Indonesian Beef/ Jackfruit Rendang
Rendang is one of those dishes that needs a little time, but rewards you handsomely for it. Originally from the Minangkabau people of West Sumatra, it’s now beloved across Southeast Asia — and there are plenty of regional and family variations.
Our Balinese Spiced Tamarind Paste gives you a head start, with warm spices, fragrant aromatics and fruity tamarind. Slowly cook it with beef until the sauce becomes dark, rich and clings to every piece, or use jackfruit for a wonderfully meaty, plant-based version.
Serves 3-4 with rice
2 tablespoons oil
600g beef shin or cheek, cut into 3cm cubes
OR 1 tin of jackfruit, drained
1/2 jar of Balinese Spiced Tamarind
200ml coconut cream
salt, to taste
50g desiccated coconut
to garnish
1 sliced red chilli
1 kaffir lime leaf, finely shredded and/or
handful of fresh coriander
Over high heat, sear the beef in 1 tbsp of oil and set aside. If using jackfruit, skip this step.
Turn the heat down to medium low and gently fry the Balinese paste in oil for 5 mins.
Stir in the coconut cream and a big pinch of salt, and bring to a simmer. Add the beef or jackfruit to the pot along with just enough water to cover.
Cover and simmer gently on low heat, or place in a pre-heated oven to cook at 150C. The rendang will take ~6 hours for the beef, 1 hour for the jackfruit.
Halfway through, toast the desiccated coconut halfway through until golden, then stir into the pot.
It is ready when the beef/ jackfruit is fork tender and most of the liquid has disappeared, so the sauce is a thick and a rich deep brown.
Serve sprinkled with the chilli and herbs, rice and a side of veg or pickles.
This recipe will leave you with extra paste. Check out our other recipes for more ideas.