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Indonesian Beef Rendang

  • 6servings
  • 240minutes
  • 930calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 6 cloves garlic minced, about 1/4 cup

  3. 6 each shallots large ones, chopped, about 1 cup

  4. 3 ounces hot red chiles seeded and finely chopped

  5. 3 tablespoons galangal freshly grated (or substitute 2 tablespoons freshly grated ginger root)

  6. 1 tablespoon tumeric powder or 2 tablespoons freshly grated turmeric root

  7. 1 tablespoon coriander root freshly grated (or substitute 1 teaspoon powdered coriander)

  8. 1 teaspoon black pepper freshly ground

  9. 1 teaspoon ginger root fresh, grated

  10. 2 stalks lemongrass bruised and chopped

  11. 2 each bay leaves

  12. 5 each kaffir lime leaves

  13. 1 tablespoon sea salt

  14. 4 cups coconut milk

  15. 4 ounces tamarind paste

  16. 2 1/2 pounds beef chuck roast well trimmed and cut into 1-inch cubes

  17. 1 x cilantro leaves fresh minced*

Instructions Jump to Ingredients ↑

  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 sauté 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; sauté 2 to 3 more minutes.

  2. Stir in coconut milk and tamarind paste and simmer until liquid becomes oily. Add beef cubes and stir frequently.

  3. Reduce heat to low and simmer 3 to 4 hours, stirring occasionally. Coconut milk mixture should reduce to a thick gravy and turn dark brown. Serve with steamed rice and garnish with freshly minced cilantro leaves.

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