Slow Cooked Beef Rendang
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
240 mins
Total Time:
255 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
35.30 oz
Beef
500 ml
coconut milk
3.53 oz
Shallots
4 cloves
garlic
0.71 oz
Ginger
0.71 oz
galangal
2 stalks
Lemongrass
4 pieces
Red Chili Peppers
2 tsp
turmeric powder
2 tsp
coriander powder
1 tsp
cumin powder
1.00 piece
cinnamon stick
4 pieces
Cloves
4 pieces
cardamom pods
4 leaves
lime leaves
2 tsp
Salt
2 tsp
Sugar
Directions
Step 1
Slice the shallots, garlic, ginger, galangal, and lemongrass.
Step 2
Blend the sliced shallots, garlic, ginger, galangal, lemongrass, and red chili peppers into a paste.
Step 3
In a slow cooker, add the beef, coconut milk, blended paste, turmeric powder, coriander powder, cumin powder, cinnamon stick, cloves, cardamom pods, lime leaves, salt, and sugar.
Step 4
Cook on low heat for 4 hours or until the beef is tender and the sauce has thickened.
Step 5
Serve the Slow Cooked Beef Rendang with steamed rice.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 26.49 kcal | 1.32% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.883 g | 0.8% |
| Fat | 1.766 g | 1.26% |
| Carbohydrates | 0.883 g | 0.18% |
| Sodium | 44.15 mg | 8.83% |
| Fibers | 0.1766 g | 0.46% |
| Sugars | 0.1766 g | 0% |
| Protein | 2.2075 g | 2.6% |
| Vitamin C | 1.766 mg | 1.96% |
| Calcium | 0.883 mg | 0.18% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 52.98 mg | 10.6% |
| Alcohol | 0 g | 0% |
| Cholesterol | 5.298 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 1.3245 mcg | 55.19% |
| Vitamin E | 0.7064 mg | 4.71% |
| Zinc | 1.766 mg | 0.35% |
| Selenium | 1.3245 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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