Beef Rendang


My usual aim is to have simple, quick easy to make meals for dinner.  My goal is to spend 1 hour or less in the kitchen making dinner.  I have a busy family and I want to enjoy them and not spend my whole life cooking or standing in the kitchen.

Don’t get me wrong.. I LOVE me some good food!  I would rather not eat than have bland fish, tough meat, watery soup, or a blah crockpot meal.  I also like a lot of variety and we rarely repeat meals!  I love to try new ones and perfect old ones!

This one is a perfected old one!  We loved it the first time we had it and it only gets better with time!  It is so flavorful with a little bite at the end!  We serve it over rice or [amazon_link id=”B005O18MZA” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] and Mmmm it is delish!

photo (3)

Beef Rendang

1 medium onion – quartered
1½ inch section of ginger – pealed and roughly choped
6 or 7 cloves of garlic
2 TBSP [amazon_link id=”B000Z4JISQ” target=”_blank” container=”” container_class=”” ]chili garlic sauce[/amazon_link]
1 ½ tsp tumeric
1 ¼ tsp celtic sea salt
1 ¼ tsp ground cinnamon
6 whole cloves
2 thai chili peppers
1 (14oz) can of [amazon_link id=”B003VYIZT0″ target=”_blank” container=”” container_class=”” ]coconut milk[/amazon_link]
⅔ cut unsweetened shredded coconut
grated rind from 1 lime
juice from 1 lime
2 lbs beef (chuck or roast) cubbed
2 cups chicken stock
Rice or quinoa


Put the first 9 ingredients in the [amazon_link id=”B00004S9EM” target=”_blank” container=”” container_class=”” ]food processor[/amazon_link] and add ¼ cup of the coconut milk.  Process until smooth.  Pour into large heavy sauce pan.

Place 3 TBSP of the coconut milk and the shredded coconut into processor and puree until a smooth paste.  Put in a small dish and set aside.

Heat the onion mixture in the pan on medium high heat for 2-4 minutes until fragrant.  Stir constantly or it will stick.

Pour in the rest of the coconut milk and the next 4 ingredients.  Bring to a boil and cook  simmer on low with the lid on for about 1 hour.  Then let it cook on med low uncovered until it starts to thicken and the beef is tender.

Stir in the coconut paste and simmer about 10 more minutes and then serve.

This recipe does take most of the afternoon to cook and takes about 30 minutes of prep work.  It does take a little more time than I like, but it serves us for two meals.  I’m ok with spending a little more time to have some food to save for another dinner or freeze for a later time!

We really like how savory this dish is and how tender the meat it.  Even the little eaters can chew the meat without a problem!

Give it a try and let me know what you think!


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