How To Make Indonesian Beef Rendang Recipe
A traditional Indonesian slow-cooked beef dish with rich flavors of spices and coconut milk.
Serves:
Ingredients
- 1 kg beef, diced
- 2 cans (800 ml) coconut milk
- 6 kaffir lime leaves
- 3 lemongrass stalks, bruised
- 5 tbsp vegetable oil
- Salt, to taste
- 2 tsp tamarind paste
- Spice paste:
- 10 dried red chilies, seeded and soaked in hot water
- 5 shallots, peeled
- 5 garlic cloves, peeled
- 2 tsp ginger, grated
- 2 tsp galangal, grated
- 2 tbsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 1 tsp turmeric powder
Instructions
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Blend all the spice paste ingredients in a food processor until smooth.
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Heat the vegetable oil in a large pot over medium heat and sauté the spice paste until fragrant.
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Add the beef and cook until browned.
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Add the kaffir lime leaves, lemongrass, and coconut milk. Stir to combine.
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Bring to a boil then reduce heat and simmer for 2-3 hours until the beef is tender and the sauce has thickened.
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Stir in the tamarind paste and salt to taste.
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Serve hot with rice.
Nutrition
- Calories : 676kcal
- Total Fat : 57g
- Saturated Fat : 32g
- Cholesterol : 160mg
- Sodium : 151mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 32g
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