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Creamy Beef Rendang

Creamy Beef Rendang

Indulge in the rich flavors of Creamy Beef Rendang, a spicy coconut curry that will elevate your cooking game. Perfect for gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 680 g boneless beef ribs, cut into cubes
  • 5 tablespoons cooking oil
  • 1 stick cinnamon (5 cm)
  • 3 cloves cloves
  • 3 pods star anise
  • 3 pods cardamom
  • 1 stalk lemongrass, crushed and cut into pieces (10 cm)
  • 1 cup thick coconut milk or coconut cream
  • 1 cup water
  • 2 teaspoons tamarind pulp, soaked in warm water and seeds removed
  • 6 leaves kaffir lime, finely sliced
  • 6 tablespoons kerisik (toasted grated coconut)
  • 1 tablespoon sugar or palm sugar, to taste
  • to taste salt

Equipment

  • Food Processor or Mortar and Pestle
  • Large Heavy-Bottomed Pot or Dutch Oven
  • Wooden Spoon for Stirring
  • Large Spoon
  • Ladle

Method
 

  1. Prepare the spice paste by chopping and blending shallots, galangal, lemongrass, garlic, ginger, and soaked chilies until smooth.
  2. Sauté the spice paste with the cinnamon stick, cloves, star anise, and cardamom in heated oil until aromatic.
  3. Add the cubed beef and crushed lemongrass to the pot, stirring to coat the meat evenly.
  4. Pour in coconut milk, tamarind juice, and water, then simmer uncovered while stirring occasionally.
  5. Once the beef is nearly cooked, stir in kaffir lime leaves, kerisik, and sugar; adjust seasoning as needed.
  6. Cover and let simmer gently for 1 to 1.5 hours until beef is tender and sauce thickens.
  7. Before serving, do a final taste test, adjusting salt and sugar, then serve hot with steamed rice.

Nutrition

Calories: 460kcalCarbohydrates: 15gProtein: 38gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 750mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

For a milder flavor, reduce the number of dried chilies and adjust the seasoning to your taste. Store leftover rendang in an airtight container in the fridge for up to 4 days, and it tastes even better the next day! Feel free to replace the beef with chicken or use vegan alternatives like jackfruit for a different spin on this dish.
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