Beef Rendang

Beef Rendang
with our Rendang Curry Paste

(Serves 4)

  • 1kg stewing beef, cut into large chunks
  • 1 Tbsp oil
  • 1 jar Church Farm Rendang Curry Paste
  • 400ml coconut milk



  1. Heat oil in a large casserole and fry off the Church Farm Rendang Curry Paste for 10 minutes until darkened and aromatic.
  2. Add the beef and stir fry for 2 mins. Add the coconut milk and combine.
  3. Bring to a boil, then reduce the heat, cover with a lid, and simmer gently until very tender (approximately two hours).
  4. If the sauce is too thin, remove the beef from the pan and reduce. Return the beef to the pan and season to taste.
  5. Serve with steamed rice, Asian greens and sambal.
Beef Rendang
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