No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (430g) Recipe makes 4 servings The following items or measurements are not included below: 5 cloves shrimp paste curry leaves
Calories 576
Calories from Fat 256		(44%)
Amount Per Serving		%DV
	Total Fat 28.5g	43%
	Saturated Fat 17.3g	86%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 144mg		48%
Sodium 2086mg		86%
Potassium 1298mg		37%
Total Carbohydrate 19.9g		6%
	Dietary Fiber 3.6g	14%
	Sugars 12.3g
Protein 60.6g		121%
detailed view... how is this calculated?

Baz's Beef Rendang

Recipe #229397 | 2½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Baz
May 22, 2007

I would always order Beef Rendang when I saw it on a menu because I love it but have never been able to cook it. I've experimented with a few recipes and have now come up with a beauty that combines the best of a couple of others. The secret ingredient that "makes it" is the tamarind (I think). I use a cheap cut of casserole beef, cook the recipe initially on the stove top and then put it in a slow cooker and cook the bejeezuz out of it until the meat is falling apart. Some prefer to use larger chunks of meat than the usual 1 inch cubes and this is fine also. Also, no need for a blender/food processor with this recipe (but you might need a good old mortar and pestle to grind some of the spices, if they're not already ground).

SERVES 4 -6 (change servings and units)

Ingredients

1 kg beef
1 tablespoon oil
1 medium brown onion, chopped

Ingredients 1

1 tablespoon fresh ginger, finely chopped
3 garlic cloves, finely chopped
2 red chilies, finely chopped
1 teaspoon tamarind paste
1/2 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
5 cloves, ground
1 teaspoon shrimp paste
1 tablespoon lemongrass, finely chopped
2 star anise, ground (optional)

Ingredients 2

1 tablespoon brown sugar
8 curry leaves, torn
1 cinnamon stick
2 tablespoons soy sauce
4 tablespoons fish sauce
1 (285 ml) can coconut cream

Directions

1
Heat oil in wok, or large pan.
2
Add onions and cook over medium heat until soft (about 5 minutes should do).
3
Add "Ingredients 1" and cook over medium heat for 5 minutes, stirring to prevent from sticking.
4
Add the meat and stir until it is browned.
5
Add "Ingredients 2", stir and bring to the boil, stirring occasionally.
6
Lower heat and simmer covered until meat is tender (Remove lid for a while and reduce the sauce until thicker, if you wish, towards the end of cooking time.) Alternatively, transfer to a slow cooker and cook for hours and hours.
7
Serve over jasmine or coconut rice.