Beef rendang
A rendang is finished when the sauce has gone, not when it is thick — the coconut milk splits back to oil and the beef fries in it, which is the whole point and the step most recipes stop short of.
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Ingredients
For the whole dish · serves 4
- Beef shank1¼ lb
- Coconut milk11 fl oz
- Shallots8
- Lemongrass4
- Fresh ginger2 oz
- Dried red chiles8
- Kaffir lime leavesfour
- Ground turmerica teaspoon
- Sea saltto taste
Served with
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+4g net · 168 kcal · 10 min · together 10g net, 643 kcal
Method
6 steps · 180 minutes
- Soak the dried chiles in hot water for 20 minutes, then blend them with the shallots, ginger and turmeric into a paste.
- Fry the paste in a dry heavy pan until it darkens and stops smelling raw, a good 8 minutes of stirring.
- Add the beef, coconut milk, bruised lemongrass and lime leaves, and bring it to the gentlest simmer.
- Two hours uncovered, stirring every twenty minutes or so. It will look far too wet for most of that time.
- When the liquid has almost gone, the coconut fat separates out and the whole thing starts to fry. Keep going for the last 15 minutes and stir constantly.
- It is done when the beef is coated in something dark and dry rather than sitting in sauce. Stopping early gives you a curry, which is a different dish.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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