Beef rendang

Beef rendang

4.1 108 ratings

Prep. 20 min

Total 6 h 20 min

6 portions

Ingredients

desiccated coconut
100 g
dried long red chillies
12
water for soaking
120 g
cumin seeds
10 g
coriander seeds
10 g
cinnamon quills
3
star anise
4
whole cloves
1 tsp
garlic
30 g
red onion cut into wedges
100 g
fresh ginger peeled, cut into slices
40 g
lemongrass white part only, cut into pieces (1 cm)
60 g
fresh galangal peeled, cut into slices
40 g
vegetable oil
80 g
dark brown sugar
60 - 80 g
coconut milk (full fat)
200 g
beef chuck steak cut into pieces (3-4 cm)
800 g
Meat stock paste (see Tips)
25 g
tamarind paste
60 g
coconut cream to serve
80 g
Lebanese cucumber cut into slices, for garnishing
1
eschalots cut into slices, for garnishing
cooked rice to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 878.1 mg

Protein 32.5 g

Calories 2748.3 kJ / 654.4 kcal

Fat 45.3 g

Fibre 6.5 g

Saturated Fat 22.9 g

Carbohydrates 26.7 g

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Also featured in

Matt Sinclair 12 Recipes
Australia and New Zealand

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