Beef Rendang
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 40 mins
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Servings
6
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Calories
731 kcal
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Course
Main Course
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Cuisine
Indonesian, Malaysian
Beef Rendang
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This intensely flavourful Indonesian Beef Rendang has it all and then some. Meltingly tender beef sits in a thick coconut sauce. It’s the essence of South East Asia – a masterclass in packing in as much flavour as is humanly possible!
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Ingredients
For the paste
- 2 lemongrass stalks (white parts only, thinly sliced)(keep the rest of the stalks for the sauce)
- ½ cup shallots or red onion (finely sliced)
- 4 slices fresh galangal
- 1 tbsp fresh ginger (chopped)
- 3 garlic cloves (peeled & chopped)
- 12 dried red chillies (soaked for 15 mins)
- 1 tsp shrimp paste
- 2 inch fresh turmeric (5cm) (or 1 tsp powdered turmeric)
For the spice mix
- 1 tsp black pepper
- 1 tbsp fennel seeds
- 2 star anise
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
Other
- ½ cup grated coconut (buy frozen and grated from many Asian supermarket)
- ⅓ cup vegetable oil
- 4 kaffir lime leaves
- 4 cardamom pods
- 3 lb beef rump (about 1.5kg) (cut into large chunks)
- 1 can coconut milk
- 1 tsp salt
- 1 tbsp palm sugar (or brown sugar)
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Instructions
To make the paste
- Add all the paste ingredients to a blender or food processor and blend into paste. Set aside.
To make the spice mix
- In a dry frying pan toast the spices over a medium heat until they start to pop around the pan a little. Tip into a spice grinder or pestle & mortar and blend into a fine powder.
- Combine the powder with the spice paste and set aside.
To make the curry
- Heat the oil in a large pan until just hot. Add the cardamom, the leftover parts of the lemongrass stalks, and kaffir lime leaves and let them sizzle for 10 seconds before adding the spice paste.
- Fry the paste for 3-4 minutes to cook out the raw ingredients a little.
- Add the beef and stir to coat everything. Now, pour in the coconut milk along with 2 canfulls of water. Season with the salt and sugar.
- Stir well and bring to a simmer. Reduce the heat to low and gently simmer (covered) for 1 hour.
- Meanwhile, In a dry pan - toast the coconut until it's lightly golden - set aside.
- After 1 hour of cooking, add 3/4 of the toasted coconut and stir well. Let This simmer for 1½-2 hours until the curry is thick and creamy. Turn up the heat a little and let the curry reduce until it is very thick and clings to the meat. The sauce will all but evaporate and turn a dark brown colour.
- Remove from the heat and serve hot, sprinkled with the remaining toasted coconut.
Notes
- Serving
- I like to serve mine with plain or coconut jasmine rice and some crunchy, fresh salad vegetables. You can also serve with sticky rice or crisp, flaky paratha bread.
- Wet vs dry sauce?
- Kalio (wet) or Rendang (dry) are two variations on the sauce. A wet sauce will be a golden brown color and thick and creamy. It's fine to serve this way and has a tonne of flavour. Rendang is the stage where the sauce all but evaporates and the oil separates. This created the most intense flavour and an authentic rendang.
- Storing & reheating.
- Rendang will stay fresh for 2-3 weeks in the fridge. Kalio (see above) will stay fresh for up to 1 week in the fridge. Both wet and dry versions will freeze for 3+ months.
- If you're freezing rendang (dry) then add 1/4 cup water on each portion before freezing. This will avoid the meat drying out during reheating. Reheat in a microwave from frozen for 4-8 minutes.
Nutrition Information
Show Details
Calories
731kcal
(37%)
Carbohydrates
13g
(4%)
Protein
47g
(94%)
Fat
57g
(88%)
Saturated Fat
37g
(185%)
Trans Fat
2g
Cholesterol
166mg
(55%)
Sodium
622mg
(26%)
Potassium
1104mg
(32%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
304IU
(6%)
Vitamin C
4mg
(4%)
Calcium
97mg
(10%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 13g | 4% |
| Protein | 47g | 94% |
| Fat | 57g | 88% |
| Saturated Fat | 37g | 185% |
| Trans Fat | 2g | 100% |
| Cholesterol | 166mg | 55% |
| Sodium | 622mg | 26% |
| Potassium | 1104mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 97mg | 10% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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