Beef rendang recipe – LardButty Homemade

Ideal for slow cooking on a winter’s day

Download spicy beef rendang recipe here

IMG_0973b_beef rendang_slow cooker
Beef rendang ingredients go into the slow cooker

INGREDIENTS – for the paste
(makes enough for 3 batches of paste: use 1 now; put 2 in the freezer)
• 16 dried chillies, soaked in hot water (or 3 fresh birds eye + a few dried)
• 6 cm galangal
• 4 cm ginger
• 4 stalks lemongrass
• 8 cm fresh turmeric root (or powder)
• 20 shallots, peeled
• 4 cloves garlic, peeled

INGREDIENTS – for the curry
• 500g rump steaks
• 3 tbsp vegetable oil, for frying
• 2 stalks lemongrass, bruised
• Dark brown sugar, to taste
• Salt
• Cream coconut (200g or a 400ml can)
• Cardomon to taste
• Vegetables of your choice
• Toasted almond flakes to sprinkle on top
• Tamarind sauce to drizzle on top


1. Curry paste: Blend all the ingredients (chillies, galangal, ginger, lemongrass, turmeric, shallots/onions and garlic) into a smooth paste and divide into batches (one to use now + put two batches of paste in the freezer).

2. Curry: Cut the beef into chunks. Put in a bowl and stir in one portion of paste. Leave in fridge overnight to marinade.

3. Slow cooker method: Next morning, lightly fry off the beef and paste in a pan, until the beef chunks turn brown and are sealed. Take off the heat and stir in cream coconut.

4. Place chopped potatoes, carrots, leeks (veg of your choice) chunks in bottom of slow cooker, then pour the beef and mixed paste and cream coconut over the top. Leave to slow cook for up to 10 hours.

5. Optional: transfer the entire cooked dish from slow cooker into a wok and leave simmering, to reduce, for half an hour or so. Serve with rice, add a splash of tamarind sauce + sprinkle with toasted almond flakes.

IMG_0985b_beef rendang
Winter warming slow cooked beef rendang

Download spicy beef rendang recipe here

~ Photos on flickr Beef rendang pics

LardButty homemade:
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