Beef Rendang

3:10 pm on 16 August 2013


  • 2 green chillies
  • 2 red chillies
  • 6 cloves of garlic
  • 5 shallots
  • 1 x 4 cm knob of ginger, sliced
  • 1 x 4 cm knob of galangal, sliced
  • 1 x 1cm knob of turmeric, sliced
  • 1 Tbl whole white peppercorns
  • ¼ tsp cumin seeds
  • 4 cardamom pods
  • ¼ tsp fennel seeds
  • 4 candle nuts
  • ¼ tsp clove
  • 1 cinnamon stick
  • 2 Tbl palm sugar
  • 4 stalks lemon grass, peeled and sliced thinly
  • 4 lime leaves
  • ¼ cup coconut toasted (or 2 dessertspoons of kerisik, which I couldn’t find, but have since learnt I can make with my mortar and pestle)
  • 1 Kg diced beef
  • 1 Tbl oil
  • 2 x cans coconut cream.
  • 1 tsp salt


In a mortar and pestle crush the cumin seeds, whole pepper corns, cardamom pods, fennel seeds. Put into a frying pan with the oil and fry gently

Crush together the ginger, galangal, turmeric, lemongrass and candle nuts. Use either a mortar and pestle or food processor. Add to the spices in the frying pan and cook gently for a few minutes.

Add the beef and cook for a further 10 minutes.

Add the palm sugar, lime leaves, coconut cream and cinnamon stick Simmer over very low heat, covered, for an hour and a half stirring occasionally. After an hour add the toasted coconut and continue cooking.

Cook uncovered, stirring frequently until the oil starts to separate from the coconut cream. Season with salt and serve with rice.

From Afternoons with Jesse Mulligan

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