Paleo Beef Rendang
Dive into the exotic flavors of Paleo Beef Rendang, a wholesome twist on the traditional Indonesian classic. This slow-cooked masterpiece combines tender beef chuck, creamy coconut milk, and aromatic spices like lemongrass, turmeric, coriander, and cinnamon to create a dish that's rich, deeply flavorful, and perfect for satisfying hearty cravings. Free from soy and sugar, this paleo-friendly rendition uses coconut aminos to enhance its savory profile, making it an ideal choice for those embracing clean eating. With the perfect balance of spice and creaminess, this dish simmers to perfection, yielding melt-in-your-mouth beef in a luscious, caramelized sauce. Serve it over cauliflower rice for a complete paleo meal that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 3 tablespoons coconut oil
- 2 tablespoons coconut aminos
- 1 can (13.5 oz) coconut milk
- 2 stalks fresh lemongrass stalks
- 1 large onion
- 2 inches ginger root
- 5 garlic cloves
- 3 red chili peppers
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 5 lime leaves
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cinnamon stick
Instructions
Trim the beef chuck into 1-2 inch cubes and set aside.
Peel and chop the onion, garlic, and ginger into rough pieces. Remove the outer layers from the lemongrass and bruise the stalks with the back of a knife to release the flavor. Slice the chili peppers, and adjust the quantity based on your heat preference.
In a blender or food processor, combine the chopped onion, garlic, ginger, chili peppers, ground turmeric, ground coriander, and a little water to make a smooth paste.
Heat the coconut oil in a large pot over medium-high heat. Add the spice paste and sauté for 3-4 minutes until fragrant.
Add the beef cubes into the pot and stir until the meat is well coated with the spice paste and begins to brown.
Pour in the coconut milk and coconut aminos, stirring to combine.
Add the bruised lemongrass stalks, lime leaves, sea salt, black pepper, and the cinnamon stick into the pot.
Bring the mixture to a gentle simmer, then lower the heat to medium-low and cover the pot.
Let it cook slowly for about 2.5 to 3 hours, stirring occasionally. Cook until the beef is tender and the sauce has thickened and is dark brown.
Remove the lime leaves, lemongrass, and cinnamon stick before serving.
Adjust seasoning if necessary, and serve the paleo beef rendang with cauliflower rice or your choice of vegetables.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 6511 mg | 283% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 49.7 g | ||
| Protein | 246.3 g | 493% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 387 mg | 30% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 5149 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
