🍛 Classic Beef Rendang

Name: Classic Beef Rendang
Total time: 210 min
Yield: 4
Cuisine: Indonesia · West Sumatra
Ingredients: 800 g beef chuck, cubed; 800 ml coconut milk; 2 lemongrass stalks, bruised; 4 cm galangal, sliced; 8 dried or fresh red chilies; 4 shallots, 3 garlic cloves; 40 g grated coconut for kerisik; 1 tsp salt

Origin: Indonesia · West Sumatra

650kcal

per serving · 250 g

260kcal

per 100 g

55 gProtein22 g / 100 g

42 gFat17 g / 100 g

12 gCarbs5 g / 100 g

Classic beef rendang is braised for hours in coconut milk with lemongrass, galangal and chili, then finished with kerisik, toasted grated coconut pounded to an oily paste. The kerisik thickens the sauce and adds a nutty, caramelised depth. The beef ends up dry, dark and intensely spiced, and is served with rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein22 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefcoconut milklemongrassgalangalchili peppertoasted coconut paste

Recipe

4 servings210 min

Ingredients

800 g beef chuck, cubed
800 ml coconut milk
2 lemongrass stalks, bruised
4 cm galangal, sliced
8 dried or fresh red chilies
4 shallots, 3 garlic cloves
40 g grated coconut for kerisik
1 tsp salt

Method

Toast the grated coconut in a dry pan until deep golden, then pound or blend into an oily paste (kerisik).
Blend chilies, shallots and garlic into a paste.
Simmer beef, paste, coconut milk, lemongrass and galangal uncovered over low heat for about 2.5 hours, stirring often.
Stir in the kerisik and keep cooking until the sauce is almost dry and dark.
Season with salt and serve with rice.

How to make it lighter

Halve the kerisik: it adds flavour but also fat.
Use lean beef and trim it well.
Pair with cucumber and greens instead of a large rice portion.

History

Rendang originates with the Minangkabau of West Sumatra, and kerisik is a common finishing touch in Malaysian and Sumatran versions. Today the dish is cooked across Indonesia, Malaysia and Singapore, especially for Eid and weddings.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →