Rendang Chuck Tender

Light rendang-style braised beef chuck tender in a fragrant, low-coconut-milk spice sauce.

Prep: 15 minCook: 2hTotal: 2h 15min3 servings

Ingredients

For the Beef

  • 400 g chuck tendercut into 3–4 cm chunks

For the Spice Base

  • 1 tsp neutral oil
  • ½ medium onionfinely chopped
  • 3 cloves garlicminced
  • 15 g gingergrated
  • 2 stalks lemongrasswhite parts only, bruised
  • 2½ chillies red chilliesfinely chopped
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tsp paprika
  • 1 Tbsp (15 g) tomato paste

For the Braising Liquid

  • 150 ml beef or chicken stocklow-sodium
  • 100 ml light coconut milkKara
  • 1 Tbsp (15 g) kecap manis
  • 2 leaves kaffir lime leavestorn(optional)

To Finish

  • ½ tsp saltor to taste
  • ¼ tsp black pepperground, to taste
  • 1 Tbsp (15 ml) lime juice

Method

  1. Brown the beef
    • Pat the chuck tender dry and season lightly with salt and pepper.
    • Heat oil in a heavy pot over medium-high heat.
    • Brown beef in batches until well coloured. Remove and set aside.
  2. Build the spice base
    • Reduce heat to medium.
    • Add onion, garlic, ginger, lemongrass and chilli. Cook 3–4 minutes.
    • Add coriander, cumin, turmeric and paprika. Stir for 30 seconds.
    • Add tomato paste and cook 1–2 minutes until slightly darkened.
  3. Braise
    • Return beef to the pot.
    • Add stock, coconut milk, kecap manis and kaffir lime leaves.
    • Bring to a gentle simmer.
    • Cover and cook on very low heat for 1½–2 hours, stirring occasionally, until the beef is tender. If needed, add a splash of water during cooking.
    • Alternatively cook on High Pressure for 35 minutes, allow a 15-minute natural release, then carefully release the remaining pressure.
  4. Reduce
    • Once tender, remove the lid and simmer for 10–20 minutes (for pressure cooker method, use Sauté) until the sauce is concentrated but still quite wet and spoonable.
    • Remove lemongrass.
    • Stir in lime juice and adjust seasoning.
  5. Serve
    • Divide into 3 portions.
    • Serve each with 1 cup rice.

Notes

Nutrition totals cover the beef and sauce only. Add ≈205 kcal and ≈45 g carbs per cup of cooked rice if you want the full bowl.

Divide into
3
servings

Nutrition Facts

Makes 3 servings

Serving size: 1 of 3 servings

Calories

Per serving

365

Total recipe

1094

Total Fat
21.5g64.5g
Total Carbs
10.3g30.8g
Dietary Fiber
1.1g3.4g
Protein
30.3g91g

Meal Type

dinner

Cuisine

Indonesian