Keto Rendang Daging Sapi (Beef Rendang)

Ingredients

• about 910 g Beef Chuck
• 2 cans Coconut Milk
• 5.08 cm Galangal
• 2 stalks Lemongrass
• 5 leaves Kaffir Lime Leaves
• 1 tablespoon Coconut Sugar Substitute
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Turmeric Powder
• 5.08 cm Ginger
• 6 cloves Garlic
• 8 medium Shallots
• 4 small Red Chilies
• 2 tablespoons Coconut Oil

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 food processor, combine the 5.08 cm of Ginger, 6 cloves of Garlic, 8 medium Shallots, and 4 small Red Chilies. Process until you have a fine paste.
3. 3Heat the 2 tablespoons of Coconut Oil in a large heavy-bottomed pot or Dutch oven over medium heat, which is about 165°C.
4. 4Add the spice paste to the hot oil and cook, stirring constantly, for 2-3 minutes until it smells fragrant.
5. 5Add the about 910 g of Beef Chuck cubes to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
6. 6Pour in the 2 cans of Coconut Milk. Add the 5.08 cm of Galangal, 2 stalks of Lemongrass (bruised or cut into pieces), 5 leaves of Kaffir Lime Leaves, 1 tablespoon of Coconut Sugar Substitute, 2 teaspoons of Ground Coriander, 1 teaspoon of Ground Cumin, and 1 teaspoon of Turmeric Powder. Stir everything together and bring the mixture to a gentle simmer.
7. 7Reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours. Stir occasionally to prevent the bottom from sticking. The beef is ready when it is very tender and the sauce has thickened considerably, with the oil separating slightly.
8. 8Remove the pieces of galangal and lemongrass before serving. Serve the Keto Rendang Daging Sapi hot.

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