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Nutrition Facts
Serving Size 1 (396g) Recipe makes 6 servings The following items or measurements are not included below: 1 fresh lemongrass curry leaves
Calories 860
Calories from Fat 603		(70%)
Amount Per Serving		%DV
	Total Fat 67.0g	103%
	Saturated Fat 33.8g	169%
	Monounsaturated Fat 22.3g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 195mg		8%
Potassium 992mg		28%
Total Carbohydrate 15.5g		5%
	Dietary Fiber 3.2g	12%
	Sugars 9.2g
Protein 49.2g		98%
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Beef Rendang

Recipe #41645 | 3½ hours | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Terese
Sep 30, 2002

Enjoy, can be made a day ahead.

SERVES 6 (change servings and units)

Ingredients

1 1/2 kg beef chuck steaks
1 stem fresh lemongrass, chopped
2 small fresh red chilies, chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoon vegetable oil
1 medium onion, thickly sliced,extra
3 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 cinnamon stick
8 fresh curry leaves
2 teaspoons brown sugar
1 (425 ml) can coconut cream
1 tablespoon lemon juice

Directions

1
Cut beef into 3cm pieces.
2
Process lemongrass, chillies, onion, garlic and ginger until smooth.
3
Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
4
Add lemongrass mixture, cook, stirring until fragrant.
5
Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
6
Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
7
Discard cinnamon, stick in juice.

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Browse similar recipes by category

Course > Main Dish > Curries
Main Ingredient > Meat > Beef
Cuisine > Asian > Southern > Indian
Preparation > Time to Make > < 4 hours
Occasion > Everyday

Featured Reviews for This Recipe

From: Daydream

On Jul 10, 2006

This was absolutely delicious. I followed the recipe exactly, apart from halving the quantity of meat, and three of us scoffed the whole lot! Oh, I also added extra curry leaves as I am quite addicted to them! I used a combination of low-fat and normal coconut cream. One suggestion is to soften the extra onion in the oil for a few minutes before adding the ground spices, because I discovered, when cooking them together, it was a bit dry and I needed to add extra oil. We will definitely make this again - it was so easy and tasty, and I was able to put my feet up before dinner as it bubbled away gently. Thanks Terese!

0 people found this review helpful

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From: Fairy Nuff

On May 19, 2005

A lovely warming meal for those cool nights. This was a hit with my family - no leftovers at all!! I made the recipe as directed except I used lite coconut milk because that was all I had.Thanks,I'll definitely make this again.

2 people found this review helpful

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