Beef Rendang
Beef simmered for hours in coconut milk and spice paste until dark, dry and intensely fragrant.
Prep
30 min
Cook
150 min
Total
180 min
Serves
6
Per serving
720 kcal
Don't want to cook?
Find Beef Rendang at restaurants near you.
Instructions
Step 1: Blend the shallots, garlic, ginger, galangal, lemongrass and dried chillies into a smooth paste.
Step 2: Fry the paste in oil for 10 minutes until the raw smell disappears.
Step 3: Add the beef and coat it thoroughly in the paste.
Step 4: Pour in the coconut milk with kaffir lime leaves and turmeric leaf.
Step 5: Simmer uncovered on low heat for 2 to 2.5 hours, stirring often.
Step 6: Add toasted coconut in the last 30 minutes.
Step 7: Cook until the sauce is dark and clings to the meat. Rest before serving.
Ingredients
Quantities update automatically for 6 servings.
- 1 ¼ kgBeef chuck — cut into large cubes
- 800 mlCoconut milk
- 3 stalksLemongrass — bruised
- 40 gGalangal — sliced
- 15 wholeDried chillies — soaked
- 10 wholeShallot — peeled
- 6 leavesKaffir lime leaves
- 60 gToasted coconut — kerisik
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 720 kcal
- Protein
- 44 g
- Carbohydrates
- 18 g
- Fat
- 54 g
- Saturated fat
- 34 g
- Fibre
- 3 g
- Sugar
- 7 g
- Sodium
- 760 mg
These figures are estimates for general information only and are not medical or dietary advice.