Beef Rendang Recipe

Recipe By Slurrp

We often crave a rich, robust and delicious curry to go with our flatbreads and rice dishes and this beef rendang is one of them. Believed to have originated in Indonesia, rendang is a spicy and rich meat gravy usually made with beef. If we go back to trace its history, it's believed to have been taken to Indonesia by Indian merchants. The food brought by Indian people was adopted by Minang people as gulai which then was cooked further to prepare kalio and it finally thickened and became rendang. The dish then travelled to numerous parts of the world by the Minangbau merchants and became a favourite. In beef rendang, the beef is slow-cooked and braised in coconut milk and some spices and is usually served with roti or rice. Try out this recipe and let us know how it turns out. 

4.9
28 Rating -
Rate
Non Vegdiet
Beef Rendang
plan
Bookmark

ingredients serve

Ingredients for Beef Rendang Recipe

  • 500 gram Beef
  • 500 milliliter coconut milk
  • 3 cm ginger
  • 3 Nos garlic cloves
  • 1 Nos yellow onion
  • 5 Nos shallots
  • 1.50 cup chilli peppers
  • 2 Nos chilli peppers
  • 2 stalks lemongrass
  • 3 cm galangal
  • 4 tablespoon Oil
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin powder
  • 1 tablespoon tamarind pulp
  • 2 teaspoon palm sugar
  • 1/2 tablespoon Salt
  • 2 tablespoon kerisik
  • 1/2 cup Water

Directions: Beef Rendang Recipe

Steps To Prepare

  • STEP 1.Crush the bottom part of lemongrass by crushing it with a pestle.
  • STEP 2.Take 4 separate bowls and in bowl 1 add ginger garlic and onions, in bowl 2 add shallots, in bowl 3 add fresh and dried chillies and finally add some galangal in the fourth bowl.
  • STEP 3.Coat beef with pounded chillies, coriander powder,fennel seeds and coriander powder
  • STEP 4.Soak tamarind in hot water.

Cooking Directions

  • STEP 1.Take a pan, add lemongrass and saute it until it turns aromatic and add ginger, garlic onion mixture and saute it until it looks translucent.
  • STEP 2.Now add galangal and saute until it's fragrant and then add shallots along with the coated beef and saute until water is released.
  • STEP 3.Pour in some coconut milk, tamarind water, palm sugar and kerisk in the pot and increase the flame to the highest and cook until it starts boiling.
  • STEP 4.Now lower the flame, cover it and cook for 2 hours or until the gravy becomes thick and stir the gravy every 15-20 minutes to avoid it from sticking.
  • STEP 5.Once cooked, stir in a few slices of kaffir lime leaves and serve
Nutrition
value
3910
calories per serving
340 g Fat133 g Protein90 g Carbs72 g FiberOther

Current Totals

  • Fat
    340g
  • Protein
    133g
  • Carbs
    90g
  • Fiber
    72g

MacroNutrients

  • Carbs
    90g
  • Protein
    133g
  • Fiber
    72g

Fats

  • Fat
    340g

Vitamins & Minerals

  • Calcium
    399mg
  • Iron
    37mg
  • Vitamin A
    1983mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    31mg
  • Vitamin B6
    4mg
  • Vitamin B9
    470mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    333mg
  • Vitamin E
    26mg
  • Copper
    3mcg
  • Magnesium
    566mg
  • Manganese
    17mg
  • Phosphorus
    1628mg
  • Selenium
    69mcg
  • Zinc
    31mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp