Beef Rendang Curry

Beef Rendang Curry


1 person made this

This delicious beef rendang is surprisingly simple to make. The addition of ground long pepper gives it an authentic flavour. It's a great way to take yourself to Indonesia without using your passport!

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 3 tablespoons Herbie's Spices Rendang Curry Mix
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 500g cubed beef
  • 1 teaspoon Herbie's Spices Long Ground Pepper
  • 1 teaspoon Herbie's Spices Tamarind Liquid Concentrate
  • 2 teaspoons Herbie's Spices Sea Salt, ground
  • 4 tablespoons desiccated coconut

Preparation:15min  ›  Cook:2hours  ›  Extra time:2hours15min  ›  Ready in:4hours30min 

  1. Preheat oven to 120 degrees C.
  2. Heat a heavy-based ovenproof dish and dry-roast the Rendang Curry Mix until aromatic.
  3. Add oils, onion and garlic; stir for 1 minute then add beef, a few cubes at a time, to seal all sides. Add a little water to prevent sticking.
  4. When all meat has been sealed, add long pepper, tamarind and salt. Stir and bring to a simmer, then cover and place in oven for 2 hours or until very tender.
  5. Toast dessicated coconut in a pan, stirring constantly until golden.
  6. Stir into the curry, let stand for a few minutes and serve.

Additional Tips

Serve with rice.

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