Beef Rendang Recipe

Name: Beef Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 limes; 6 kaffir lime leaves; 3 stalks lemongrass; 4 pieces ginger (thumb size x 4); 10 garlic cloves; 10 shallots; 16 candlenuts; 2 pieces galangal ginger (thumb size x 2); 1 piece ginger; 200 g red chilies; coconut milk of 1 coconut; ½ tablespoon palm sugar; 6 limes; 6 kaffir lime leaves; 1 12 kg beef (cubed or sliced)

Servings: persons

6 limes
6 kaffir lime leaves
3 stalks lemongrass
4 pieces ginger (thumb size x 4)
10 garlic cloves
10 shallots
16 candlenuts
2 pieces galangal ginger (thumb size x 2)
1 piece ginger
200 g red chilies
coconut milk of 1 coconut
½ tablespoon palm sugar
6 limes
6 kaffir lime leaves
1 12 kg beef (cubed or sliced)

1
Grind all ingredients together except the red chili to a fine paste.
2
Grind the red chili separately to a fine paste.
3
Fry the first part of the ground ingredients with hot oil and 5 pieces of kaffir lime leaves and add salt.
4
Then, add the ground chili paste with 1/2 tbsp of palm sugar.
5
Fry all this till fragrant and then add beef cubes or slices.
6
Once all the beef is coated, add all the milk of 1 coconut.
7
Cook on low fire for 45 minutes or till it becomes dry and thick.
8
Remove and serve.

784

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 limes, 6 kaffir lime leaves, 3 stalks lemongrass, 4 pieces ginger (thumb size x 4), and more.

Yes, Beef Rendang falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Rendang

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