Breastfeeding Friendly Gluten Free Beef Rendang
Total time3 hr
Prep time30 min
Cook time2 hr 30 min
4.7(26)
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Learn more āIngredients
6 servings
For the beef
- 2 Ā½ lb beef chuck, cut into 2-inch cubes
- 1 tsp kosher salt
- Ā½ tsp black pepper
For the spice paste (rempah)
- 6 dried red chilies, stems and seeds removed, soaked in hot water 10 minutes
- 4 shallots, roughly chopped
- 5 cloves garlic, roughly chopped
- 1 stalk lemongrass, white and pale-green parts only, roughly chopped
- 1 inch fresh galangal, peeled and roughly chopped
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 1 inch fresh ginger, peeled and roughly chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
For the braise
- 3 tbsp coconut oil
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup beef broth
- 2 stalks lemongrass, bruised and tied in a knot
- 4 kaffir lime leaves
- 1 cinnamon stick
- 3 whole cloves
- 2 star anise
- 1 tbsp palm sugar or light brown sugar
- 2 tbsp tamari
- Ā½ cup unsweetened desiccated coconut, toasted
- salt, to taste
For serving
- steamed jasmine rice, for serving (optional)
- fresh cilantro leaves, for serving (optional)
- sliced red chili, for serving (optional)
Instructions
- 1
Drain the soaked dried chilies and add them to a food processor or blender along with the shallots, garlic, chopped lemongrass, galangal, ginger, turmeric, and coriander. Process, scraping down the sides as needed, until a smooth, cohesive paste forms, about 2ā3 minutes. Add 1ā2 tbsp water if needed to help the paste come together.
- 2
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
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