Beef rendang

Beef rendang

Total: 2 hr 15 Min. | Active: 30 Min.
Low Carb
Nutritional value / people: 451 kcal
, Fat: 29 g
, Carbohydrate: 12 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Spiced paste

5 shallots, coarsely chopped
4 garlic cloves, coarsely chopped
2 red chillies, coarsely chopped
½ tsp chilli flakes
3 sticks lemongrass, core roughly chopped
40 g ginger, coarsely chopped
3 tbsp water


2 tbsp peanut oil
600 g beef ragout
½ tsp salt
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
2 ½ dl coconut milk
2 dl beef bouillon
3 kaffir lime leaves (Thai-Kit)
50 g coconut flakes, roasted
1 tbsp cane sugar

To serve

½ tsp salt
2 tbsp fried onions
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How it's done

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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.


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.

Good to know
Serve with: Basmati rice

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