@deanedwardschef

Dean Edwards

Welcome to my Fire and Smoke Series, this time we are cooking a banging fragrant beef rendang curry. Once voted the best dish on earth, and I can see why. As always, the full recipe is below. ❤️🔥👇🏼🌶️ Smoky Beef Rendang (serves 4) 800g ox cheek cubed Spice Paste: 2 onions roughly diced 7 garlic cloves 1 thumb sized piece ginger chopped 4 stalks lemongrass chopped 1 tsp. turmeric 1 tsp. ground coriander 1 heaped tsp. ground cumin 1 tsp. salt 5 dried red chillies 50g toasted coconut Tempering Spices: 60ml oil 2 star anise 5 cloves 1 stick cinnamon 5 green cardamon pods 10 lime leaves 1 x 400g tin coconut milk 400ml water 1 tbsp. tamarind paste 2 tbsp. kecap manis (sweet soy sauce) 20g palm sugar Method: 1: Set up your BBQ for indirect cooking, your target temperature is 110c. Pop on a couple of chunks of wood to add a smoky flavour. 2: Pop the diced beef cheeks into a bowl then season, place onto a rack then pop onto the grill to smoke for an hour. 3: Meanwhile, blitz together the spice paste ingredients until smooth. Then once the beef cheeks are ready, place a pot into the ring just above the coals, pour in the oil then fry the tempering spices for 1-2 minutes before adding in the reserved spice paste. Fry for a further 10 minutes 4: Throw in the Lime leaves along with the smoked beef then fry for a few minutes before pouring in the coconut milk and water. Stir well then bring up to a simmer, cover with a tight-fitting lid then cook over a low heat for around 3 to 4 hours until the beef is tender. Every 30 minutes give the pot a quick stir, you can add some more liquid if it’s starting to reduce too quickly. 5: Season with Kecap manis, sugar and tamarind, then cook uncovered for around 30 minutes until the sauce has reduced and the fats split from the coconut milk. This will almost fry the tender beef during the final process of this Recipe. Serve with a portion of rice. #beefrendang #bbq #bbqlover #bbqislife #rendang

On the profile · Mar 13, 2026