Rice 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
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)
Can be omitted
jasmine rice
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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