Beef Rendang



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

400ml can coconut milk

1/2 cup (125ml) water

10cm stick fresh lemon grass, bruised

3 fresh kaffir leaves, torn


2 medium red onions, chopped coarsely

4 cloves garlic, chopped coarsely

5cm piece fresh ginger, chopped coarsely

2 fresh long red chillies, chopped coarsely

3 tsp grated fresh galangal

3 tsp ground coriander

1 1/2 tsp ground cumin

1 tsp ground turmeric

1 tsp salt


1.  Blend or process spice paste ingredients until combined

2.  Combine paste in wok with beef, coconut milk, the water, lemon grass and lime leaves; bring to the boil.  Reduce heat; simmer, covered, stirring occasionally, about 2 hours or until mixture thickens and beef is tender.

3.  Serve with steamed rice accompanied by combined finely chopped cucumber and finely sliced fresh red chilli in rice vinegar

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