Beef Rendang
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (230)

Beef Rendang

NUTRITION · PER SERVING200M COOK
CAL 33%·PRO 92%
CARBS 14G9% OF CAL
4G FIBER7G SUGAR4G OTHER
FAT 49G67% OF CAL
28G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Malaysian dry curry where tender, fall-apart beef is coated in a thick, spiced sauce made with coconut milk, lemongrass, and aromatic spices. Rich, complex, and worth the slow-cooking time.

maincurrybeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
  • 1 small onion, finely chopped (Note 1b)
  • 5 cloves garlic, minced
  • 3 lemongrass stalks, white part only, sliced (Note 2)
  • 1 1/2 tbsp fresh galangal, finely chopped (Note 3)
  • 1 1/2 tbsp fresh ginger, minced
  • 2 tbsp oil (vegetable, canola or peanut oil)
  • 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4)
  • 1 tbsp oil (vegetable, peanut, canola)
  • 1 cinnamon stick
  • 1/4 tsp clove powder
  • 3 star anise
  • 1/2 tsp cardamon powder
  • 1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
  • 400ml / 14 oz coconut milk (1 standard can)
  • 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
  • 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)
  • 1/3 cup desiccated coconut (finely shredded coconut)
  • 1 tbsp brown sugar or grated palm sugar
  • 1 1/2 tsp salt
PREP
20M
SODIUM
1231MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.