Beef rendang
Beef Rendang is a rich, dry-style curry from Indonesia made by slowly simmering beef in a fragrant mix of spices, coconut milk, and toasted coconut. Over a few hours, the sauce reduces down to a thick, caramelised coating, and the beef becomes meltingly tender. It’s spicy, savoury, slightly sweet, and often served with rice and a fresh herb salad.
Ingredients
- 10 dried small chillies, deseeded
- 4 shallots, chopped
- 2 lemongrass sticks, white part only, chopped
- 5 garlic cloves, smashed
- 5 candlenuts
- 1cm piece turmeric, peeled
- thumb-size piece ginger, peeled, chopped
- thumb-size piece galangal, peeled, chopped
- 1 tsp sea salt
- ¼ cup (60ml) neutral oil (grapeseed, peanut, vegetable)
- 1.2kg beef cheeks, silverskin trimmed, 2cm cubes
- 1 cinnamon stick
- 3 star anise
- 4 cloves
- 4 cardamom pods
- 4 kaffir lime leaves
- 400ml coconut milk
- 1 tbsp palm sugar
- 1 tbsp tamarind paste
- 40g shredded coconut
- 4 baby cucumbers, halved lengthways and chopped
- ½ cup coriander leaves
- ½ cup mint leaves,
- lime wedges, toasted peanuts, steamed rice, to serve
Directions
Nutrition
Nutrition
- Serving Size
- 1 serving
- Calories
- per serving
- 1160
Amount/Serving
% Daily Value
- Carbs
- 24 grams
- Protein
- 61 grams
- Fat
- 91 grams
- Saturated Fat
- 44 grams
- Fiber
- 5 grams
- Sugar
- 11 grams
- Sodium
- 1030 milligrams
- Cholesterol
- 220 milligrams
- Potassium
- 1210 milligrams
Cooked this? Comment and rate the recipe
Loading reviews...
Video
Print recipe
Choose what to include in the printed recipe.
Related recipes
Other recipes you may like
Voir toutes
