Beef rendang

Total time: 2hr 15m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 451 Kcal, 35g Protein, 12g Carbohydrates, 29g Fat


  • Spiced paste
  • 5 shallot, roughly chopped
  • 4 garlic clove, roughly chopped
  • 0.5 tsp chilli flakes
  • 2 red chilli, deseeded, roughly chopped
  • 3 tbsp water
  • 3 sticks lemongrass sticks, core roughly chopped
  • 40 g ginger, roughly chopped
  • Meat
  • 2 tbsp peanut oil
  • 600 g beef ragout
  • 0.5 tsp salt
  • 3 cloves
  • 1 cinnamon stick
  • 3 star anise
  • 2.5 dl coconut milk
  • 2 dl beef bouillon
  • 3 cardamom pods
  • 3 kaffir lime leaves
  • 50 g coconut flakes, toasted
  • 1 tbsp cane sugar
  • To serve
  • 0.5 tsp salt
  • 2 tbsp dried fried onions

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  • Spiced paste

    Place the shallots and all the other ingredients up to and including the water in a food processor, blend to a paste.
  • Meat

    Heat the peanut oil in a casserole dish. Add the spiced paste, cinnamon, cloves, star anise and cardamom, cook for approx. 3 mins. Salt the meat, add to the dish and cook in batches for approx. 3 mins. per batch. Pour in the coconut milk and bouillon, add the kaffir lime leaves, coconut flakes and sugar, cover and braise for approx. 1 hr., stirring occasionally. Remove the lid and finish cooking for approx. 45 mins.
  • To serve

    Remove the cinnamon, cloves, star anise, cardamom and kaffir lime leaves, salt the braised beef and sauce, top with fried onions.
  • Serve with:

    Basmati rice

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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