Mushroom Free Gluten Free Beef Rendang

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

4.7

(26)

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Ingredients

6 servings

For the beef

2 ½ lb beef chuck, cut into 2-inch cubes
1 tsp kosher salt
½ 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 tip
Ginger 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
½ 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 2–3 minutes. Add 1–2 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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