Beef Rendang
A rich and deeply spiced Indonesian beef rendang, slow-cooked until the coconut sauce reduces into a dark caramelized coating on tender beef. This dish famously tastes even better after resting and freezing, making it an unbeatable high-protein meal prep.
Nutrition per 100g
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Ingredients
- 1200 g beef chuck
- 800 g coconut milk
- 200 g shallots
- 60 g red chilies
- 30 g garlic
- 20 g ginger
- 20 g coconut oil
- 15 g galangal
- 15 g lemongrass
- 15 g tamarind paste
- 60 g desiccated coconut
- 30 g brown sugar
- 5 g turmeric
- 5 g coriander
- 5 g cumin
- 5 g kaffir lime leaves
- 10 g salt
Mise en Place
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Cut the beef chuck into large chunks
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Peel and roughly chop the shallots, garlic, ginger, and galangal
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Remove the seeds from the red chilies and roughly chop
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Bruise the lemongrass stalks with the back of a knife and trim to the lower white part
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Toast the desiccated coconut in a dry pan over medium heat for 3-4 minutes until golden, then blend or grind to a coarse paste
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Blend the shallots, garlic, ginger, galangal, chilies, turmeric, coriander, and cumin with a splash of water into a smooth paste
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You will need a pot large enough for the food.
Instructions
Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the blended spice paste and stir-fry for 5 minutes until fragrant and the oil starts to separate.
Add the beef chunks and stir to coat evenly with the paste. Cook for 5 minutes until the beef is sealed on all sides.
Pour in the coconut milk and add the lemongrass, kaffir lime leaves, tamarind paste, brown sugar, and salt. Stir well.
Bring to a simmer over medium-low heat. Cook uncovered for 90 minutes, stirring occasionally, until the sauce has reduced by half.
Stir in the toasted coconut paste. Reduce heat to low and continue cooking for another 45-60 minutes, stirring more frequently, until the sauce has become a thick dark coating on the tender beef.
Remove the lemongrass stalks and kaffir lime leaves before serving.
Serve over freshly cooked jasmine or basmati rice.
Freezing Instructions
Let the rendang cool completely. Divide into portion-sized freezer bags. Use vacuumer to remove the air and seal. Label with date and contents.
Thawing Instructions
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.