Beef Rendang
Beef Rendang
- Level: Intermediate
- Yield: Ten 4-ounce portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 484
- Total Fat
- 40
- Saturated Fat
- 19
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 64
- Sodium
- 405
- Total: 1 hr 15 min
- Active: 25 min
- Level: Intermediate
- Yield: Ten 4-ounce portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 484
- Total Fat
- 40
- Saturated Fat
- 19
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 64
- Sodium
- 405
- Total: 1 hr 15 min
- Active: 25 min
Ingredients
3/4 cup grated unsweetened coconut
4 bird chiles, optional
4 teaspoons chili flakes
10 shallots, sliced
4 cloves garlic, sliced
2 lemongrass stalks, sliced
About 1-pound lean beef top round, sliced into 1-centimeter pieces
About 1-pound pork belly, sliced into 1-centimeter pieces
1 1/4 cups coconut milk
1 1/2 teaspoons salt
1 teaspoon sugar
2 kaffir lime leaves, torn
Chopped roasted peanuts, for serving
Chopped fresh cilantro, for serving
Directions
- Fry the grated coconut in a wok or a pan over medium heat until golden brown in color, about 5 minutes. Cool the coconut, and then finely grind.
- Cut the bird chiles into 2-centimeter-long pieces and soak in warm water for 5 to 10 minutes to soften. Place the shallots, garlic, lemongrass, and bird chiles in a food processor and pulse. (If you want a hotter rending, add more chiles. Or for a milder one, use less.) With the processor running, add 1/2 cup water and process until a paste forms.
- In a heavy pan, add the prepared chili paste, beef, pork belly, coconut milk and about 3/4 cup water. Bring to a boil, and then reduce the heat to medium and simmer, stirring occasionally, until the mixture is reduced and thick, about 30 minutes.
- Add the ground toasted coconut, salt, sugar and kaffir lime leaves. Cook for another 5 minutes. Taste and adjust seasonings. Serve the redang garnished chopped roasted peanuts and cilantro.
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