[2026-05 EXP] Beef Rendang

Untested recipe.

Substitutions:

  • Beef shin — the ideal cut for rendang due to its high collagen content, which gives the finished dish its characteristic rich, clinging texture. Not reliably available at Aldi/Lidl. Best Aldi alternatives in order of preference: (1) Brisket Joint — cut into large chunks; naturally fatty and collagen-rich, excellent for rendang. (2) British Diced Beef (5% fat) — labelled lean and likely topside or silverside diced rather than true chuck, so it won’t render as richly. Compensate by not reducing quite as aggressively in the final stage, and add a little extra coconut milk if the meat looks dry. The kerisik (toasted coconut) becomes especially important with leaner beef as it adds body. Avoid the Roasting Joint — almost certainly topside or silverside as a whole joint, which goes grainy and dry with this much cooking time.
  • Galangal — fresh galangal from the Asian shop is best. If unavailable, ginger is a passable substitute though the flavour is different (galangal is more piney and medicinal). Frozen galangal from the Asian shop is a great option as it keeps for months.
  • Tamarind paste — available at the Asian shop. If unavailable, a squeeze of lime juice with a small pinch of sugar approximates the sweet-sour balance loosely.
  • Kaffir lime leaves — freeze well; buy a bag from the Asian shop and keep them frozen. A strip of lime zest can substitute but is not as aromatic.
  • Lemongrass — frozen lemongrass paste (tubes or cubes) from the Asian shop or larger supermarkets works well. Use about 1 tsp paste per stalk.

Ingredients

  • 1.2 kg beef shin | cut into large chunks

  • 2 tins coconut milk

  • 3 stalks lemongrass | bruised and tied in a knot

  • 6 kaffir lime leaves | torn

  • 2 tbsp tamarind paste

  • 1 tsp sugar

  • 1 tsp salt

  • 3 tbsp desiccated coconut | dry toasted until golden (kerisik)

  • 3 tbsp vegetable oil

  • 0 (--- rendang paste ---)

  • 8 dried red chillies | soaked in hot water 15 mins

  • 4 shallots | roughly chopped

  • 4 cloves garlic

  • 1 thumb galangal | roughly chopped (or ginger)

  • 1 thumb ginger | roughly chopped

  • 1 tsp turmeric powder

Directions

  • Blend all paste ingredients together with a splash of water until smooth.

  • Heat oil in a large heavy pot over medium heat. Fry the paste for 5-6 mins, stirring constantly, until very fragrant and the oil starts to separate.

  • Add beef chunks and stir to coat in the paste. Cook for 3-4 mins.

  • Add coconut milk, lemongrass, kaffir lime leaves, tamarind paste, sugar and salt. Bring to a boil, then reduce to a low simmer.

  • Cook uncovered for 2.5-3 hrs, stirring occasionally, until the liquid has almost completely reduced and the beef is coated in a dark, thick paste. The beef should be very tender.

  • Stir in the toasted coconut in the final 15 mins. The rendang is ready when it looks dry and dark. Serve with rice.