6 Serves
94 Mins
43 g
7 g
21 g
Season the beef generously with salt and black pepper on a cutting board.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
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Vitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
119 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
394 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
504 mg / 2,300 mgZinc
16 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat.
Sear the seasoned beef in the Dutch oven until browned on all sides, then remove and set aside.
Add the rendang spice paste to the Dutch oven and sauté until fragrant, then return the beef and pour in the coconut milk, simmering until the liquid reduces to a thick, dark coating.
Allow the beef to rest for 5 minutes before serving to ensure the meat remains succulent.
Beef Chuck Roast
Vegetable Oil
Rendang Spice Paste (Galangal, Lemongrass, Shallots, Chilies)
Vitamin A
4 µg / 900 µgVitamin C
3 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
119 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
394 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
6
g22
g13
g
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IndonesianZinc
16 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgAlcohol
0 g