Beef Rendang Recipe irene wong

Name: Beef Rendang Recipe irene wong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pounds boneless beef chuck (cut into cubes); 1/2 cup cooking oil; 4 cinnamon sticks (about 2-inch long); 10 cloves; 10 star anise; 10 cardamom pods (bruised); 1 pound lemongrass (cut into 4-inch length and pounded); 4 cups thick unsweetened coconut milk; 1 cup tamarind pulp (soak in warm water to steep then strain for the juice and discard pulp); 15 kaffir lime leaves (very finely sliced); 1 cup dessicated toasted coconut; 1/2 cup sugar/palm sugar or to taste; Salt to taste; 15 shallots; 4 inch galangal; 1/2 cup of minced lemongrass (white part only); 15 cloves garlic; 4 inch ginger; 15-20 dried chilies or 8 fresh Birds Eye Chili

Servings: persons

10 pounds boneless beef chuck (cut into cubes)
1/2 cup cooking oil
4 cinnamon sticks (about 2-inch long)
10 cloves
10 star anise
10 cardamom pods (bruised)
1 pound lemongrass (cut into 4-inch length and pounded)
4 cups thick unsweetened coconut milk
1 cup tamarind pulp (soak in warm water to steep then strain for the juice and discard pulp)
15 kaffir lime leaves (very finely sliced)
1 cup dessicated toasted coconut
1/2 cup sugar/palm sugar or to taste
Salt to taste
15 shallots
4 inch galangal
1/2 cup of minced lemongrass (white part only)
15 cloves garlic
4 inch ginger
15-20 dried chilies or 8 fresh Birds Eye Chili

1
Chop the spice paste ingredients and then blend it in a food processor until it turns to paste.
2
Heat the oil in a bottom-heavy pot, add the beef and the pounded lemongrass and stir, browning the meat.
3
Add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
4
Be careful not to let them burn.
5
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently.
6
Add the kaffir lime leaves, toasted coconut and sugar/palm sugar.
7
Turn the heat down to low, cover and simmer for 2 1/2 hours or until the meat is really tender and the cooking liquid has thickened and greatly reduced to gravy.
8
Stir occasionally to prevent sticking or burning.
9
Add salt to taste.
10
If necessary, add more sugar to taste.
11
Serve with steamed rice or let cool and freeze for later.

3844

kcal

Calories

232

Fat

196

Carbs

314

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 10 pounds boneless beef chuck (cut into cubes), 1/2 cup cooking oil, 4 cinnamon sticks (about 2-inch long), 10 cloves, and more.

Yes, Beef Rendang Recipe irene wong 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.

That's it — enjoy your meal!