What is Beef Rendang?

Beef Rendang is a dry curry, meaning the beef is not swimming in gravy. The rempah is very rich and complex and painstaking to make, with over 15 ingredients inside. It is spicy, rich & “lemak”. The dry spices such as cloves, star anise, cinnamon & cardamom are dry fried prior to adding to the paste, which makes it more fragrant. And the “wet” ingredients such as shallots, garlic, lemongrass, galanghal, etc need to be peeled, sliced, blended to a fine pulp. These are then cooked slowly in oil until fragrant before the meat is added. The meat is then braised for a few hours until tender.
Beef rendang is a common dish in Southeast Asia with different cultures having their own rendition.

As with many curries, when you keep it overnight, it tastes even better the next day with all the flavours & spices infusing into the meat.


  • 1 packet of Good Graces
  • Rendang Rempah
  • 700g Shin Beef
  • 1 Cup Coconut Milk
  • 1 Cup Water


  1. Fry beef with some oil to sear the outside. Set aside when done.
  2. Put 5 tablespoons of oil in a wok / pot, fry the rempah until fragrant.
  3. Add beef, coconut milk and water, simmer on medium heat until meat is almost cooked.
  4. Cover wok / pot with lid.
  5. Cook on low heat for 1 to 1.5 hours until meat is tender.
  6. Add salt to taste.

Cheat Tip

  • Add beef, coconut milk and water into a pressure cooker and cook for 30 min until meat is tender.
  • Add salt to taste.