Beef Rendang

We need all the heat we can get at the moment so here is a recipe for a big warming curry which is spicy and feisty. I serve it with steamed beans and jasmine rice and it goes a long way to thawing out an icy Blayney evening. It also just has to be good for you with all that garlic, chilli and ginger. What cold would dare breach your defences with that under your belt?

The perfect dinner almost does itself in my book so one vital piece of equipment in the Glengowan kitchen is the slow cooker and this recipe is perfect for it. Make the curry in the morning, ignore it all day then voila! It is ready to go by dinner.


Trim all fat and cut the beef into 3 cms, brown in a pan then transfer the meat to the slow cooker. Cut the onion into coarse chunks and put it in the food processor with the garlic, ginger, chillies, salt, sugar, coriander, tamarind, turmeric, and chopped lemongrass. Process until the mixture is a smooth paste and add to the beef. Add the coconut milk, stir, and turn the slow cooker to low. Cook on low 4-6 hours. If there is too much liquid in the pot, set the cooker to high and leave the lid off slightly until the liquid reduces.

Serves 8


  • 2 large pieces of Rump steak
  • 1 large onion
  • 4 cloves garlic
  • 1 1/2 tablespoons coarsely chopped fresh ginger
  • 2 red chillies, (more or less to taste)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons ground coriander
  • 2 tablespoons tamarind concentrate
  • 1 teaspoon ground turmeric
  • 2 tablespoons lemongrass stalks, finely chopped
  • 2 small cans coconut milk in the cooking…

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