Keto Beef Rendang (Soy-Free)

Ingredients

• about 910 g Beef Chuck
• 2 cans Coconut Milk
• 5.08 cm Ginger
• 5.08 cm Galangal
• 2 stalks Lemongrass
• 6 cloves Garlic
• 4-6 Red Chilies
• 2 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 2 tbsp Coconut Aminos
• 1 cup Beef Broth

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

Instructions

1. 1Cut the about 910 g Beef Chuck into 2.54 cm cubes.
2. 2Peel and roughly chop the 5.08 cm Ginger, 5.08 cm Galangal, 6 cloves Garlic, and 4-6 Red Chilies. Trim the tough outer layers from the 2 stalks Lemongrass and roughly chop them. Place the ginger, galangal, lemongrass, garlic, and red chilies into a blender or food processor and blend until a smooth paste forms.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the spice paste and cook, stirring constantly, for 3-5 minutes until fragrant. Add the 2 tsp Turmeric Powder, 2 tsp Coriander Powder, and 1 tsp Cumin Powder and stir for another minute until combined.
4. 4Add the about 910 g Beef Chuck to the pot and stir to coat it with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the beef is browned on all sides.
5. 5Pour in the 2 cans Coconut Milk, 2 tbsp Coconut Aminos, and 1 cup Beef Broth. Stir to combine everything in the pot.
6. 6Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 2 to 2.5 hours, or until the beef is very tender and the sauce has thickened considerably. Stir occasionally to prevent the bottom from sticking.
7. 7Serve the Keto Beef Rendang hot.

Substitutions

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