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🍽️ Juicy Beef Rendang

736 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg beef chuck roast
• 2 shallots
• 2 garlic cloves
• 2 cm fresh ginger
• 2 cm galangal
• 1 stalk lemongrass (only the white part)
• 2 dried chili peppers
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tbsp vegetable oil
• 400 ml coconut milk
• 2 kaffir lime leaves
• 1 tsp tamarind paste
• salt
• pepper (from the mill)
• 1 tsp lime juice
• coarsely chopped coriander leaves (for garnish)

Instructions

1. 1. Rinse the beef under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into small, bite-sized cubes.
4. 4. Peel the shallots, garlic, ginger, and galangal.
5. 5. Cut the peeled roots and garlic into rough pieces.
6. 6. Clean the lemongrass and cut it into small pieces.
7. 7. Place the shallots, garlic, ginger, galangal, lemongrass, chili, cumin, coriander, and turmeric into a blender.
8. 8. Blend all ingredients into a smooth, fine paste.
9. 9. Heat some oil in a large casserole dish.
10. 10. Sauté the paste in the hot oil until it turns slightly brown and fragrant.
11. 11. Add the meat cubes to the pot and sear them briefly.
12. 12. Deglaze the meat with coconut milk.
13. 13. Add the remaining ingredients and simmer the meat on low heat until tender.
14. 14. Season the rendang to taste with salt, pepper, and a squeeze of lime juice.
15. 15. Serve the finished dish garnished with fresh coriander leaves.
16. 16. Serve the rendang with flatbread of your choice.

Nutrition per serving

• kcal: 736
• Protein: 61 g · Fett/Fat: 52 g · Carbs: 6 g