How To Make Beef Rendang
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Serves:
Ingredients
- 1 kg beef, cut into chunks
- 2 cans (400 ml each) coconut milk
- 5 shallots, finely chopped
- 4 cloves garlic, minced
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chili flakes (adjust to taste)
Instructions
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Heat vegetable oil in a large pot over medium heat. Add shallots, garlic, lemongrass, and kaffir lime leaves. Sauté until fragrant.
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Add beef chunks and cook until browned on all sides.
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In a separate bowl, mix together salt, turmeric, coriander, cumin, and chili flakes. Add the spice mixture to the pot and stir well.
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Pour in coconut milk and bring to a simmer. Reduce heat to low, cover the pot, and let it cook for 2-3 hours, stirring occasionally.
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After 2-3 hours, the beef should be tender and the sauce should thicken. Stir in tamarind paste and palm sugar. Cook for an additional 30 minutes, uncovered, to allow the flavors to meld together.
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Serve hot with steamed rice. Enjoy the delicious and aromatic beef rendang!
Nutrition
- Calories : 520kcal
- Total Fat : 35g
- Saturated Fat : 23g
- Cholesterol : 86mg
- Sodium : 650mg
- Total Carbohydrates : 17g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 39g
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