Beef chuck slow-cooked in a can and a half of rich coconut milk with lemongrass, galangal and chillies, finished with plenty of toasted coconut until dark and dry, and served with a mound of white rice. Shown here as the comparison for the lighter rebuild.
Want a more filling version?Beef rendang with rice and green beans 63- Time
- 205 min (25 prep + 180 cook)
- Servings
- 4
- Per serving
- 1170 kcal
- Protein
- 48 g
Ingredients
Beef
- 1 3/4 lb beef chuck chuck roast, in 4 cm cubes
Spice paste
- 6 shallots
- 6 cloves garlic
- 2 thumbs ginger, or galangal
- 2 stalks lemongrass
- 6 long red chillies red chili peppers
- 1/2 tsp turmeric
- 2 tbsp canola oil
Braise
- about 1 1/2 cans (14 oz each) coconut milk, full-fat
- 2 tsp paste tamarind
- 2 1/2 tsp brown sugar
- 1 tsp salt
- 6 tbsp shredded coconut, toasted and pounded (kerisik)
To serve
- 1 1/2 cups jasmine rice
Steps
- Blend the shallots, garlic, ginger, lemongrass, chillies and turmeric to a smooth paste.
- Fry the paste in the oil in a heavy pot for 6–8 minutes, then add the beef, coconut milk, tamarind, sugar and salt. Simmer uncovered on low heat for 2 1/2 hours, stirring regularly.
- Stir in the kerisik and cook, stirring often, for 30 minutes more until the sauce is a dark paste clinging to the beef.
- Serve with the rice.
Good to know
Why so much coconut milk?
It is both the cooking liquid and, once the water has gone, the fat the paste fries in at the end. That is what gives classic rendang its dark, nutty richness.
Wet or dry rendang?
Stop at the thick-sauce stage for the softer kalio style; carry on until it is dry for true rendang. Both are traditional.
Alternative
Per
- Calories
- 270
- Protein
- (17%)
- 11 g
- Fat
- (55%)
- 16 g
- Carbohydrates
- (29%)
- 20 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 280 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 4679 kcal goes into the pot and 2033 g of ingredients comes out as about 1730 g of food: 270 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.