Beef Rendang

Serve this with a flatbread or naan, cucumber and red onion, a dollop of yogurt and a sprinkling of mint

Ingredients (Serves 8-10)

For the spice paste
  • 6-8 Bird’s eye chillies depending on how hot you like it
  • 1 inch ginger
  • 1 inch galangal
  • 4 cloves of garlic
  • 1 tsp turmeric
  • 1 tsp palm or brown sugar
  • 1kg stewing beef, like shin (cut in 1in cubes)
  • 2 tins coconut milk
  • 1 tin of water
  • 1 stalk lemongrass
  • A few lime leaves
  • 1 bay leaf
  • 2 tbs fish sauce
  • Juice of a lime


Blitz the paste ingredients till smooth, adding a little water if necessary.

Pop it into a large saucepan or wok with the lime leaves, bay leaf and coconut milk. Bash the lemongrass stalk with the back of a knife to release the oils and add this. Add the beef to the pan and let it simmer gently for 90 minutes.

Crank the heat up and cook until the coconut milk has nearly gone. This can between 45 minutes to an hour so be patient! It will begin to look odd as the coconut milk splits and the oil separates. It will begin to brown and you will be left with what looks like oil in the base of the pan.

The beef will fry in the coconut oil and go dark and quite flaky at which point you’re finished. Remove the beef from the heat and stir in the fish sauce and lime juice before serving.

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