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Beef Rendang

  • 6servings
  • 449calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C
MineralsNatrium, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped shallots

  2. 1/3 cup thinly sliced peeled ginger

  3. 1 1/2 tablespoons minced garlic (about 5 cloves)

  4. 2 tablespoons chili garlic sauce (such as Lee Kum Kee)

  5. 1 1/2 teaspoons ground turmeric

  6. 1 1/4 teaspoons salt

  7. 1/4 teaspoon ground cinnamon

  8. 6 whole cloves

  9. 1 to 2 serrano chiles, chopped

  10. 1 (14-ounce) can light coconut milk, divided

  11. 2/3 cup flaked unsweetened coconut, toasted

  12. 1 teaspoon grated lime rind

  13. 2 tablespoons fresh lime juice

  14. 2 teaspoons sugar

  15. 2 (3-inch) fresh lemongrass stalks, crushed

  16. 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes

  17. 1 (14-ounce) can fat-free, less-sodium chicken broth

  18. 4 cups hot cooked basmati rice

Instructions Jump to Ingredients ↑

  1. Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.

  2. Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.

  3. Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.

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