Beef Rendang


Preparation info

  • Makes


    adult portions
    • Difficulty


    • Ready in

      4 hr

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

This delicious Indonesian coconut and beef curry needs to simmer about three hours, which gives you plenty of time to get on with doing the one hundred things you have to do before people start arriving.


  • 4 shallots, roughly chopped
  • 3 garlic cloves
  • -inch piece gingerroot, peeled and roughly chopped
  • 3 red chilies, 2 seeded and all 3 roughly chopped
  • ¾-inch piece galangal (if available, if not, add a little more gingerroot)
  • 1 lemongrass stalk, outer layer removed and the rest roughly chopped
  • 1 teaspoon ground turmeric
  • teaspoon sea salt
  • pounds stewing or casserole beef
  • cups canned coconut milk
  • 3 kaffir lime leaves (fresh or dried), chopped or crushed

For the Tomato and Cilantro Salsa

  • 3 ripe tomatoes, quartered, seeded and finely diced
  • ¼ cucumber, finely diced
  • 1 small red onion, finely chopped
  • 1 handful cilantro leaves, chopped
  • juice of ½ lime
  • tablespoons olive oil
  • sea salt and freshly ground black pepper


  1. Put the shallots, garlic, ginger, chilies, galangal, if using, lemongrass, turmeric and salt in a blender or food processor and add ⅔ cup water. Blitz to a smooth paste.
  2. Put the spice paste in a large wok or saucepan, add the beef, coconut milk and lime leaves. Top up with water if the meat is not quite covered. Stir well and bring to a boil, then reduce the heat to very low and leave to gently bubble away, uncovered, 3 to 3½ hours, stirring occasionally.
  3. Make the salsa by mixing together the tomatoes, cucumber, onion and cilantro. Keep in the refrigerator until you are ready to serve. (You can make this a several hours ahead, if you like.)
  4. When the dish is ready, the coconut milk will have reduced, with the oil starting to appear on the surface, and the curry will be fairly thick. (This dish can be cooked the day before you plan to serve it, then gently reheated when needed.)
  5. Drizzle the lime juice and olive oil over the salsa, season with salt and pepper and toss together.
  6. Serve the beef hot with lime wedges, Thai rice and the tomato salsa.

To Serve

  • lime wedges boiled or steamed
  • Thai Jasmine rice

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