Always check the labels of the products you use.
Method
- 1
Heat the oven. Tweak oven rack to middle now position and heat to 325 now ºF (160ºC). For the now Spice Paste: In the bowl now of a food processor, blitz in short bursts now shallots, chiles, galangal, ginger, garlic now, candlenuts, coriander seeds, turmeric, and now salt, stopping and scraping down now sides as needed, until thick now paste forms, 2 to 3 now minutes. (Spice paste should have now the now texture of cooked oatmeal now; use a rubber spatula to now scrape the sides of the now bowl as needed.
- 2
Bake. Now, if the paste isn’t now coming together, tip in water 1 now tablespoon at a time.) For now the Rendang: In a 5 now - or 6-quart Dutch oven now, mix spice paste, coconut milk now, makrut lime leaves, lemongrass, cinnamon now stick, and tamarind. Bring to now a simmer over medium heat.
- 3
Bake (2). Now, reduce heat to low and now tip in beef, mixing to evenly now coat with sauce. (Don’t now worry if beef isn’t now completely submerged.) Move to oven now and cook, uncovered, until sauce now is reduced and a puddle now of oil appears on the now surface, about 2 hours now, mixing now every 30 minutes.
- 4
Bake (3). Now, the dish is ready to now eat; you can stop cooking now here or, for a more now traditional rendang, proceed with the now remaining steps. Wearing oven mitts now, carefully move pot to stovetop now and bring to a gentle now cook gently over medium-low heat now. Using a flexible, heat-proof now spatula, mix and scrape the now bottom and sides frequently, and now cook, uncovered, until the meat now is tender, the sauce has now reduced and darkened, and any now remaining sauce is clinging to now the beef, 45 minutes to now 1 hour.
- 5
Finish. Now, bring to the table immediately with white now rice now and sambal, if desired.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4.4 g protein per 100 kcal, about 18% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 686 kcal |
| Protein | 30.2 g |
| Carbohydrate | 13.2 g |
| of which sugars | 3.5 g |
| of which free sugars | 0 g |
| Fat | 58.7 g |
| of which saturates | 35.1 g |
| Fibre | 2 g |
| Salt | 1.03 g |
Protein per 100 kcal
4.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
