Rendang Sapi
Indonesia's legendary dry beef curry — slow-cooked in coconut milk and spices until the sauce has completely absorbed.
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
4 stalkslemongrass, bruised
6kaffir lime leaves
3cmgalangal, sliced
2 tsptoasted coconut, ground
4 tbsprendang paste or homemade spice paste
2 tbsptamarind paste
1 tsppalm sugar
1 tspsalt
Instructions
1
Combine beef with all ingredients except tamarind in a wide pot.
2
Bring to boil, then reduce to a steady simmer uncovered.
3
Cook 2 hours stirring occasionally as liquid reduces.
4
Add tamarind and palm sugar when liquid is nearly gone.
5
Continue cooking on low heat, stirring constantly as oil separates and beef fries in coconut oil.
6
Cook until beef is deep brown and dry — this takes patience.
7
Serve with steamed rice, the flavour is extraordinary.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1025
Protein
69.9g
Fat
76.4g
Carbs
21.9g
Fiber
4.7g
Sodium
652mg
Reviews
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★★★★★
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