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Cooking Blog - Beef Rendang 1_2

Beef Rendang

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  • Prep Time: 20 minutes
  • Cook Time: 2 hours 4 minutes
  • Total Time: 2 hours 24 minutes
  • Category: Mains


A recipe for Beef Rendang.


  • 1/2 cup desiccated coconut
  • 8cm piece ginger, finely chopped
  • 5 garlic cloves, crushed
  • 7 shallots, chopped
  • 1 tsp ground coriander
  • 1 tbsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 800g beef rump, diced
  • 4 stalks lemongrass
  • 800ml (2 cans) coconut milk
  • 2 tbsp fresh coriander, chopped
  • 1/4 cup fried shallots
  • 2 1/2 cups basmatti rice


  1. Bring a saucepan of water to the boil. Meanwhile, put desiccated coconut in a metal strainer. When boiled, reduce heat and simmer, placing the strainer in a steamer on top of the saucepan, for 5 minutes. Remove from heat and let the desiccated coconut rest for 2 minutes. Heat a small sized frypan over a medium heat and add the desiccated coconut and cook for about 3 minutes, or until well browned, stirring often.
  2. To make the paste, combine ground coriander, chilli flakes, ginger, turmeric, garlic and shallots in a food processor and process for 10 seconds. Add 2 tablespoons of water and process again. Continue processing while adding water two more times, or until the mixture is pasty.
  3. Heat a large frypan over medium heat. Meanwhile, mix the beef with the paste and salt in a bowl. When the frypan is heated, add the beef paste mix and cook for 4 minutes, stirring often. Add desiccated coconut, lemongrass and coconut milk and bring to the boil, stirring constantly. Turn the heat down to a very low heat and simmer for 1 hour and 50 minutes, stirring occasionally.
  4. Prepare the rice as per packet instructions. Serve Beef Rendang with rice, topping with fresh coriander and fried shallots.


  • Serving Size: 6
  • Calories: 1099