This is a well known & well recognised Malaysian dish. Living in Australia means that the required spices aren’t readily available however, I had managed to find a jar of local Malaysian branded pre-prepared paste which ensures authenticity of the spices.
Rendang is a dry Malay curry with beef as it’s meat of choice because it softens & does not fall apart easily when simmered to reduce or ‘dry’ the sauce. Usually served with rice, preferably coconut rice which can be easily made by adding a can of coconut cream to rice grains & topping up with water & cooked in the same manner you would cook rice. I tend to add some desiccated coconut too for the stronger flavour & texture as fresh coconut milk is the ingredient that is used back home.
According to my husband, this turned out similar to the taste of those he has eaten in Malaysia! Achievement!