Recipe courtesy of Sago
Beef Rendang
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 422
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 55
- Cholesterol
- 156
- Sodium
- 715
- Total: 1 hr 50 min
- Active: 40 min
Ingredients
4 teaspoons coconut flakes
1/2 cup chopped onion
1 1/2 tablespoons chopped lemongrass, plus 1 stalk lemongrass left whole
2 teaspoons chopped galangal
2 teaspoons chopped fresh turmeric
1/2 teaspoon chopped lime leaf
1 teaspoon chili powder
1 teaspoon cumin seed
1/2 teaspoon star anise
1/2 teaspoon coriander
1/2 teaspoon fennel seed
1/2 teaspoon black pepper
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon clove
2 pounds 3 ounces beef knuckle
1/2 cup coconut milk
2 teaspoons sugar
1 teaspoon salt
Directions
- Toast the coconut flakes, then blend into a paste.
- Saute the onion, chopped lemongrass, galangal, turmeric and lime leaf, then blend into a paste.
- Grind the chili powder, cumin, star anise, coriander, fennel, black pepper, cardamom, cinnamon, and clove into a powder.
- Pressure cook the beef with the stalk of lemongrass and 1 1/2 cups water until tender, about 35 minutes, then dice into large chunks. Put into a pot with the coconut paste, aromatic paste, ground spices, coconut milk, sugar and salt. Cook until the sauce is thick, then adjust the seasoning if needed.