Beef Rendang

MEAL cost

$26.00 For 6 servings

Per serving


Per serving with rice and sliced cucumber

Key Ingredients


$0.40 each...



Beef Rendang

Fragrant, pull-apart tender beef perfect to wow at your next dinner party.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Indonesian
Servings: 6 people
Cost: $4.30 per serve


  • 1.2 kg Gravy Beef For that melt in your mouth beef that is layered with skin and tendon!
  • 2 salam leaves
  • 1 can coconut cream not coconut milk! yes this curry is rich
  • 1/2 cup water


  • 250 g Richmond rendang paste 1 packet
  • 2 tbsp galangal finely sliced
  • 40 g lemon grass bent in half to release more flavour
  • 1 onion

Optional Toppings

  • 6 eggs
  • 1 large cucumber


  • Brown Beef. On high saute setting, add a bit of oil and brown the beef on both sides before cutting it up into 3cm cubes. Do not cut any smaller!
  • 1.2 kg Gravy Beef
  • Blend the Seasonings to create a paste 250 g Richmond rendang paste
  • Stir fry the the paste in hot oil until fragrant.
  • Marinade the beef. Add the cut beef and mix to ensure beef is marinaded completely. Add to pressure cooker.
  • Pressure cook. Add water, Salam Leaves, Coconut Cream on top of the beef. Do not mix. Pressure cook on high for 30 min, 10 min natural release.
  • Whilst the beef is cooking, boil the eggs. 8-10 minutes in boiling water for hard boiled! Run under water and peel.
  • 6 eggs
  • Saute. Remove salam leaves. Saute until mixture has reduced into a DRY curry.

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