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Indonesian Beef Rendang


Serve with steamed rice and pair with spiced ale or imperial brown ale.











Trans-fat Free, Low Carb, Sugar-Free


30 ml canola oil
6 cloves garlic
minced, about 1/4 cup
6 each shallots
large ones, chopped, about 1 cup
86.7 ml/g hot red chiles
seeded and finely chopped
45 ml galangal root
freshly grated (or substitute 2 tablespoons freshly grated ginger root)
15 ml turmeric
or 2 tablespoons freshly grated turmeric root
15 ml coriander root
freshly grated (or substitute 1 teaspoon powdered coriander)
5 ml black pepper
freshly ground
5 ml ginger root
fresh, grated
2 stalks lemongrass
bruised and chopped
2 each bay leaves
5 each kaffir lime leaves
15 ml sea salt
946 ml coconut milk
115.6 ml/g tamarind
1.1 kg beef chuck roast
well trimmed and cut into 1-inch cubes
1 x cilantro
fresh minced


  1. In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and sauté 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; sauté 2 to 3 more minutes.
  2. Stir in coconut milk and tamarind paste and simmer until liquid becomes oily. Add beef cubes and stir frequently.
  3. Reduce heat to low and simmer 3 to 4 hours, stirring occasionally. Coconut milk mixture should reduce to a thick gravy and turn dark brown. Serve with steamed rice and garnish with freshly minced cilantro leaves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 93071% of calories from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 43g 217%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 1280mg 53%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 122g
Vitamin A 2% Vitamin C 9%
Calcium 8% Iron 59%
* based on a 2,000 calorie diet How is this calculated?


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