Beef Rendang

This was a recipe requested by my son after tasting the Beef Rendang at Maha Bunny Restaurant in Bali. He tried Beef Rendang from two other places but they were spicy for him while this one was mild.

In this recipe I actually used a little hack I love and picked up in Bali in a cooking class we did there. Instead of crushing your lemongrass stalks, blitzing them or cutting them up, you tie the lemongrass stalk in a tight knot! This bruises it and breaks the fibres so that the flavour of the lemongrass goes into your dish, but then at the end you remove the stalks like you would a bay leaf. They will be perfectly intact and you won’t end up with any little bits of lemongrass fibres in your dish, love it!

This recipe might not be super authentic but it is an attempt to recreate the Beef Rendang my son loved in Bali. You can choose to leave in the chilli seeds for some heat or add even more chilli if you like. Serve this Beef Rendang on its own or over Cauliflower Rice!


Beef Rendang – Serves 6


1 kg chuck or gravy beef, large dice

1 onion

10 cloves

2 cinnamon sticks

4 tsp coriander seeds

4 tsp fennel seeds

4 tsp cumin seeds

4 garlic cloves

4 cm fresh ginger

1 tsp ground tumeric

1 long red chilli, deseeded

4 stalks of lemongrass

1 cup desiccated coconut

2x 400mL tins coconut cream (about 3 cups)


Grind fennel, cumin, coriander, turmeric, cloves, chilli, onion, garlic and ginger in a mortar and pestle into a paste or blitz in a food processor. Mix paste together with beef and if possible marinate a few hours in the fridge.

Heat 2 tbsp coconut oil in a large pot or wok. Add meat and paste and cook stirring frequently until paste is fragrant. Tie each lemongrass stalk into a tight knot and add into the pot along with coconut cream, desiccated coconut and cinnamon sticks. Season well with salt.

Bring to the boil and then reduce heat and simmer for 1 -1 1/2 hours until sauce is reduced and meat is tender. Remove from heat and discard lemongrass and cinnamon sticks. Add more salt if necessary and a squeeze of lemon juice. Serve as is or over cauliflower rice.




Nutritional Info:

Cals – 1062.5

Fat – 93.7g

Protein – 44.9g

Total Carbs – 16.6g

Fibre – 6.6g

Sugars – 7.5g

Net Carbs – 10g


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