Rendang Recipe – Eats Now

Name: Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 hot dried red chiles; 3 garlic cloves, peeled; 3 shallots, peeled; One 1-inch piece fresh ginger or galangal, peeled and roughly chopped; 1 teaspoon ground turmeric; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 2 tablespoons tamarind paste (page 585), or the juice and zest of 2 limes; 2 tablespoons corn, grapeseed, or other neutral oil; 1 pound boneless beef, preferably chuck, cut into 1-inch cubes; 1 cup coconut milk, homemade (page 584) or canned; Salt to taste

Servings: persons

2 hot dried red chiles
3 garlic cloves, peeled
3 shallots, peeled
One 1-inch piece fresh ginger or galangal, peeled and roughly chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons tamarind paste (page 585), or the juice and zest of 2 limes
2 tablespoons corn, grapeseed, or other neutral oil
1 pound boneless beef, preferably chuck, cut into 1-inch cubes
1 cup coconut milk, homemade (page 584) or canned
Salt to taste

1
Put the chiles, garlic, shallots, ginger, turmeric, cumin, and coriander in a food processor.
2
Process until everything is minced (or mince everything by hand and combine).
3
Add the tamarind paste and process until smooth.
4
Heat the oil in a skillet with a lid and place over medium-high heat.
5
Add the spice paste and cook, stirring occasionally, until fragrant, about 2 minutes.
6
Add the beef and cook, stirring occasionally, until browned and covered with the sauce.
7
Pour in the coconut milk and bring the mixture to a boil.
8
Lower the heat, cover, and simmer until the sauce dries out, about 1 hour.
9
Season with salt and serve.

448

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 12 ingredients. The key ingredients include: 2 hot dried red chiles, 3 garlic cloves, peeled, 3 shallots, peeled, One 1-inch piece fresh ginger or galangal, peeled and roughly chopped, and more.

Yes, 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.

Rendang

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