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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, coarsely chopped
  • 4 garlic clove, coarsely chopped
  • 2 red chilli, coarsely chopped
  • 0.5 tsp chilli flakes
  • 3 sticks lemongrass, core roughly chopped
  • 40 g ginger, coarsely chopped
  • 3 tbsp water
  • 600 g beef ragout
  • 1 cinnamon stick
  • 3 cloves
  • 0.5 tsp salt
  • 2 tbsp peanut oil
  • 3 star anise
  • 3 cardamom pods
  • 3 kaffir lime leaves (Thai-Kit)
  • 2 dl beef bouillon
  • 2.5 dl coconut milk
  • 50 g coconut flakes, roasted
  • 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.
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.