Looking for a dish that's both satisfying and healthy? Look no further than our indulgent Beef Rendang! This Indonesian specialty is a type of curry that uses a mouth-watering blend of spices and coconut milk to really bring out the flavor of the meat.
Beef Rendang
Though it may sound complicated, with just a few simple steps you can whip up a pot of beef rendang that your friends and family will absolutely adore. At the heart of this dish is the beef, which we turn into a tender, melt-in-your-mouth masterpiece with a combination of warm herbs and spices.
While beef rendang would be plenty delicious on its own, we highly recommend serving it with a side of steamed broccoli or cauliflower rice, as these veggies will help soak up the flavorful sauce and provide a nutrient-rich complement to the dish.
Ingredients
Serves: 4 Prep Time: 20 minutes Resting Time: 4 hours Cook Time: 2 hours 55 min
• 2 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric
• 1 onion
• 4 garlic cloves
• 1-inch piece of fresh ginger
• 1 red chili,
• 2 lbs stewing beef
• 2 cans of coconut milk
• ½ cup desiccated coconut
• 1 stem of lemon grass
• 1 cinnamon stick or ½ teaspoon ground cinnamon
• ⅓ cup fresh cilantro
How to Make Beef Rendang
Start by roasting the coriander and cumin. Place into a small skillet and cook for 2 minutes over medium heat. Then, you will place these, into a food processor with the onion, garlic, ginger, chili, and turmeric. Pulse until it becomes a smooth puree.
Now, coat the beef in the mixture and then cover and refrigerate for at least 4 hours.
After the meat has marinated, pour it into a Dutch oven or large pot alongside the coconut milk, coconut, lemongrass, and cinnamon. Bring this mixture to a boil, then reduce the heat to low and let it simmer uncovered for 2 ½ hours. Stir occasionally.
Remove the cinnamon stick and lemon grass stem, then increase the heat and cook for another 25 minutes. Once all of the liquid has evaporated, it's finished cooking and can be served with fresh chopped cilantro on top.
More Paleo Beef Recipes
Beef is a staple in most paleo diets, but it never has to be boring. Check out the recipes below and add them to your menu for a fresh new flavor at your dinner table.
- Crockpot Bolognese Sauce Recipe
- Slow Cooker Sloppy Joes Recipe
- 21 Paleo Slow-Cooker Recipes
- Cabbage Soup Recipe
- Slow Cooker Pulled-Beef Recipe
- Easy Slow Cooker Beef And Onion Stew
📖 Recipe
Paleo Beef Randang
Ingredients
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- 1 onion chopped
- 4 garlic cloves coarsely chopped
- 1 inch fresh ginger coarsely chopped
- 1 red chili seeded and coarsely chopped
- 2 lbs stewing beef cubed
- 27 oz coconut milk 2 cans
- ½ cup desiccated coconut
- 1 stem lemon grass trimmed and bruised with the side of a knife
- ½ teaspoon ground cinnamon
- ⅓ cup fresh cilantro leaves for garnishing
Instructions
- Dry roast 2 teaspoon coriander seeds and 1 teaspoon cumin seeds in a frying pan over medium heat until fragrant (about 2 minutes).2 teaspoon coriander seeds, 1 teaspoon cumin seeds
- In a food processor, combine the roasted coriander and cumin with 1 chopped onion, 4 coarsely chopped garlic cloves, 1 inch of coarsely chopped fresh ginger, 1 seeded and coarsely chopped red chili, and ½ teaspoon turmeric. Process into a smooth purée.1 onion, 4 garlic cloves, 1 inch fresh ginger, 1 red chili, ½ teaspoon turmeric
- Coat the stewing beef cubes with the purée and marinate in the refrigerator for at least 4 hours.2 lbs stewing beef
- In a pot, add the marinated beef, 2 cans of coconut milk, ½ cup of desiccated coconut, 1 trimmed and bruised stem of lemongrass, and either 1 cinnamon stick or ½ teaspoon ground cinnamon. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 2 ½ hours, stirring occasionally until the beef is fork-tender.27 oz coconut milk, ½ cup desiccated coconut, 1 stem lemon grass, ½ teaspoon ground cinnamon
- Remove the cinnamon stick and lemongrass stem.
- Increase the heat to medium-high and cook for another 25 minutes, stirring frequently, until all the liquid has evaporated.
- Serve the beef rendang garnished with fresh cilantro leaves.⅓ cup fresh cilantro leaves
Notes
- Full-fat canned coconut milk is the best option for this recipe.
- Serve this over cauliflower rice.
Avril says
Thank you so much for this beautiful Beef Rendang recipe.
It was full of flavour and the meat was so tender.
Enjoyed by everyone who ate it