Java-Style Spicy Coconut Beef Rendang
30m PREP
180m COOK
6 SERVINGS
550 CAL/SERV
Overview
A rich and flavorful Indonesian beef stew simmered in coconut milk and spices, offering a deliciously spicy kick.
Macronutrients per serving
95
grams
Protein
40.0g 42%
Fat
35.0g 37%
Carbs
20.0g 21%
Rich in nutrients
Iron
20% DV
Essential for blood production
Vitamin B12
30% DV
Supports nerve function
Zinc
25% DV
Important for immune function
Omega-3
5% DV
Supports heart health
Ingredients
Main Ingredients
- 2 pounds beef chuck cut into cubes
- 3 cups coconut milk
- 2 tablespoons tamarind paste
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons palm sugar
Spice Paste
- 5 cloves garlic chopped
- 6 pieces shallots chopped
- 3 inches ginger peeled and chopped
- 2 inches galangal peeled and chopped
- 3 pieces lemongrass white part, chopped
- 10 pieces red chilies seeded and chopped
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
Instructions
- 1 Blend the spice paste ingredients into a smooth paste using a food processor or blender.
- 2 In a large pot or wok, heat some oil over medium heat and sauté the spice paste until fragrant, about 5 minutes.
- 3 Add the beef chunks to the pot and stir until they are well coated with the spice paste.
- 4 Pour in the coconut milk, tamarind paste, and water. Stir well to combine.
- 5 Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 2 to 3 hours, stirring occasionally.
- 6 Add the salt and palm sugar. Continue to simmer until the beef is tender and the sauce has thickened to your desired consistency.
- 7 Taste and adjust seasoning if necessary before serving.