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Beef rendang

Beef rendang
4.1 108 ratings
Prep. 20 min
Total 6 h 20 min
6 portions
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Ingredients

  • desiccated coconut
    100 g
  • dried long red chillies
    12
  • water for soaking
    120 g
  • cumin seeds
    10 g
  • coriander seeds
    10 g
  • cinnamon quills
    3
  • star anise
    4
  • whole cloves
    1 tsp
  • garlic
    30 g
  • red onion cut into wedges
    100 g
  • fresh ginger peeled, cut into slices
    40 g
  • lemongrass white part only, cut into pieces (1 cm)
    60 g
  • fresh galangal peeled, cut into slices
    40 g
  • vegetable oil
    80 g
  • dark brown sugar
    60 - 80 g
  • coconut milk (full fat)
    200 g
  • beef chuck steak cut into pieces (3-4 cm)
    800 g
  • Meat stock paste (see Tips)
    25 g
  • tamarind paste
    60 g
  • coconut cream to serve
    80 g
  • Lebanese cucumber cut into slices, for garnishing
    1
  • eschalots cut into slices, for garnishing
  • cooked rice to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 878.1 mg
Protein 32.5 g
Calories 2748.3 kJ / 654.4 kcal
Fat 45.3 g
Fibre 6.5 g
Saturated Fat 22.9 g
Carbohydrates 26.7 g

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Matt Sinclair 12 Recipes
Australia and New Zealand

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