side dish

Zaianne's Beef Rendang

Name: Zaianne's Beef Rendang
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups shredded coconut to make the kerisik (toasted coconut); 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the 1 1/4 pounds beef stew meat (or boneless beef short ribs), cut into 1 inch cubes; 6 kaffir lime leaves (very finely sliced); 1 cinnamon stick (about 2-inch long); 3 cloves; 3 star anise; 3 cardamom pods; 1 tablespoon vegetable oil; 1 1/2 tablespoons brown sugar; 2 cups coconut milk; 8 cups water; Spice Paste (blended); 2 tablespoons coriander; 1 tablespoon fennel; 1 tablespoon cumin; 1 tablespoon pepper; 5 cloves garlic; 15 inches dried chilies (soaked warm water and seeded); 1 inch ginger; 3 lemon grass; 1 inch galangal; 20 shollots; 20 shollots

“Zaianne's Beef Rendang requires roughly 45 minutes from start to finish. This recipe makes 6 servings with 320 calories, 4g of protein, and 28g of fat each. For $1.46 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. If you have cumin, vegetable oil, shollots, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. It works well as an affordable side dish. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 50%, this dish is solid. Similar recipes include Indonesian Beef Rendang (Rendang Sapi), Beef Rendang, and Beef Rendang.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Coconut to make the kerisiktoasted coconut2 cups
Tamarind pulpsoaked in some warm water for the juice and discard the 1 1/4 pounds beef stew meat (or boneless beef short ribs, cut into 1 inch cubes2 tsp
Kaffir lime leavesvery finely sliced6
Cinnamon stickabout 2-inch long1
Cloves3 cloves
Star anise3
Cardamom pods3
Vegetable oil1 tbsp
Brown sugar1.5 tbsp
Coconut milk2 cups
Water8 cups
Spice pasteblended6 servings
Coriander2 tbsp
Fennel1 tbsp
Cumin1 tbsp
Pepper1 tbsp
Garlic5 cloves
Chiliessoaked warm water and seeded15 inches
Ginger1 inch
Lemon grass3
Galangal1 inch
Shollots20
Shollots20

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
Heat the shredded coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2
Chop the spice paste ingredients and then blend it in a food processor or blender until fine.
3
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

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