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Beef rendang with rice and pak choi in blue bowl

Beef Rendang

By: Deborah
A full of flavour Indonesian beef curry with the most tender meat and a perfect hum of lemongrass and warmth from the chillis.
PREP: 20 minutes
COOK: 2 hours 45 minutes
TOTAL: 3 hours 5 minutes
Course: Main
Cuisine: Asian, Indonesian
Servings: 8 people
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Equipment

Ingredients

  • 2 red onions roughly chopped
  • 5 cloves garlic peeled
  • 30 g (1.1 oz) root ginger grated
  • 6 large red chillies 3 de-seeded and roughly chopped, 3 roughly chopped
  • 3 lemon grass stalks white part only, roughly chopped
  • 3 tbsp light-flavoured oil (I use groundnut oil)
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tsp ground turmeric
  • 2 kg (4.4 lb) stewing steak diced
  • 400 ml (14.1 oz) tin coconut milk
  • 400 ml (1 ¾ cups) water
  • 2 cinnamon sticks
  • 1 tbsp tamarind paste or lime juice
  • 2 tsp sea salt
  • 1 tbsp soft brown sugar

To serve:

Instructions

  • Place the onion, garlic, ginger, chillies and lemon grass in a food processor and pulse to a paste. Heat the oil in a large heavy-based pan over medium heat. Add the paste and the cumin, coriander and turmeric and cook, stirring, for 2 minutes or until fragrant.
  • Add the stewing steak and cook over high heat for 4 to 5 minutes or until the beef is just sealed. Add the coconut milk, 400ml water, cinnamon sticks, tamarind paste, salt and sugar and bring to the boil. Reduce the heat and simmer, uncovered, for 2 to 2.5 hours, stirring occasionally, or until the meat starts to break up and most of the liquid has evaporated. Serve with steamed jasmine rice and steamed or stir-fried Asian greens.

Notes

  • This beef rendang recipe is easily adapted if you’re cooking for less or more people.

 

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Nutrition

Calories: 740kcal | Carbohydrates: 15g | Protein: 50g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 170mg | Sodium: 770mg | Potassium: 1246mg | Fiber: 2g | Sugar: 5g | Vitamin A: 382IU | Vitamin C: 53mg | Calcium: 99mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS asian greens, curry, jasmine rice, pak choi, stewing steak
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