Keto Beef Rendang

Ingredients

• about 910 g Beef chuck, cubed
• 2 cans Coconut milk
• 2 stalks Lemongrass
• 5.08 cm Galangal
• 5.08 cm Ginger
• 6 cloves Garlic
• 8 Shallots
• 4-6 Red chilies
• 2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 5 Kaffir lime leaves
• 2 tbsp Coconut aminos
• 1 tbsp Tamarind paste
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the spice paste: Peel and roughly chop the 2 stalks of lemongrass (white parts only), 5.08 cm of galangal, 5.08 cm of ginger, 6 cloves of garlic, and 8 shallots. Remove the stems from the 4-6 red chilies. Place all these prepared ingredients into a blender or food processor and blend until you have a smooth paste. If needed, add a tablespoon of water to help it blend.
2. 2Combine all ingredients in a pot: In a large, heavy-bottomed pot or Dutch oven, add the spice paste you just made. Add the about 910 g of cubed beef chuck, 2 cans of coconut milk, 2 tsp of turmeric powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder, 5 kaffir lime leaves, 2 tbsp of coconut aminos, 1 tbsp of tamarind paste, and 1 tsp of salt. Stir everything together until the beef is evenly coated with the paste and liquids.
3. 3Simmer the rendang: Place the pot over medium-high heat (around 190.6°C / 190°C) and bring the mixture to a boil. Once boiling, immediately reduce the heat to low (around 93.33°C / 95°C), cover the pot tightly with a lid, and let it simmer gently for 2 to 3 hours. Stir the contents every 30-45 minutes to prevent anything from sticking to the bottom of the pot. The beef is done when it is very tender and can be easily pulled apart with a fork.
4. 4Reduce the sauce: After the beef is tender, remove the lid from the pot. Increase the heat to medium (around 148.9°C / 150°C) and continue to cook, uncovered, for another 30 minutes. Stir more frequently during this stage. This step allows the sauce to thicken and the flavors to become more concentrated. The rendang is ready when the sauce has reduced to a thick, rich consistency that coats the beef.
5. 5Serve the Beef Rendang: Carefully ladle the hot Beef Rendang into serving bowls. This dish is best served immediately.

Substitutions

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