Beef Rendang Curry

Rendang curry served on a black camp plate with a side of rice. Looking down on a camp serving of beef rendang as steamed rice.
Recipe Origin Asian
Rating
No Reviews
Servings 4
Preparation 10 min 00:10
Cook 50 min 00:50
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Stew
Ingredients Beef Meat Wild game
Equipment Pot
Recipe Type Curry Main Dish
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Rendang curry served on a black camp plate with a side of rice. Looking down on a camp serving of beef rendang as steamed rice.

Beef Rendang Curry

Rendang curry is a flavorsome spicy stew that is great for any cut of red meat including beef and other game.

Originating in Indonesia this curry is now popular across South East Asian. Traditional versions use goat and lamb as meat options, being flexible and with a flavorsome sauce, it is a great option for game meats like venison and buffalo.

Camping it is easy to make over many heat sources like a gas stove or campfire, as are many stew based dishes. To simplify the dish while camping the curry paste can be made at home or substituted for commercial versions.

Ingredients

Rendang Curry Paste

1 lemongrass stalk, white base only

1/2 small onion (100g)

1 clove garlic

1 fresh chili

1 dried chili

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/2 halve teaspoon anise

1 teaspoon ground coriander

1 cup water

Beef Curry

dash of oil

2 ponds (500g) diced beef

1/2 cup coconut cream

3 cups water

1 tablespoon sugar

1 kaffir lime leaf

1 tablespoon desiccated coconut

Equipment

grinder (mortar and pestle, or electric)

pot

Recipe Directions

  1. Chop all the ingredients then grind down into a smooth paste.

  2. Heat a pot over low temperature then add the rendang curry paste and slowly cook for 10 minutes.

  3. Turn the heat up to medium then add the diced beef. Cook and stir until browned on all sides, about 2 minutes.

  4. Add the coconut cream and enough water to just cover all the meat, cover with a lid, and bring to a boil. Add the sugar and kaffir lime leaf then reduce the temperature and simmer. Stir regularly and add additional water if the level falls beneath the meat.

  5. The meat is cooked when it is very tender, about 35 minutes. Remove the lid and let the sauce reduce down to a thick sauce that covers the meat.

  6. Stir through the desiccated coconut then serve.

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Recipe Origin Asian
Rating
No Reviews
Servings 4
Preparation 10 min 00:10
Cook 50 min 00:50
Ready in 1 hour 01:00
Difficulty Seasoned
Cooking Method Stew
Ingredients Beef Meat Wild game
Equipment Pot
Recipe Type Curry Main Dish
Share: