4 Serves
73 Mins
Prepare the beef chuck by cutting it into uniform cubes and gather the Rendang spice paste and coconut milk.
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SpanishVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
183 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
419 mg / 1,250 mgPotassium
966 mg / 4,700 mgSodium
363 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
12 g / 28 gSugar
6 g / 50 gSaturated Fat
40 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Add the Rendang spice paste to the pot and sauté until fragrant, then stir in the beef chuck to brown the meat on all sides.
Pour in the coconut milk and bring the mixture to a gentle simmer, allowing it to cook until the liquid reduces and the beef becomes tender.
Season the dish with salt and pepper to taste before serving hot.
4
g19
g30
g
Moroccan
Italian