Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 10 dried red chillies; 8 shallots; 6 cloves garlic; 30 g ginger; 30 g galangal (or more ginger); 1 tsp ground turmeric; 200 ml water; 3 tbsp sunflower oil; 1 kg beef chuck, in 5 cm chunks; 2 stalks lemongrass, bruised and tied in a knot; 6 leaves makrut lime leaves; 1 cinnamon stick; 2 star anise; 4 cardamom pods; 3 whole cloves; 800 ml coconut milk; 60 g desiccated coconut; 1 tbsp tamarind paste; 1 tbsp palm sugar or brown sugar; 1 1/2 tsp salt; 600 g steamed rice, to serve

🍳 CookingБГ

Prep30 min

Cook180 min

Total210 min

West Sumatra's festive dry curry: beef simmered for hours in coconut milk with a spice paste, lemongrass and lime leaves, until the liquid vanishes and the meat fries in its own oil to a dark, rich coating.

Ingredients

Serves:6

10 dried red chillies
8 shallots
6 cloves garlic
30 g ginger
30 g galangal (or more ginger)
1 tsp ground turmeric
200 ml water
3 tbsp sunflower oil
1 kg beef chuck, in 5 cm chunks
2 stalks lemongrass, bruised and tied in a knot
6 leaves makrut lime leaves
1 cinnamon stick
2 star anise
4 cardamom pods
3 whole cloves
800 ml coconut milk
60 g desiccated coconut
1 tbsp tamarind paste
1 tbsp palm sugar or brown sugar
1 1/2 tsp salt
600 g steamed rice, to serve

Nutrition (estimated)

medium confidence

1398kcal · per serving

62.3g

Protein

136.6g

Carbs

70.1g

Fat

Recipe total: 8387 kcal · P 374.1g · C 819.3g · F 420.5g

Estimated from 21 of 21 ingredients

Approximate estimate, calculated from the ingredients.

Video

Steps

1
Soak the chillies in boiling water for 15 minutes and drain them.
2
Blend the chillies, shallots, garlic, ginger, galangal and turmeric with 3 tbsp of the water into a smooth paste.
3
Fry the paste in the oil in a heavy, wide pan over medium heat for 8–10 minutes, stirring, until it darkens and smells cooked.
4
Add the beef, lemongrass, lime leaves, cinnamon, star anise, cardamom and cloves and stir for 3 minutes.
5
Pour in the coconut milk and the rest of the water, bring to the boil, then simmer uncovered over low to medium heat for 2 hours, stirring every 15 minutes, until the liquid has reduced to a thick sauce.
6
Meanwhile toast the desiccated coconut in a dry pan over low heat for 6–8 minutes until deep golden, then pound or blitz it until oily and paste-like. This toasted coconut thickens and darkens the rendang.
7
Stir in the toasted coconut, tamarind, sugar and salt and keep cooking on low heat for 30–45 minutes, stirring constantly towards the end as the oil separates and the beef fries in it, until the sauce clings to the meat in a dark brown coating. Do not stop early: this frying stage is what makes a rendang.
8
Pick out the whole spices and lemongrass and serve with the rice. It tastes even better the next day.

indonesianbeefcurrymaingluten-freedairy-free

More recipes like this

🥩 Beef 🍚 Rice

Questions and answers

How long does Beef Rendang take to make?

About 210 minutes: 30 min prep and 180 min cooking.

What ingredients do you need for Beef Rendang?

21 ingredients: dried red chillies, shallots, garlic, ginger, galangal, ground turmeric, water, sunflower oil, beef chuck, lemongrass, makrut lime leaves, cinnamon stick and 9 more.

How many servings does this Beef Rendang recipe make?

6 servings. The servings buttons above the ingredients rescale every amount.

How many calories are in a serving of Beef Rendang?

About 1398 kcal, with 62.3 g protein, 136.6 g carbohydrate and 70.1 g fat. This is an estimate from the ingredients, not a lab analysis.

Which diets does this Beef Rendang recipe suit?

It is gluten-free and dairy-free.

What cuisine is Beef Rendang?

Beef Rendang comes from Indonesian cuisine.

No ratings yet

← Back to Recipes