Paleo Beef Randang

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Try our flavorful Paleo beef rendang recipe, featuring tender stewed beef in aromatic spices. A delicious and wholesome meal option.

Course Main Dish

Cuisine Indonesian

Keyword Beef Rendang, beef stir fry, marinated beef

Prep Time 20

Cook Time 2 55

Marinating Time 4

Total Time 7 15

Servings

Calories 1052kcal

Cost $15

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