Low-Carb Rendang

Rendang is a classic stew from Indonesian cuisine. Traditional rendang is made by simmering pieces of beef in coconut milk and spices for a few hours.

The meat is often completely reduced until the coconut milk has evaporated. This makes the meat nice and tender and the herbs are well absorbed. This delicious stew is extremely popular both inside and outside Indonesia. In 2011, Indonesian rendang was named the most delicious dish in the world by a consumer panel of CNN. You can easily make rendang yourself with a ready-made bumbu (herb paste).

However, these herbal pastes often contain unnecessary carbohydrates and added sugar. We have therefore chosen to make our rendang with loose herbs. As a result, a serving contains only 4.2 g of carbohydrates. We have also adhered to the traditional method of preparation, resulting in a creamy low-carbohydrate rendang with spicy and tender beef.

Tips: This is a basic recipe for low-carb rendang. You can add additional spices to taste. For example, make the rendang spicier by adding an extra red pepper or clove of garlic.

The rendang is delicious to eat as a low-carb dinner with a portion of cauliflower rice and green beans. We hope you like it so much too! Let us know how it tasted by posting a comment at the bottom of the page.

Check out our other low-carb stew recipes for more inspiration.


800 gr ribs

2 onions

1 red pepper

2–3 cloves of garlic

fresh ginger (3 cm)

1 tsp laos

2 tsp turmeric

1 tsp cumin powder

1 tsp coriander, ground

2 stalks lemongrass

1/2 stock cube

1 bay leaf

2 tbsp olive oil

1 tbsp tomato puree

400 ml canned coconut milk

Preparation method

Cut the ribs into small cubes and season with salt and pepper. Then chop the onion, press the garlic and cut the red pepper and ginger into small pieces. Heat a dash of olive oil in a casserole and brown the pieces of meat on all sides.

Add the chopped onion, garlic and red pepper to the pan and fry for 2 minutes. Then add the ginger and the rest of the spices to the pan and fry for a minute. Meanwhile, crush the lemongrass stalks. You do this by tapping the stems a few times with the blunt side of a knife. Add the stems to the pan together with the coconut milk, tomato puree, stock cube and bay leaf.

Reduce the heat to low and let it simmer gently for 2 hours with the lid on the pan. Stir the pan occasionally to prevent the meat from sticking. Remove the lid after 2 hours and let the rendang simmer for another 10-15 minutes to thicken the sauce.

When the rendang is ready, remove the bay leaf and lemongrass stalks from the pan. Divide the rendang among 4 plates and serve with a portion of cauliflower rice and green beans if desired.

Nutritional values

Serving Size: 1/4 of Total

Calories: 537

Fat: 40.0

Carbs: 4.2

Protein: 39.6

Prep time: 15

Cooking time: 135

Total time: 150

Servings: 4 servings

Category: Main course

Cuisine: Indonesian

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