Spiced Caramelized Beef Braise — Beef Rendang
Around 28% fewer calories and significantly lower saturated fat, lean braising steak replacing shin and coconut milk reduced by a third, with the full depth of authentic Sumatran spicing and the characteristic dry, caramelised coating of the original.
Indonesian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 6 dried red chillies in warm water 10 minutes. Blend chillies, 4 shallots, 4 garlic cloves, 30g ginger, 20g galangal, and 1 lemongrass stalk into a smooth paste. Dry-toast 2 tbsp desiccated coconut in a pan until fragrant, set aside. Cut 500g lean braising steak into large cubes.
Bloom
Heat a wide heavy pan over medium heat. Add rendang paste and fry 4–5 minutes, stirring occasionally, until fragrant and oil begins to separate from the spice mass.
Build 1
Add cinnamon stick, cloves, star anise, and 1 bruised lemongrass stalk. Stir for 1 minute until the whole spices release their aroma and are distributed evenly through the paste.
Sear
Add beef cubes and stir to coat thoroughly in the paste. Cook over medium heat for 3 minutes, turning occasionally, until beef is sealed on all sides and shows no raw surfaces.
Braise
Pour in 270ml reduced-fat coconut milk, add 4 kaffir lime leaves and 1 turmeric leaf. Bring to a gentle simmer, then reduce heat to low. Cook uncovered 90–100 minutes, stirring every 15 minutes, until liquid is almost completely evaporated and beef is fork-tender.
Crisp
Stir in toasted kerisik and 1 tsp coconut sugar. Increase heat slightly and stir continuously 5–8 minutes, scraping the pan bottom, until beef is dark and coated in a caramelised crust. Season with salt to taste.
Plate
Transfer beef rendang to a serving bowl and serve immediately with steamed rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.