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Difficulty: Intermediate Prep Time 5 mins Cook Time 30 mins Total Time 35 mins
Servings: 2
Best Season: Suitable throughout the year


Beef Rendang is one of my favourite Asian dishes. Beef pieces braised in an aromatic broth with coconut milk, spices and an amazing curry paste until tender - that is simply comfort food!

Beef Rendang originated in Sumatra, Indonesia, but it is a typical dish for countries like Malaysia and Brunei too.

This dish was spread all over Indonesian due to the Minangkabau people (West Sumatrians) who used to migrate a lot. The were leaving their hometown in order to move to other Indonesian cities and because the journeys were long, they needed something which was preserved well, and that was beef rendang.


For the paste

For the curry


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  1. Add all the ingredients for the paste to the blender and give it a few pulses until you get a nice and smooth paste.

  2. In a pot, heat 1-2 tbsp oil and fry the paste until the water has evaporated (it will take 5 minutes). Add the beef and coat it with the paste.

  3. Add the spices (cinnamon, cloves, star anise and cardamom pod) and then the coconut milk, the water and the lemongrass. Cook everything for 20-30 minutes. Add the tamarind juice and kaffir lime leaves at the end and turn off the heat.

  4. Optional: If you want you can add 3-4 tablespoons of toasted coconut flakes - this is a variation of beef Rendang but if you feel it's too much coconut, you don't have to add it. Also, keep in mind that the colour of the curry will darken, as the beef will absorb the curry sauce even after you stop cooking it.

My name is Andreea and I live in Bucharest, Romania. Born with a passion for cooking, I grew a fondness towards global cuisine and the local food consumed around the world. Not only would I like to share this passion with you all but also introduce recipes from around the world that you can try and discover how incredibly good these dishes can be.