Beef Rendang

Rendang short rib style

So since our Paleo workshop I have gotten many emails regarding the meat dish I brought.

The meat dish is a dish I grew up eating in Indonesia called Rendang. It is a slow stewed beef in a coconut milk based broth.

The prep time is about 20-30 minutes, and too really make the meat melt in your mouth you should cook it for at least an 1.5-2 hours. (A slow cooker would be perfect)

Ingredients:
3 cloves of garlic
10 red chili peppers
1 tbs fresh ginger grated
5 lemon grass
2 tsp coriander
2 tsp fennel
2 tsp cumin
pinch of nutmeg
1 tbs coconut oil (sub with olive oil)
1 1/4 lbs beef stew meat cut into 1 inch cubes
2 cups shredded coconut (toasted)
2 Onions diced
5 whole cloves
1 cinnamon stick
1 2/3 - 2 cups of coconut milk
1 cup water
salt to taste

Directions:

1. You can either toast your own coconut or by it prepackaged.
   
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste. Mix in the coriander, fennel, cumin and nutmeg.
3. Use half of the mix to marinate the cubed meat in the refrigerator while preparing the rest of dinner (15-30min).
4. In a deep cooking pan cook the onions until translucent then add the other half of the mix with the coconut, cloves, cinnamon stick, coconut milk , and water simmer for 5-10min.
   
5. Add marinated meat and bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Now my version is a slimmed down Paleo version of the original (no potatoes). If you get a chance and you want to try a more traditional version of the recipe check out this video series: Part 1 Part 2