Recipes, Beef Recipes

The Ultimate Beef Rendang

By
A bowl of beef rendang with jasmine rice and a side of cucumber and cabbage salad topped with roasted peanuts

The Ultimate Beef Rendang Recipe is a deeply seductive dish and a slow-cooked staple of both Indonesian and Malaysian cuisine. The Indonesian style tends to be drier and more reduced, whilst the Malaysian version is a little wetter. I love both.

Beef shin is the perfect cut, holding its shape while becoming beautifully tender and gelatinous. I tend not to stray far from tradition when cooking dishes with deep cultural roots, and this rendang is no exception.

To serve alongside, I’ve created a Fresh Cucumber and Cabbage Salad with Roasted Peanuts. Whilst not traditional, it’s inspired by classic pairings. Cucumber is often served with rendang, either fresh or pickled, and this version plays a similar role, acting almost like a relish. Its sharpness and sweetness cut through the richness of the beef, offering freshness and contrast without feeling out of place. It’s also a versatile side in its own right, pairing well with grilled meats or simply spiced cuts.

Serves 4-6

Ingredients

Method

How to Make Beef Rendang

  1. Tap the seeds from the dried chillies and soak the flesh in a little boiling water for at least 20 minutes. Remove the tough base and outer layer from the lemongrass. Trim the long fibrous end, then finely chop the thicker base. Add to a pestle and mortar and pound to a rough paste.
  2. Add the soaked chilli flesh, chopped shallots, peeled garlic, cloves, and chopped ginger (no need to peel). Grate in the nutmeg. Continue pounding until well combined and the paste has a fairly even texture.
  3. Heat the oil over a low to medium heat in a heavy-bottomed pan, ideally one suitable for simmering. Add the paste and stir continuously until it changes colour and the rawness has cooked out. This will take about 10 minutes. If it begins to catch, reduce the heat and scrape the bottom of the pan with a wooden spoon to prevent sticking.
  4. Add the cinnamon and turmeric, stir briefly, then add the beef and salt. Increase the heat and stir well to coat the meat in the paste and spices. Cook until the beef releases its moisture and that liquid has evaporated. You’ll know it’s ready when it begins to sound like it’s frying rather than boiling. Continue cooking for another 10 minutes.
  5. Pour in the coconut milk and stock or water. Reduce the heat to a gentle simmer, then add the bay leaves, lime leaves, and tamarind. Simmer gently, stirring occasionally. Cooking time will vary, but allow around 2½ hours as a guide.
  6. At this point, you can choose to leave the rendang a little wet, as pictured, or continue to reduce it to a darker, drier and slightly more intense finish.
  7. Top with fresh coriander and serve with jasmine rice and a Fresh Cucumber and Cabbage Salad with Roasted Peanuts.

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Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.

Instagram

  • Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
  • A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
  • We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
  • We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
@swaledalebutchers
@swaledalebutchers
•
Follow
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
4 days ago
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
4 days ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
1 week ago
View on Instagram |
3/8
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
3 weeks ago
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
3 weeks ago
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
4 weeks ago
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
1 month ago
View on Instagram |
7/8
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
1 month ago
View on Instagram |
8/8