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Slow Cooked Beef Rendang

Our Malay Rendang is best with stewing steak. You can do this at home by slow-cooking your meat in the oven or on the hob, then by removing the lid and slowly simmering until you have a dark, thick consistency.

Serves: 4 - 6

Slow Cooked Beef Rendang


If you fancy making this recipe with our small Malay Rendang pack then simply half the needed ingredients.
  1. Empty the contents of the pack into a pan with the water and coconut cream and chopped tomatoes. Gently simmer until the coconut dissolves.
  2. Add the steak, mix well, cover and cook on a low heat for 1.5 - 2 hours.
  3. Add the sugar and adjust salt to taste. Remove the lid completely and simmer for 10-15 minutes to reduce the sauce.
  4. Toast the desiccated coconut in a dry pan until golden and sprinkle over the curry before serving.