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Beef Rendang

Watched Bill Granger's Bill's Tasty Weekends last week & spotted this recipe, which is not available on this site and the itv site has the quantities wrong!! A beautiful Malaysian curry with very subtle spices & seasoning.


Bill's original recipe used buffalo but beef works just as well.
I allowed it to simmer gently for 5 hours and added 150ml passata around the 3 hour mark then put the lid on.
Served it with steamed basmati rice w/sliced green onions & peas.
We'd alread polished off the curry & didn't think to get a photo - it had been tempting our tastebuds all day!! So the photo below is the packaged leftover portion which husband will take to work tomorrow or one day this week.

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Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Rendang.


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