West Sumatra
Beef rendang
Beef simmered for hours until the coconut turns to dark spice paste. Worth every stir.
240 minTime
47 gProtein each
hotSpice
Make it your way
Grandma's wayDry, dark Minang rendang.
The original619kcalsame
47 gproteinsame
5 gfibresame
240minutessame
Rendang daging.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Grind chillies, shallots, garlic, ginger, galangal and turmeric into a smooth paste.
- 2Dry roast the grated coconut until deep brown, then pound until oily. This is kerisik.
- 3Put beef, paste, both coconut milks, lemongrass, lime leaves and whole spices in a heavy pot. Bring to a boil, then simmer uncovered, stirring often.
- 4When the sauce thickens, add kerisik, tamarind water, jaggery and salt. Keep cooking on low, stirring, until the oil separates and the sauce clings.
- 5Cook until the beef is coated and almost dry. Rest before serving.
Serve it like this
Pile the dark beef in a shallow bowl with lime leaf shreds on top. Serve with steamed rice, cucumber and a green vegetable.