Beef Rendang

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

Beef or Chicken Rendang is one of Malaysia’s classic dishes. It is dry and hot. I ate it every day for breakfast while I was staying in Malacca.


  • 4–8 dried red chilli peppers, seeded and finely chopped
  • 4–6 shallots, finely chopped
  • 1 tablespoon finely chopped garlic
  • 1.4 kg (3lb) brisket of beef or braising steak, cut into large chunks
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons groundnut oil
  • ½ teaspoon tamarind concentrate
  • 1 tablespoon ground turmeric
  • 1 blade of lemon grass, halved lengthways
  • 350 ml (12fl oz) thick coconut milk
  • 2–3 Kaffir lime leaves
  • tablespoons lime juice


Right, first grind the chillies, shallots and garlic to form a paste in a blender or a pestle and mortar. Season the beef with salt and pepper. Heat the oil in a flameproof casserole and quickly brown the beef. Remove.

Fry the paste for a minute or two, taking care not to let it burn, then add all the remaining ingredients. Add the browned beef, cover and cook gently for about 1 hour, until the meat is tender. It is a fairly dry curry. Serve with pineapple and cucumber sambal and coconut rice.