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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.



  • 1.

    Into food processor place: ginger, onion, chillies, garlic, lemon grass and pulse until well chopped/processed.

  • 2.

    Add cumin, coriander, turmeric and pulse again until spices incorporated.

  • 3.

    Heat 2-3Tblsp vegetable oil in a heavy based deep casserole dish and fry curry paste for 2-4 minutes. Stirring occasionally.

  • 4.

    When spices are 'cooked' add cubed meat and fry off until meat is sealed.

  • 5.

    Sprinkle salt, sugar, add coconut milk or cream and water and stir well. Finally add cinnamon quills and tamarind puree (or a Tblsp of lime or lemon juice if you don't have tamarind).

  • 6.

    Simmer over low heat for 2 hours with lid off.

  • 7.

    Serve with steamed, quartered pak choy drizzled with a dressing consisting of matchsticks of fresh ginger, tblsp soy and sugar, drizzle of balsamic vinegar and a little lemon juice.


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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» Top Wine Matches For This Recipe

Andrew Graham

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


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