Indonesian Beef Rendang

Indonesian Beef Rendang

9
babysauce87 0

"Long hours to cook, but believe me, it is worth the efforts! From northern part of Indonesia, most Western people love this dish very much. They try so badly to find the exotic spices in their home country! Serve with rice."
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Ingredients

3 h 50 m servings 672 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 60.3 g
  • 93%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1826 mg
  • 73%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.
  2. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.
  3. Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

Amazing dish! I had a similar recipe and I combined two recipes to make this. I didn`t find banana peppers, so I used 3 red pepper and I used only 2 1/2 cans coconut milk, I think, it was enough...

Most helpful critical review

I am from northern sumatra, indonesia which is where this recipe comes from. I have done this recipe several times in the past, using indonesian recipe book. I think what is missing here are s...

I am from northern sumatra, indonesia which is where this recipe comes from. I have done this recipe several times in the past, using indonesian recipe book. I think what is missing here are s...

Amazing dish! I had a similar recipe and I combined two recipes to make this. I didn`t find banana peppers, so I used 3 red pepper and I used only 2 1/2 cans coconut milk, I think, it was enough...

This recipe was far too salty - it was over powering. I have to imagine that it is intended to be 2 teaspoons of salt, not 2 tablespoons. I've had Beef Rendang at several Indonesian restaurants ...

My dinner guests thought the meal was amazing, the beef cut with a fork and the flavor was wonderful. Had to print out the recipe for them all. I used the lemongrass in the tube and pieces of l...

Awesome !....good stuff ! Yes, when I saw the 2 tblspns. I knew that was a misprint....I salt way less anyway and taste as we go... mine came out, delicious !.... Selamat Makan !.... Eet Smakel...

I use red bell peppers instead of banana pepper and it still came out pretty good. It's nothing close to real rendang but is not bad either.

very good taste..

This was a success with our small dinner party. Thank You for sharing!

I love a good beef rendang, but unfortunately, this dish was way too salty for me. I also found it too heavy on the lemongrass and lime leaves--and not spicy-hot enough. Sorry for leaving a bad ...