Keto Beef Rendang with Coconut Cauliflower Rice

Ingredients

• 2 lbs Beef chuck
• 2 cans Coconut milk (full-fat)
• 4 cups Cauliflower rice
• 2 tbsp Ginger
• 4 cloves Garlic
• 2 stalks Lemongrass
• 2 tbsp Galangal
• 2 tsp Turmeric powder
• 2 small Chili peppers
• 1/4 cup Coconut flakes (unsweetened)
• 2 tbsp Coconut oil
• 4 leaves Lime leaves

Instructions

1. 1Cut the 2 lbs of Beef chuck into 1-inch cubes.
2. 2In a blender or food processor, combine the 2 tbsp of Ginger, 4 cloves of Garlic, 2 stalks of Lemongrass, 2 tbsp of Galangal, 2 tsp of Turmeric powder, and 2 small Chili peppers. Process until a smooth paste forms.
3. 3Heat the 2 tbsp of Coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat (approximately 300°F / 150°C). Add the prepared spice paste and sauté for 5 minutes, stirring frequently, until it becomes very fragrant and slightly darkened.
4. 4Add the 2 lbs of cubed Beef chuck to the pot and sear on all sides for 8-10 minutes, until browned. Pour in the 2 cans of full-fat Coconut milk and add the 4 Lime leaves. Stir everything together and bring the mixture to a gentle simmer over medium heat (approximately 200°F / 93°C).
5. 5Reduce the heat to low (approximately 180°F / 82°C), cover the pot with a lid, and simmer for 2.5 to 3 hours. The beef should become very tender, easily shreddable with a fork, and the sauce will have thickened considerably, reducing by about half.
6. 6During the last 20 minutes of the beef cooking time, heat a separate large skillet over medium heat (approximately 300°F / 150°C). Add the 4 cups of Cauliflower rice and the 1/4 cup of unsweetened Coconut flakes. Sauté for 5-7 minutes, stirring occasionally, until the cauliflower rice is slightly softened and the coconut flakes are lightly toasted and fragrant.
7. 7Carefully remove the 4 Lime leaves from the finished Beef Rendang. Serve the hot Beef Rendang immediately over the prepared Coconut Cauliflower Rice.

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