Beef Rendang

Beef Rendang

Rendang….another hot favourite for all Aussies when they crave for a rich, complex, delicious curry!

Rendang is a traditional preparation from the Minangkabau people of West Sumatra, Indonesia. Culinary historians believe that the origin of this dish is from India because of its similarity to an Indian style curry. But it must be accepted that while the base flavours could have originated in India, there is a unique cooking wisdom that the Minangkabau people have used to create Rendang, as we know today.

Considered to be one of Indonesia’s national dishes, Rendang can be prepared in several different styles. But the key components of a Rendang remain the same – meat (often prepared using beef), coconut milk, chilli and spices. Slow cooking is another important factor that lends the deep rich complexity to a Rendang.

Beef is the traditional meat of choice for a Rendang but these days, one can find several alternatives including vegetarian and vegan options. Ask your butcher for beef cuts that are ideal for slow cooking; we highly recommend the use of beef chuck.

The spices and aromatics used to prepare a Rendang are of utmost importance. There is a long list of ingredients indeed including ginger, garlic, galangal, turmeric, lemongrass, chillies, shallots, cinnamon, cardamom, star anise etc…. If reading this has exhausted you, just imagine the effort you need to put in to prepare this spice aromatic paste and then use it in the right proportions and slow cook with the meat and coconut milk.

That’s where Curry Flavours come in!

We’ve taken all the hard work out of your hands so that you can enjoy a delicious bowl of Rendang with minimal or no effort at all. Carefully curated Spice-Blends custom made for specific dishes is just why you need to give this a try!

Beef Rendang Curry Spice Mix Masala 3
Beef Rendang Curry Spice Mix Masala 1


1. 1 kg diced beef
2. 70ml cooking oil
3. 400ml water
4. 100gm Curry Flavours Rendang Beef Mix
5. 300gm diced pumpkin (20x20mm cubed)
6. 150gm coconut milk
7. Salt to Season
8. 2 tbsp fresh coriander leaves; finely chopped
9. ½ inch ginger; julienned


1. Heat oil in a wok or heavy bottom cooking pan.
2. Add the beef and diced pumpkin. Then add water, mix and bring to boil. Lower heat and cook till the meat is tender keeping the pan covered.
3. Next add the spice mix, and stir well to combine.
4. Finally add the coconut milk and simmer till done. Taste and season with salt if necessary.
5. Serve warm garnished with coriander leaves and julienned ginger.
Beef Rendang Curry Spice Mix Masala 2
Rendang Beef Curry Spice Mix Masala


  • The beef can be precooked and added to the curry.
  • Beef chuck is a great cut of meat for this curry especially if slow cooking the beef.

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