Indonesian Beef Rendang

Enjoyed across Indonesia, Malaysia and Singapore, this hearty, spiced beef dish is a fusion of Islamic, Malay and Chinese flavours.

Although rendang is eaten across all of Indonesia, Malaysia and Singapore, it’s origins lie in Indonesia. You could categorise it as a sort of curry, which fuses Islamic-Malay spices with Chinese/Asian aromatics. Rendang is a low and slow dish, usually made with tougher cuts of beef stewed in coconut milk until tender. The gentle cooking approach slowly breaks down the beef’s tough collagen and turns it into gelatine, giving the gravy a rich, silky mouthfeel that can’t be rushed. Because of this long, slow cooking time, chicken or vegetables would not substitute very well in this particular recipe because of their quicker cooking time. I recommend using a tough cut of beef like short rib, brisket, flank/skirt steak or ox cheek, which most butchers can supply for you. Any extra bones added to rendang are very welcome too, though very optional. Despite the complexity of flavour and robust spicing in this dish, you’ll be amazed at how straightforward it is to make, and despite a 3-4 hour cook time, you can enjoy all of that time to your leisure. The easy life. Let’s go!