Saturday, February 9, 2013

Beef Rendang

2 large onions, sliced
1 tbs ginger, grated
6 garlic cloves, crushed
1.2 litres coconut milk
1kg stewing beef (I used topside because it was already cubed #lazy)
2 tbs vegetable oil
2-3 tsp dried chilli flakes
5 cloves (I spent 30 seconds thinking "five cloves of what?!" before I figured this one out)
1 cinnamon stick
2 tsp salt
pepper to taste
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
4 tbs lemon juice

1. In a blender combine half of the onion, the ginger, garlic and a splash of coconut milk. I did this with the hand blender, not worth dirtying a whole big thing. Toss the mixture through the beef til it's all covered.

2. Heat the oil in a Dutch oven or big pot and sauté the onions until golden. Take out of the Dutch oven and set aside.

3. In two or three batches, brown the beef on all sides in the Dutch oven.

4. Add all the beef and the onions back the Dutch oven with all the other ingredients except the lemon juice. Bring to a simmer and then reduce to the lowest heat possible. Simmer with the lid off for 2 1/2 - 3 hours, stirring occasionally. 

5. The curry is ready when just about all the liquid is evaporated. It's supposed to be almost dry. Add the lemon juice, stir through and cook for another minute before serving.

I highly recommend serving with plain rice and and some braised bok choy and spring onions with a little kecap manis, fish sauce and soy sauce stirred through.


  1. Hi Sarah. Thank you for your comment on my blog. Wow I really love your illustrations, I didn't belive my eyes when I saw that all your post i drawn, respect, I tell you that! Amazing - and I love the asian cooking too. Especially bulgogi :-) thank you for your awsome drawings

    1. Thank YOU for the comment on my blog :) I love bulgogi too!

  2. Woww!! The beef rendang looks so delicious and it does look like something we have here in Indonesia (definitely one of my favorites)! And ohhh!! they really call the sauce as kecap manis in the store there? That's fun :D

    P.S. I love your blog! Looks so cute with all the storytelling and drawings. Keep it up!

    1. Yep, they call it kecap manis here :P We have a lot of Indonesian stores around where we can get our supplies, plus a lot of supermarkets have that sort of thing.

      And thank you, I will keep it up! :D

  3. If you can find turmeric leaves in your area, that will bring your beef rendang to another level. In Indonesia, the rendang will use turmeric leaves instead of the root.

    In Winnipeg I'm able to get dried turmeric leaves but I do grow my own turmeric to get the leaves.

    Btw, love your drawings so much!

    1. I've never seen turmeric leaves before. I'm going to have to look around and try to find some :)