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Beef Rendang

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"This is a very tasty, two-step Beef Rendang recipe that is easy to make at home. The actual heat can be altered depending on tastes. Serve with steamed basmati rice."
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48 m servings 653 cals
Original recipe yields 4 servings (1 recipe)

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  1. Blend olive oil, shallots, chile pepper, garlic, shrimp paste, lemon grass, ginger root, and turmeric together in the bowl of a food processor until smooth paste forms, 30 seconds to 1 minute.
  2. Heat paste in a large saucepan over medium heat until very fragrant, about 3 minutes. Add coconut milk, palm sugar, kaffir lime leaves, cinnamon, cloves, sea salt, and white pepper. Bring mixture to a boil and cook until thickened slightly, about 10 minutes. Stir in beef; reduce heat to gentle simmer. Cook mixture until beef is tender and sauce is thick, stirring occasionally, about 20 minutes. Remove kaffir lime leaves to serve.


  • Cook's Notes:
  • Beef stock can be added if sauce thickens too much during cooking.
  • Substitute dark brown sugar for palm sugar, if desired.
  • Sauce can be cooked for longer than recommended time if too thin, or add cornstarch and cook an additional 2 to 3 minutes.

Nutrition Facts

Per Serving: 653 calories; 37.5 g fat; 32.6 g carbohydrates; 47.6 g protein; 112 mg cholesterol; 994 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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