Beef rendang
Discover the rich and flavorsome world of Beef Rendang with this easy-to-follow recipe. Combining tender beef with creamy coconut milk, aromatic curry paste, and a hint of lime, this dish is a true celebration of Southeast Asian cuisine. Perfect for a cozy dinner, impress your guests with this tantalizing blend of spices and textures.
- 03 Feb 2025
- Cook time 17 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Beef rendang is a rich and flavorful dish that hails from Indonesia. Known for its deeply aromatic spices and tender chunks of beef, this slow-cooked curry is perfect for those who enjoy bold and complex flavors. The combination of coconut milk, curry paste, and traditional seasonings makes it a beloved dish in Indonesian cuisine.
Ingredients:
Instructions:
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of peanut oil over medium-high heat until shimmering.
Add the beef chunks to the pot. Brown the beef on all sides, ensuring it gets a nice sear. This should take about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the finely chopped onion. Sauté until the onion is soft and translucent, about 5 minutes.
Stir in the 2 tablespoons of curry paste, cooking for 2 minutes to release the flavors.
Add the grated or finely chopped coconut meat to the pot and stir well to combine with the curry paste and onions.
Pour in 2 cups of coconut milk and 1 cup of beef broth. Stir well to combine all ingredients.
Return the browned beef to the pot, ensuring it is submerged in the liquid.
Stir in 2 tablespoons of fish sauce and 1 tablespoon of lime juice.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking and burning.
Taste the rendang and adjust seasoning if necessary. You may add a bit more fish sauce or lime juice according to your taste preference.
Serve the beef rendang hot, traditionally with steamed rice or your favorite side dish.
Tips:
- Choose a well-marbled cut of beef, such as chuck roast, for tender and flavorful results.
- Cook the beef low and slow to allow the flavors to develop fully and the meat to become tender.
- Use fresh coconut milk and meat for the best flavor, but canned versions can be a good substitute.
- Taste as you go and adjust the seasoning, particularly with fish sauce and lime juice, to achieve a balance of salty, savory, and tangy flavors.
- Serve the rendang with steamed rice or traditional Indonesian accompaniments like nasi lemak or roti.
Beef rendang is a labor of love, requiring patience and attention to detail, but the end result is a dish bursting with rich flavors and tender beef. By following these tips and allowing the ingredients to meld together slowly, you'll create an authentic and delicious rendang that will impress your family and friends. Enjoy the harmonious blend of spices and the comforting depth of this classic Indonesian dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 790kcal | 39% |
| Protein | |
| Protein 40g | 26% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 7g | 18% |
| Sugar 9g | 9% |
| Fat | |
| Fat 66g | 76% |
| Saturated 44g | 148% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 0.38ug | 0% |
| Choline 150mg | 27% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 7mg | 42% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 2.33ug | 97% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.44mg | 10% |
| Vitamin K 2.57ug | 2% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.59mg | 66% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 840mg | 25% |
| Selenium, Se 44ug | 81% |
| Sodium, Na 900mg | 60% |
| Zinc, Zn 9mg | 85% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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