Description
Indonesian Beef Rendang is a traditional dish made with coconut-braised beef. It is rich in flavor and spices.
Ingredients
Scale
- 2 lbs beef, cut into cubes
- 1 can coconut milk
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2–3 red chilies, sliced
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, garlic, ginger, and chilies. Sauté until fragrant.
- Add beef cubes and brown on all sides.
- Stir in coconut milk, beef broth, tamarind paste, brown sugar, turmeric, cumin, coriander, and salt.
- Bring to a boil, then reduce heat and simmer for 2-3 hours until beef is tender.
- Stir occasionally and add water if needed.
- Serve with rice or bread.
Notes
- Adjust spice level by adding more or fewer chilies.
- Use a pressure cooker for faster cooking.
- Rendang can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Indonesian Beef Rendang, Traditional coconut-braised beef