Home / Recipe / Meat / Beef Rendang
19 October, 2016

Beef Rendang

Posted in : Meat, Pre-prep on by : Nicole

This had been on the to-do list for a bit.  I even had a pound and half of stew meat frozen and labeled… just waiting to have the time and ingredients on hand!

Beef Rendang - prep

This recipe has a lot of ingredients and makes one really wonder about the mix, or jar of rendang…  I’ll be making 2 batches of sauce next time!

Rendang Sauce

I definitely made use of my ninja for this mixing exercise!

Coconut Thickener

Pro-tip – make this mixture, closer to when you need it.

I ended up having a 2 hour meeting right when this dish was going to come to fruition, so i turned the simmer down low and let it do it’s thing for longer and it was delicious.

Rendang in process

I made use of my dutch oven, and the cover worked well!

This was the last picture prior to dinner and slurping up all the goodness…  I’ll make it again and add more pictures! We ate ours with home made naan.

Beef Randang
Serves 5
Prep Time
20 min
Cook Time
4 hr
Total Time
5 min
Prep Time
20 min
Cook Time
4 hr
Total Time
5 min
Ingredients
  1. 1/2 cup chopped shallots
  2. 1/3 cup thinly sliced peeled ginger
  3. 1 1/2 tablespoons minced garlic (about 5 cloves)
  4. 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
  5. 1 1/2 teaspoons ground turmeric
  6. 1 1/4 teaspoons salt
  7. 1/4 teaspoon ground cinnamon
  8. 6 whole cloves
  9. 1 to 2 serrano chiles, chopped
  10. 1 (14-ounce) can light coconut milk, divided
  11. 2/3 cup flaked unsweetened coconut, toasted
  12. 1 teaspoon grated lime rind
  13. 2 tablespoons fresh lime juice
  14. 2 teaspoons sugar
  15. 2 (3-inch) fresh lemongrass stalks, crushed
  16. 1.5 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  17. 1 (14-ounce) can fat-free, less-sodium chicken broth
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.
  2. Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms. (this can be done much later in the process)
  3. Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 (or up to 4) hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.
Notes
  1. I used less meat to have more sauce, and more simer time.
  2. Simmer to level of sauce and meat desired.
Calories
449 cal
Fat
14 g
Protein
27 g
Carbs
51 g
Print
Lazy Bear Foods http://lazybearfoods.com/
This is definitely a candidate for pre-prep!

Pre-Prep:

  1. Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Store in a sealed container.

  2. make the coconut thickening mixture – 

    Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms. (this would be best day of, but can be made ahead)

  3. Store the remaing coconut milk for day of.

Day of:

Follow the recipe from step 3

Side dishes:

  • Naan
  • Rice
  • Broccoli
  • Tomatoes

Verdict – delicious! Seriously so glad i took the time to make this, but definitely know it is time consuming!

I think this might be amazing with shrimp or chicken as well and also in the crockpot!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close

Loading ...

Sorry :(

Can't connect ... Please try again later.