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Beef Rendang

Guten Appetit!

Difficulty: Medium

Servings: 4 - 6

Preparation Time: 45 minutes

Cooking Time: 120 minutes


1.2kg Beef (Preferred cuts, canadd shin) 50g Garlic 5g White Pepper Corn
3 Limes - Medium size 60g Chilli Paste 5g Nutmeg Flower
10g Galangal 100g Big Red Chilli A Pinch Nutmeg Powder
3 Stalks Lemon Grass 3 Star Anise 1L Coconut Cream
6 Kaffir Lime Leaves 3 Cinnamon sticks 500ml Chicken Stock
3 Bay Leaves (Daun Salam) 5g Cloves A Pinch Salt
1 Turmeric Leaf 5g Cardamom A Pinch White Pepper Powder
50ml Cooking Oil 5g Fennel Seeds To Serve White Rice (Optional)
20g Ginger 5g Cumin Seeds
80g Shallots 5g Coriander Seeds


1. Cut beef into chunks of about 8cm and marinate with lime juice.

2. Blend shallots, garlic, ginger, big red chilli and chilli paste to a smooth paste.

3. Separately, blend white peppercorn, cumin seeds, fennel seeds, cloves, cardamom, coriander seeds, and nutmeg flower, until fine and well mixed.

4. In a lightly heated pan, fry galangal, turmeric leaf, kaffir lime leaves, bay leaves (daun salam) and lemongrass on low heat till fragrant.

5. Add in the blended chilli paste, cinnamon sticks, star anise, a pinch of nutmeg powder, and the blended spices. Fry until slightly dry and add a pinch of salt and pepper.

6. Shift the fried spices into a large pot, and add in the marinated beef chunks, chicken stock and coconut cream. Season with salt and pepper if needed.

7. Simmer for about 2 hours until the meat is soft and tender.

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