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Beef Rendang
Beef Rendang
Beef Rendang is a traditional Indonesian dish. It’s a slow-cooked beef curry that has rich flavors and a lovely blend of spices. The beef is simmered for hours in a fragrant mixture of coconut milk, lemongrass, galangal, and various spices such as turmeric, ginger, and chili. The result is tender, flavorful chunks of beef in a thick, creamy sauce. It’s often served with rice.
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Ingredients
- 2 pounds beef (preferably chuck roast), cut into chunks
- 2 cans coconut milk (13.5 oz each)
- 4 tablespoons vegetable oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 2 stalks lemongrass bruised
- 1 thumb-sized galangal or ginger, thinly sliced
- 2 teaspoons turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1 cinnamon stick
- 3 kaffir lime leaves (optional)
- 2 tablespoons tamarind paste
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Heat the vegetable oil in a large, deep skillet or pot over medium heat. Add the chopped onion, minced garlic, lemongrass, and galangal (or ginger). Sauté until the onions are soft and translucent.
- In a small bowl, mix together the turmeric powder, coriander, cumin, and chili powder. Add this spice mixture to the skillet and cook for about a minute, stirring continuously.
- Add the beef chunks to the skillet and brown them on all sides, ensuring they are evenly coated with the spice mixture.
- Pour in the coconut milk, along with the cinnamon stick and kaffir lime leaves (if using). Stir well to combine all the ingredients.
- Reduce the heat to low and let the beef simmer uncovered for about 2-3 hours, stirring occasionally, until the meat is tender and the sauce has thickened. If needed, you can partially cover the skillet during cooking to prevent excessive evaporation.
- After a couple of hours, stir in the tamarind paste and season with salt to taste. Continue cooking for another 15-20 minutes to allow the flavors to blend.
- Once the beef is tender and the sauce has thickened to your liking, remove the lemongrass, galangal (or ginger), cinnamon stick, and kaffir lime leaves (if used).
- Serve the Beef Rendang hot with steamed rice, and garnish with freshly chopped cilantro.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1000kcal (50%)Carbohydrates: 17g (6%)Protein: 44g (88%)Fat: 87g (134%)Saturated Fat: 54g (338%)Polyunsaturated Fat: 2gMonounsaturated Fat: 22gTrans Fat: 3gCholesterol: 161mg (54%)Sodium: 190mg (8%)Potassium: 1207mg (34%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 161IU (3%)Vitamin C: 6mg (7%)Calcium: 115mg (12%)Iron: 12mg (67%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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