Keto Rendang Daging Sapi (Beef Rendang)

Ingredients

• 2 lbs Beef Chuck
• 2 cans Coconut Milk
• 2 inches 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
• 2 inches Ginger
• 6 cloves Garlic
• 8 medium Shallots
• 4 small Red Chilies
• 2 tablespoons Coconut Oil

Instructions

1. 1Cut the 2 lbs of Beef Chuck into 1-inch cubes.
2. 2In a food processor, combine the 2 inches 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 325°F (163°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 2 lbs 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 2 inches 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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