Jo Cooks · by Joanna Cismaru★ 5.0 (2)
Beef Rendang
NUTRITION · PER SERVING210M COOK
CAL 41%·PRO 66%
CARBS 28G14% OF CAL
5G FIBER3G ADDED11G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 66G73% OF CAL
39G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef slow-cooked in a rich, aromatic Indonesian coconut curry with lemongrass, galangal, and warm spices. Complex, deeply flavored, and best served with rice.
maincurrybeef⚙️ food processor🫕 dutch oven🌀 blenderdairy freegluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 10 shallots (peeled and roughly chopped)
- 6 cloves garlic (peeled)
- 4 red chilies (seeded and chopped)
- 1 inch piece ginger (peeled and chopped)
- 1 inch piece galangal (peeled and chopped)
- 2 stalks lemongrass (white part only, chopped)
- 3 tablespoons vegetable oil
- 2 pounds chuck beef (or stewing meat, cut into bite-size pieces)
- 28 ounces coconut milk (2 cans)
- 1 cup water
- 2 stalks lemongrass (bruised)
- 6 kaffir lime leaves (fresh or dry, cut into thin strips)
- 1 cinnamon stick
- 3 star anise
- 6 cardamom pods
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon tamarind paste
- 2 tablespoons brown sugar
- salt (to taste)
At a glance
PER SERVING · TIME 210M
CAL 41%·PRO 66%
CARBS 28G14% OF CAL
5G FIBER3G ADDED11G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 66G73% OF CAL
39G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h
- Sodium
- 305mg
- Total sugar
- 14g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1125mg
- Calcium
- 62mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 305MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.