Indonesian Beef Rendang Recipe

Name: Indonesian Beef Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 6 cloves garlic minced, about 1/4 cup; 6 each shallots large ones, chopped, about 1 cup; 3 ounces hot red chiles seeded and finely chopped; 3 tablespoons galangal root freshly grated (or substitute 2 tablespoons freshly grated ginger root); 1 tablespoon turmeric or 2 tablespoons freshly grated turmeric root; 1 tablespoon coriander root freshly grated (or substitute 1 teaspoon powdered coriander); 1 teaspoon black pepper freshly ground; 1 teaspoon ginger root fresh, grated; 2 stalks lemongrass bruised and chopped; 2 each bay leaves; 5 each kaffir lime leaves; 1 tablespoon sea salt; 4 cups coconut milk; 4 ounces tamarind; 2.5 pounds beef chuck roast well trimmed and cut into 1-inch cubes; 1 x cilantro fresh minced

Servings: persons

2 tablespoons canola oil
6 cloves garlic minced, about 1/4 cup
6 each shallots large ones, chopped, about 1 cup
3 ounces hot red chiles seeded and finely chopped
3 tablespoons galangal root freshly grated (or substitute 2 tablespoons freshly grated ginger root)
1 tablespoon turmeric or 2 tablespoons freshly grated turmeric root
1 tablespoon coriander root freshly grated (or substitute 1 teaspoon powdered coriander)
1 teaspoon black pepper freshly ground
1 teaspoon ginger root fresh, grated
2 stalks lemongrass bruised and chopped
2 each bay leaves
5 each kaffir lime leaves
1 tablespoon sea salt
4 cups coconut milk
4 ounces tamarind
2.5 pounds beef chuck roast well trimmed and cut into 1-inch cubes
1 x cilantro fresh minced

1
In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and saute 2 to 3 minutes.
2
Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; saute 2 to 3 more minutes.
3
Stir in coconut milk and tamarind paste and simmer until liquid becomes oily.
4
Add beef cubes and stir frequently.
5
Reduce heat to low and simmer 3 to 4 hours, stirring occasionally.
6
Coconut milk mixture should reduce to a thick gravy and turn dark brown.
7
Serve with steamed rice and garnish with freshly minced cilantro leaves.

1002

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 2 tablespoons canola oil, 6 cloves garlic minced, about 1/4 cup, 6 each shallots large ones, chopped, about 1 cup, 3 ounces hot red chiles seeded and finely chopped, and more.

Yes, Indonesian 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.

Indonesian Beef Rendang

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