Beef Rendang

Ingredients - Serves 6

• Water - 1 cup
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Brown sugar - 2 tablespoons
• Chili powder - 1 tablespoon
• Cumin powder - 1 tablespoon
• Coriander powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Kaffir lime leaves - 5 leaves
• Galangal - 2-inch piece, sliced
• Lemongrass - 2 stalks, bruised
• Coconut milk - 2 cans (400 ml each)
• Beef - 1 kg, cubed

Let's Get Started

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the lemongrass, galangal, and kaffir lime leaves. Sauté for a few minutes until fragrant.
3. Add the beef cubes and cook until browned on all sides.
4. In a separate bowl, mix together the turmeric powder, coriander powder, cumin powder, chili powder, brown sugar, and salt.
5. Add the spice mixture to the pot and stir well to coat the beef.
6. Pour in the coconut milk and water. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
8. Remove the lemongrass, galangal, and kaffir lime leaves before serving.
9. Serve the Beef Rendang hot with steamed rice or flatbread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Calories: 450
• Fat: 30g
• Carbs: 10g
• Protein: 40g
• Sodium: 800mg
• Sugar: 2g