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Beef simmered low and slow in coconut milk and a fragrant spice paste until the sauce reduces to a thick, deeply savoury coating.
Tips for the best beef rendang
- Real rendang takes time, the long, slow reduction is what gives it its deep colour and flavour, do not rush it.
- A tougher, well-marbled cut of beef like shin or chuck breaks down better over the long cooking time than a lean cut.
Frequently asked questions
Is rendang a curry or a dry dish?
It starts as a wet curry and reduces down to a much drier, thickly coated dish by the end of cooking.
Can I make rendang in a slow cooker?
Yes, though you will still need to reduce the sauce on the stovetop at the end to get the traditional thick, dry finish.
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- Rendang paste. A shortcut spice paste for the base of the curry.
