang, a spicy Malaysian meat dish, is slowly stewed for hours in coconut milk and aromatic spices that has been carried on and perfected over hundreds of years. Rendang or more specifically Rendang Daging is the most famous beef recipe in Malaysia, Indonesia, and Singapore.
