Keto Rendang Daging (Beef Rendang)

Ingredients

• about 910 g Beef chuck
• 2 cans Coconut milk
• 2 stalks Lemongrass
• 5.08 cm Galangal
• 5.08 cm Ginger
• 6 cloves Garlic
• 8 pieces Shallots
• 4 pieces Chili peppers
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 1.5 teaspoon Salt
• 0.5 teaspoon Pepper

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

Instructions

1. 1Cut the about 910 g of Beef chuck into 2.54 cm cubes.
2. 2In a blender or food processor, combine the 2 stalks of lemongrass (trimmed and roughly chopped), 5.08 cm of galangal (peeled and roughly chopped), 5.08 cm of ginger (peeled and roughly chopped), 6 cloves of garlic (peeled), 8 pieces of shallots (peeled and halved), 4 pieces of chili peppers (stems removed), 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of cumin powder. Blend until you have a fine paste.
3. 3Place the about 910 g of Beef chuck cubes into a large, heavy-bottomed pot. Add the blended spice paste and 2 cans of coconut milk to the pot. Stir everything together to ensure the beef is well coated.
4. 4Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 2 to 3 hours. Stir occasionally to prevent sticking. The beef is done when it is very tender and the sauce has thickened considerably, resembling a rich, dark gravy.
5. 5Once the rendang has reached the desired tenderness and thickness, stir in the 1.5 teaspoon of salt and 0.5 teaspoon of pepper. Continue to simmer for another 5 minutes, stirring, to allow the seasonings to meld.

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