Back to Recipes

Essential Cuisine Beef Rendang


  1. Make the spice paste by blending the onions, garlic, ginger, turmeric and chillies in a food processor with a splash of oil
  2. On a medium heat, add the oil and paste into a suitable pan and fry the paste until it starts to darken and become fragrant. Add the cinnamon sticks and cardamom and fry for a further minute
  3. Add the meat to the pan and fry in the paste, continually stirring until meat begins to brown. Pour over the coconut milk, tamarind, lime zest and Essential Cuisine Aromatic Stock Base, bring to a gentle simmer and cook for one hour and half or until the meat is tender and the sauce is reduced and rich
  4. When the rendeng is ready, stir in the toasted coconut, mixing well
  5. Serve the rendeng with rice and garnish