Beef Rendang – Slow-Cooked Indonesian Curry with Deep Coconut & Spice

800g-1kg beef shin, cut into large chunky pieces
400ml full-fat coconut milk
2-3 lime leaves, stem removed
1 small cinnamon stick
3-4 cloves

The Curry Paste
10-15 dried red chillies, soaked and deseeded
1-2 fresh red chillies
2 stalks lemongrass, finely sliced
1 thumb-sized piece galangal
1 thumb-sized piece ginger
1 small piece fresh turmeric (or 1 teaspoon ground turmeric)
4-5 Thai shallots
4 garlic cloves
1/4 teaspoon salt

The Kerasik
80g desiccated coconut

The Final Seasoning
1 teaspoon palm sugar
1 teaspoon tamarind paste
Pinch salt

PREPARATION

1. Soak the dried red chillies in hot water for 10 minutes. Drain and deseed. Using a pestle and mortar, pound the dried chillies with the salt first, then gradually add the fresh chillies, lemongrass, galangal, ginger, turmeric, shallots and garlic. Pound firmly for 15-20 minutes until smooth and deeply fragrant.
2. Toast the desiccated coconut in a dry pan over medium heat, stirring constantly until golden brown. Transfer to a pestle and mortar and grind into a thick paste to create the kerasik.

COOKING

1. Place the beef into a heavy-based pot or cast iron wok and pour over the coconut milk. Bring to a gentle boil. Add the curry paste, kerasik, lime leaves, cinnamon and cloves and stir thoroughly.
2. Reduce to a low simmer and cook gently for around 2.5 hours, stirring occasionally as the liquid reduces.
3. As the coconut milk cooks down, it will begin to split and release its oil. Continue cooking until the oil separates and starts frying and caramelising the paste and beef.
4. Add the palm sugar, tamarind and a pinch of salt. Stir well and cook for a further 20-30 minutes, stirring more frequently to prevent catching.
5. The rendang is ready when the sauce is thick, dark and almost dry, and the beef is tender but still holding its shape. Serve with steamed rice and a sharp pickle to balance the richness.

School of Wok Tips

• Cut the beef into large chunks to prevent it breaking down during the long cook.
• Rendang cooks in reverse — the paste fries at the end when the coconut oil splits.
• Hand-pounding the paste gives a deeper, more authentic flavour than blending.
• Once the oil separates, stir more frequently to prevent catching.

FAQs

What cut of beef works best?
Beef shin is ideal due to its balance of fat and connective tissue, but chuck or blade also work well. Avoid lean cuts.

Why don’t we fry the paste first?
Traditional rendang allows the coconut milk to reduce and release its oil, which naturally fries the paste at the end.

Can I make this ahead of time?
Yes. Rendang often tastes even better the next day as the flavours continue to develop.