Wagyu Beef Rendang

Wagyu Beef Rendang by Candlenut Singapore
Course: Main Course
Cuisine: Indonesian
Keyword: Beef, Meat


Ingredients A

  • 500 gr Beef short rubs, cut into 5cm chunks
  • 60 gr Shallots, peeled
  • 20 gr Garlic cloves, peeled
  • 60 gr Big red chillies, stems removed
  • 15 gr Galangal, peeled
  • 5 gr Ginger, peeled
  • 3 gr Candlenut

Ingredients B

  • 1 stalk Lemongrass, white portion
  • 3 Kaffir Lime Leaf
  • 1 Tumeric Leaf
  • 400 ml Fresh Coconut Milk

Ingredients C

  • 35 ml Kerisik
  • 1.25 gr Dry Rendang Spices


  • Blend all ingredients in Set A, except for the beef short ribs, in a food processor until a rough mixture is formed.
  • Place mixture into a big pot and add the coconut milk before bringing it to a boil.
  • Add the beef and the Set B ingredients to the pot.
  • Simmer over a medium-low heat for two hours, stirring at intervals.
  • Allow the mixture to slowly brown. At this point, add the ingredients in Set C.
  • Mix well over continuous low heat, frying till the Rendang gravy has caramelised.
  • Serve with rice and a vegetable dish