Paleo Beef Rendang with Coconut Cauliflower Rice

Ingredients

• 2 lbs Beef Chuck
• 2 cans Coconut Milk
• 2 tbsp Ginger
• 4 cloves Garlic
• 2 stalks Lemongrass
• 2 tsp Turmeric Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tbsp Chili Paste
• 2 tbsp Coconut Aminos
• 4 cups Cauliflower Rice
• 1 tbsp Coconut Oil

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, combine the 2 lbs beef chuck, 2 cans coconut milk, 2 tbsp ginger, 4 cloves garlic, 2 stalks lemongrass, 2 tsp turmeric powder, 1 tsp cumin, 1 tsp coriander, 1 tbsp chili paste, and 2 tbsp coconut aminos.
2. 2Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 30 minutes to 2 hours, or until the beef is very tender and the sauce has thickened considerably. Stir occasionally to prevent sticking.
3. 3While the beef is simmering, prepare the cauliflower rice. Heat 1 tbsp coconut oil in a separate large skillet over medium heat (350°F / 175°C). Add the 4 cups cauliflower rice to the skillet and sauté for 5-7 minutes, stirring frequently, until it is tender.
4. 4Add 1/2 cup of the remaining coconut milk (from the 2 cans) to the cauliflower rice in the skillet. Stir well and continue to simmer for 5 minutes, allowing the cauliflower rice to absorb the coconut milk and become infused with flavor. Season with a pinch of salt if desired.
5. 5Once the beef is tender and the rendang sauce has thickened, remove the lemongrass stalks from the pot. Serve the rich beef rendang spooned generously over the fluffy coconut cauliflower rice.

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