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Beef rendang
30 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 451
  • Fat about 29g
  • Carbohydrates about 12g
  • Protein about 35g
This is needed
This is needed for 4 people
Spiced paste
  • 5 shallot, roughly chopped
  • 4 garlic clove, roughly chopped
  • 0.5 tsp chilli flakes
  • 2 red chilli, deseeded, roughly chopped
  • 3 tbsp water
  • 3 sticks lemongrass, core roughly chopped
  • 40 g ginger, roughly chopped
Meat
  • 2 tbsp peanut oil
  • 600 g beef ragout
  • 0.5 tsp salt
  • 3 cloves
  • 1 cinnamon stick
  • 3 star anise
  • 2.5 dl coconut milk
  • 2 dl beef bouillon
  • 3 cardamom pods
  • 3 kaffir lime leaves (Thai-Kit)
  • 50 g coconut flakes, toasted
  • 1 tbsp cane sugar
To serve
  • 0.5 tsp salt
  • 2 tbsp fried onions
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And that's how it's done
And that's how it's done
Spiced paste
Place the shallots and all the other ingredients up to and including the water in a food processor, blend to a paste.
Meat
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.