Recipes · Indonesian · Main Courses
Rendang (Spiced Beef Stew)
One serving has 788 kcal and 39 g protein, and at least a fifth of a woman's daily need of cobalamin (208%), zinc (168%), manganese (121%), pyridoxine (83%), phosphorus (75%) and selenium (74%). Ready in 145 minutes.
- Preparation: 25 min
- Cooking: 120 min
- Makes: 1 serving (406 g)
- Difficulty: Hard
- Diets: Gluten-free, Dairy-free, High protein
- Contains: beef
Ingredients
- 170 g Beef chuck, raw
- 150 g Coconut milk, canned
- 25 g Shallots, raw
- 10 g Garlic, raw
- 15 g Chili peppers, red, raw
- 5 g Chilies, dried red
- 8 g Ginger, fresh
- 6 g Lemongrass, raw
- 1 g Bay leaves
- 1 g Lemon zest
- 10 g Coconut, desiccated
- 1.5 g Salt
- 3 g Sugar
Method
- Cut the beef chuck into large chunks against the grain.
- Blend the shallot, garlic, fresh and dried chilies, and ginger (galangal stand-in) into a smooth paste.
- Toast the desiccated coconut in a dry pan until deep golden, then grind to a paste (kerisik) and set aside.
- Combine the beef, spice paste, coconut milk, bruised lemongrass, bay leaf and lime leaf (lemon zest stand-in) in a heavy pot and bring to a gentle simmer.
- Cook uncovered on low heat, stirring occasionally, for 2-2.5 hours as the sauce slowly reduces and darkens; if it reduces too fast, add a splash of water.
- Stir in the toasted coconut paste, salt and sugar for the final 20 minutes and keep cooking until the sauce has reduced to a thick, dark, almost dry coating on the beef.
- Serve warm with steamed rice; rendang tastes even better the next day as the flavours deepen.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 788 kcal | 37% |
| Carbohydrates | 25.8 g | |
| Water | 273 mL | |
| Fiber | 4.8 g | 16% |
| Protein | 38.7 g | 81% |
| Tryptophan | 0.44 g | |
| Threonine | 1.6 g | |
| Isoleucine | 1.6 g | |
| Leucine | 3 g | |
| Lysine | 3.1 g | |
| Methionine | 1 g | |
| Cystine | 0.44 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.3 g | |
| Valine | 1.8 g | |
| Histidine | 1.2 g | |
| Fat | 62.7 g | |
| Monounsaturated | 13.3 g | |
| Polyunsaturated | 1.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.6 g | |
| Saturated | 44.2 g | |
| Trans-Fats | 1.4 g | |
| Cholesterol | 112 mg | |
| Calcium | 97 mg | 10% |
| Copper | 0.66 mg | 73% |
| Iron | 10.8 mg | 60% |
| Magnesium | 134 mg | 43% |
| Manganese | 2.2 mg | 121% |
| Phosphorus | 527 mg | 75% |
| Potassium | 1,293 mg | 28% |
| Selenium | 40.9 µg | 74% |
| Sodium | 746 mg | |
| Zinc | 13.4 mg | 168% |
| Thiamin (vitamin B1) | 0.23 mg | 21% |
| Riboflavin (vitamin B2) | 0.4 mg | 36% |
| Niacin (vitamin B3) | 8.7 mg | 62% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 32% |
| Pyridoxine (vitamin B6) | 1.1 mg | 83% |
| Folate (vitamin B9) | 49.1 µg | 12% |
| Cobalamin (vitamin B12) | 5 µg | 208% |
| Choline | 138 mg | 32% |
| Vitamin A | 83.3 µg | 12% |
| Vitamin C | 32.2 mg | 43% |
| Vitamin D (D2 + D3) | 8.5 IU | 1% |
| Vitamin E | 0.62 mg | 4% |
| Vitamin K | 10.5 µg | 12% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
6.4 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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