Beef Rendang
A Chef Aly Thermomix reinterpretation of Tan Hsueh Yun-style beef rendang: rich, aromatic, with metric ingredients and exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Tan Hsueh Yun's rendition of beef rendang is a masterclass in patience and spice. This Chef Aly Thermomix version captures the deep, complex flavours while making the method simple, metric and practical for TM6 and TM7 home cooks.
Ingredients
- 🧅3 shallots, halved
- 🧄4 garlic cloves
- 🫚20 g fresh ginger, sliced
- 🍋3 lemongrass stalks, white part only, cut into 3 cm pieces
- 🌶️3 dried chillies, soaked in warm water 10 min, drained
- 🌿1 tsp ground coriander
- 🌼½ tsp ground cumin
- 🌼½ tsp ground turmeric
- 🫒30 g vegetable oil
- 🥩600 g beef chuck, cut into 3 cm pieces
- 🥛200 g coconut cream
- 💧200 g water
- 🍈1 kaffir lime leaf, torn
- 🧂1 tsp salt
- 🍬1 tsp sugar
Thermomix method
- Place shallots, garlic, ginger, lemongrass, soaked chillies, coriander, cumin and turmeric in the mixing bowl. Chop 10 sec / speed 7. Scrape down and repeat if needed to form a rough paste.
- Add vegetable oil and cook 3 min / 120°C / speed 2 to bloom the spices.
- Add beef pieces and stir 2 min / Reverse / speed 1 to coat in the paste.
- Add coconut cream, water, kaffir lime leaf, salt and sugar. Cook 50 min / 100°C / Reverse / speed soft, with the simmering basket on the lid instead of the measuring cup.
- Remove the simmering basket and continue cooking 10 min / Varoma / Reverse / speed 1 to reduce and intensify the sauce, stirring occasionally with the spatula if needed.
- Check the beef is tender and the sauce has thickened to a rich, dark coating. Rest 5 min before serving with steamed rice.
Aly's tips
- Chuck or gravy beef works best — the long cook breaks down the connective tissue into silky richness.
- The simmering basket on the lid prevents splatter while allowing evaporation, which is key to a proper rendang.
- For an even darker, drier rendang, add an extra 10 min at Varoma temperature in the final step.
Questions
Can I make Beef Rendang in a Thermomix TM6 or TM7?
Yes. The times, temperatures and speeds are specified for both TM6 and TM7. Use Reverse stirring throughout to keep the beef pieces intact.
Can I use beef brisket instead of chuck?
Yes. Brisket works well but may need 5–10 min longer. Check tenderness at the 50 min mark.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.