Beef Rendang and a Beef Blog Hop

Beef Rendang ~ Malaysian Beef Curry


  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1½ teaspoons tamarind concentrate
  • ¾ cup (about 2 ounces or 55 g) desiccated coconut, toasted in a dry pan (reserve 2 tablespoons for the spice paste)
  • 2 pounds (1 kilo) beef chuck or stew beef, cubed in bite size pieces

For the Spice Paste:

  • 2 onions 
or 4 shallots
  • 1 large jalapeño, seeded
  • 1 inch ginger, roughly chopped
  • 4 cloves of garlic
  • 2 tablespoons toasted coconut (from above)
  • 1 tablespoon olive oil

For the curry sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon turmeric powder
  • 2½ tablespoons sugar
  • 1 teaspoon salt
  • 4 teaspoons soy sauce
  • 2 (2-oz) packages coconut cream powder, rehydrated in 2 cups warm water (or 1 400 ml/13.5 oz. can coconut milk)


  1. Mix together the salt, sugar, tamarind concentrate and water in a large bowl. Add the beef and toss to fully coat. Add the toasted coconut (reserve 2 tablespoons) and mix well. Set aside.
  2. Put all of the spice paste ingredients in a food processor and blend until you get a smooth paste.
  3. Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Cook the meat, working in batches, until seared on all sides. Transfer to a bowl.
  4. Add the spice paste and the rest of the curry sauce ingredients and cook for a few minutes.
  5. Add the coconut milk and bring to a simmer. Return the beef to the pan.
  6. Turn the heat to a low simmer, cover and allow to simmer for 2 hours or until the meat is fall-apart tender.
  7. Uncover, turn the heat to high, and boil for about 10 minutes, stirring often, until the sauce has reduced and thickened to desired consistency.


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