Beef Rendang
The king of Malaysian curries — beef slow-cooked in coconut milk and spices until completely dry and intensely flavoured.
Total time
170 min
Prep
20 min
Cook
150 min
Difficulty
medium
Cuisine
Asian
gluten-free
Ingredients
1kgbeef chuck, cut in large cubes
400mlcoconut milk
200mlcoconut cream
5 stalkslemongrass, bruised
8kaffir lime leaves
3cmgalangal, sliced
3 tbsptoasted desiccated coconut, ground
4 tbsprendang spice paste
1 tsppalm sugar
1 tspsalt
2 tbsptamarind paste
Instructions
1
Combine beef, coconut milk, coconut cream, lemongrass, kaffir lime, galangal and spice paste in a wide pot.
2
Bring to boil, reduce to a steady simmer uncovered.
3
Stir occasionally as liquid reduces — this takes 1.5-2 hours.
4
When liquid is nearly gone add tamarind and palm sugar.
5
Continue cooking on low heat, stirring constantly — coconut oil will separate.
6
Fry beef in its own coconut oil until deep brown.
7
Add ground coconut, stir until completely dry and dark. Serve with steamed rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1031
Protein
70g
Fat
76.4g
Carbs
23.7g
Fiber
4.9g
Sodium
652mg
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