Beef Rib Rendang

with Cashew Nut Raisin Bread

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Fragrant beef rendang, served with a fluffy cashew nut raisin bread. The strong flavours will make you come back for more!

Let's start cooking!

Dough on board

Step 1 - Make bread dough

  • In a pot on medium-low heat, heat 140 ml of water until warm and remove from heat. Add instant yeast to the warm water for 5 minutes, until dissolved.
  • In a large mixing bowl, mix flour, 2 Tbsp white sugar, 15 g unsalted butter and yeast mixture until it is no longer sticky, and well combined. {tips}You can either use a stand mixer with a hook attachment or your hands for this step{tips}
  • Cling wrap the bowl and set it aside in a warm spot of the kitchen for 1 hour to allow it to rise.
Trimmed rib silver skin on pan

Step 2 - Trim silver ‘skin’ from ribs

  • Trim the beef ribs by slicing away the silver ‘skin’. Discard silver ‘skin’ and set aside the beef ribs.
    You can replace beef ribs with chicken thighs
Spice paste fried with beef rib in pan

Step 3 - Make and fry rempah (spice paste)

  • In a blender, add softened dried chilies, large red chilies, red onion, garlic, sliced lemongrass, ginger, 1 tsp coriander, ½ tsp cumin, 1 tsp fennel seeds and 100 ml water until smooth. Set aside.
  • In a pan on high heat, fry the paste for 5 to 10 minutes, until fragrant.
  • Once fragrant, add beef ribs into the paste. Fry on low heat for 25 to 30 minutes, until the paste dries up.
Flattened doll with raisins and cashew on board

Step 4 - Roll dough with raisins and cashew

  • Dust some flour on working surface and roll dough to a thin layer.
  • Sprinkle roasted cashew nuts and raisins evenly over the dough. With the edge closest to you, start rolling the dough and place it into a bread mould.
  • Set it aside in a warm spot of the kitchen for 1 hour to allow it to rise again.
  • Meanwhile, preheat the oven to 200°C.
Tamarind paste to spiced paste beef rib

Step 5 - Add gula melaka and tamarind paste to beef

  • Once the paste has dried up around the beef, add gula melaka and tamarind paste into the pan and fry for 20 minutes, until the mixture turns darker in color.
Add coconut milk into pan

Step 6 - Simmer beef ribs, add coconut milk and kerisik

  • Reduce heat and add in the beef ribs, water and a hint of salt. Simmer on low heat for 2-3 hours, adding water when needed. Stir the rendang occasionally until meat is very tender.
  • Once meat is tender and most of the liquid has evaporated, use scissors to cut turmeric leaves over the pan. Pour in coconut milk and stir well. Finally add in kerisik and simmer on medium-low heat for another 5 -10 minutes. Season to taste with salt.
Cut slits and eggwash on bread

Step 7 - Bake bread

  • After an hour, use a scissors and cut 4 to 5 slits on the surface on the dough. Bake in the oven at 200°C for 20 minutes.
    You can replace bread with steamed rice if you do not have an oven at home

Garnish and serve

Beef rendang with bread

Slice bread and ladle beef rendang into serving bowl. Serve with sliced bread on the side.

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