Description
Beef Rendang is a rich and flavorful Indonesian dish made with tender beef simmered in coconut milk and a blend of aromatic spices.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 can (13.5 ounces) coconut milk
- 1 cup beef broth
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fresh turmeric, minced (or 1 teaspoon ground turmeric)
- 2–3 red chilies, chopped (adjust to taste)
- 1 tablespoon lemongrass, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 2–3 kaffir lime leaves (optional)
- 1 tablespoon brown sugar
- Salt to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ginger, turmeric, and red chilies. Cook for another 2-3 minutes until fragrant.
- Add the beef cubes to the pot and brown on all sides, about 5-7 minutes.
- Pour in the coconut milk and beef broth. Stir in the lemongrass, ground coriander, ground cumin, ground cinnamon, kaffir lime leaves, brown sugar, and salt.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- If the sauce is too thin, uncover and simmer for an additional 30 minutes to reduce it further.
- Taste and adjust seasoning if necessary before serving.
Notes
- For a spicier version, add more red chilies or a dash of chili powder.
- Serve with steamed jasmine rice or cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg