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“I would always order Beef Rendang when I saw it on a menu because I love it but have never been able to cook it. I've experimented with a few recipes and have now come up with a beauty that combines the best of a couple of others. The secret ingredient that "makes it" is the tamarind (I think). I use a cheap cut of casserole beef, cook the recipe initially on the stove top and then put it in a slow cooker and cook the bejeezuz out of it until the meat is falling apart. Some prefer to use larger chunks of meat than the usual 1 inch cubes and this is fine also. Also, no need for a blender/food processor with this recipe (but you might need a good old mortar and pestle to grind some of the spices, if they're not already ground).”
2hrs 20mins

Ingredients Nutrition


  1. Heat oil in wok, or large pan.
  2. Add onions and cook over medium heat until soft (about 5 minutes should do).
  3. Add "Ingredients 1" and cook over medium heat for 5 minutes, stirring to prevent from sticking. Add a little of the water to make a paste.
  4. Add the meat and stir until it is browned.
  5. Add "Ingredients 2", stir and bring to the boil, stirring occasionally.
  6. Lower heat and simmer covered until meat is tender (Remove lid for a while and reduce the sauce until thicker, if you wish, towards the end of cooking time.) Alternatively, transfer to a slow cooker and cook for hours and hours.
  7. Serve over jasmine or coconut rice.

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