Beef Rendang (Indonesia)
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 280g per person. Country of origin: Indonesia. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 215 kcal
- Protein
- 13 g
- Carbohydrate
- 15 g
- of which sugars
- 2.5 g
- Fat
- 11 g
- of which saturates
- 5 g
- Fibre
- 2 g
- Salt
- 0.85 g
Ingredients
- 700g beef chuck, cut into 3cm pieces
- 2 tbsp coconut oil
- 2 onions, sliced
- 4 garlic cloves, crushed
- 25g fresh ginger, grated
- 2 tbsp rendang curry paste
- 400ml coconut milk
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 tbsp tamarind paste
- 1 tsp salt
- 300g cooked rice to serve
Method
Prepare the ingredients and trim any large visible pieces of fat from the beef.
Heat the oil in a heavy pan over a medium-high heat, then brown the beef in batches so it colours rather than steams.
Add the aromatics and spices, stirring until they smell fragrant.
Add the liquids and vegetables, then simmer gently until the beef is tender and the sauce has reduced to a good serving consistency.
Taste, adjust seasoning, and serve with the suggested side. Nutrition values are estimates for planning and will vary with exact ingredients and portion size.
Reviews
Beef Rendang (Indonesia) is a keeper for me. Clear method, good portion size, and enough character to make it feel like travel food.
James TreadwellI liked the balance in Beef Rendang (Indonesia). The beef stayed tender and the seasoning made the whole plate feel generous.
John RedwoodThe Beef Rendang (Indonesia) worked beautifully and gave a real sense of Indonesia without feeling difficult for a home kitchen.
Karen Chambers