Beef Rendang Curry

Rendang curry is a flavorful and spicy stew that is great for any cut of red meat, including beef and other game. An aromatic homemade curry is made with lemongrass, onion, garlic, chili peppers, and spices. If you prefer less heat, omit some or all of the chili peppers.

Originating in Indonesia, this curry is now popular across Southeast Asia. Traditional versions use goat and lamb as meat options. It is a great option for game meats like venison and buffalo, too.

While camping it is easy to make this meal 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.

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The Beef Rendang Curry can be simply served with steamed rice or be part of a large themed meal with relishes, breads, and additional curries.

You can either prepare your own curry paste or use store-bought for this camping version of Rendang curry.

The beef rendang curry is fairly dry with a thick sauce that coats the meat.

Beef Rendang Curry Recipe

Saffron Hodgson

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

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Preparation 10 minutes

Cook 50 minutes

Ready in 1 hour

Servings 4 Servings

CourseMain Dish

InfluenceAsian

DifficultySeasoned

MethodStewed

Similar RecipesCurry

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Ingredients

Rendang Curry Paste

• 1 stalk lemongrass (white base only)
• 1/2 small onion
• 1 clove garlic
• 1 fresh chili
• 1 dried chili
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground anise
• 1/4 teaspoon black pepper
• 1 cup water

Beef Curry

• dash oil
• 2 pounds 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

Directions

Rendang Curry Paste

• Finely chop the lemongrass, onion, garlic, and chilis. Add the coriander, cumin, anise, black pepper, and water, then grind down into a smooth paste.

Beef Curry

• Heat a pot over low heat and add the Rendang curry paste. Slowly cook for 10 minutes.
• Turn the heat up to medium then add the diced beef. Cook and stir until browned on all sides, about 2 minutes.
• 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.
• The meat is cooked when it is very tender, about 35 minutes. Remove the lid and let the sauce reduce down to thicken and cover the meat.
• Stir through the desiccated coconut then serve.

Nutritional Information

Sodium: 134mgCalcium: 46mgVitamin C: 23mgVitamin A: 186IUSugar: 4gFiber: 2gPotassium: 825mgCholesterol: 138mgCalories: 612kcalMonounsaturated Fat: 16gPolyunsaturated Fat: 2gSaturated Fat: 24gFat: 44gProtein: 48gCarbohydrates: 11gIron: 5mg

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