Beef Rendang Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (4)

Beef Rendang Recipe

NUTRITION · PER SERVING285M COOK
CAL 69%·PRO 100%
CARBS 86G25% OF CAL
11G FIBER9G ADDED12G INTRINSIC54G OTHER21G TOTAL SUGAR
FAT 97G63% OF CAL
56G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooked Indonesian beef rendang with coconut milk, spices, and tamarind that becomes meltingly tender over hours of cooking. Rich, complex, and deeply spiced, it's served with rice and garnishes.

maincurrybeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tbsp neutral oil ((such as avocado oil))
  • 2 tbsp plain flour (all-purpose flour) (or cornflour (cornstarch))
  • pinch salt and pepper
  • 800 g (1.8 lbs) braising/stewing beef (cut into large chunks (approx 3-4cm))
  • 1 large brown onion (peeled and chopped)
  • 5 cloves garlic (peeled and minced)
  • 2 tbsp minced ginger
  • 1 tsp turmeric
  • 2 lemongrass stalks (discard the outer leaves, and finely slice the lemongrass (you can replace this with 2 tsp of lemongrass paste))
  • 2 red chillies (chopped. I use hot red chillies as the heat cooks out during cooking.)
  • 1 tsp tamarind paste
  • 1 tbsp ground coriander
  • 1 tsp freshly ground black pepper
  • ½ tsp cinnamon
  • 2 kaffir lime leaves (fresh or freeze dried)
  • 3 tbsp dark brown muscovado sugar
  • ½ tsp salt
  • 800 ml (28 oz) full-fat coconut milk ((2 x 400ml/14oz cans))
  • boiled rice
  • or egg fried rice
  • spring onions (scallions) (sliced into thin strips)
  • fresh red chillies (sliced)
  • green veg such as pak choi or spinach
PREP
15M
SODIUM
918MG
ESTIMATE
COMPLETE

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