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Chilli Beef Rendang

A fragrant South-East Asian curry featuring beef marinated in ginger, lemongrass, and chillies, slow-cooked in coconut milk and spices.

BeefDairy FreeSpicyGluten FreeSlow CookedCurrySouth-East Asian
Estimated Nutrition
Calories
713.7
kcal / serving
2854.8 kcal total
Carbs
23.8g
per serving
95.2 g total
Fat
44.7g
per serving
178.6 g total
Protein
54.6g
per serving
218.4 g total
Cook Time
140
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
15
ml
Palm Sugar
CondimentsSauces
15
ml
Fish Sauce
30
ml
Tamarind Paste
Fruits
2
piece
Limes
juice only
GrainsCereals
1
piece
Jasmine Rice
boiled, to serve
Liquids
400
ml
Coconut Milk
tin
200
ml
Beef Stock
Meat
1
kg
Stewing Beef
cut into cubes
NutsSeeds
2
stalk
Lemongrass
tough outer leaves discarded, core roughly chopped
3
piece
Lime Leaves
roughly chopped
6
clove
Garlic
peeled, roughly chopped
1
piece
Dried Chillies
to taste
5
piece
Cardamom Pods
lightly crushed
3
piece
Star Anise
2
piece
Cinnamon Sticks
15
ml
Ground Cumin
15
ml
Ground Coriander
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
OilsFats
15
ml
Rapeseed Oil
Vegetables
2
piece
Banana Shallots
large, roughly chopped
5
cm
Ginger
fresh root, peeled, roughly chopped
4
piece
Red Chillies
long, roughly chopped

Method

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