Beef Rendang

1 from 2 votes

A Balinese style Beef Rendang based off the Beef Rendang from Maha Bunny Restaurant in Ubud.

Course Dinner, Lunch, Main Course

Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Indonesian, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword gluten free beef recipes, gluten free curry, keto beef recipes, keto curry, lchf beef recipes, lchf curry, low carb beef recipes, low carb curry, low carb nikki, paleo beef recipes, paleo curry

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 1062.5kcal

Ingredients

1 kg chuck or gravy beef, large dice
1 onion, roughly chopped
10 whole cloves
2 cinnamon sticks
4 tsp coriander seeds
4 tsp fennel seeds
4 tsp cumin seeds
4 garlic cloves
4 cm piece fresh ginger
1 tsp ground turmeric
1 long red chilli, deseeded
2 tbsp mild coconut oil
4 stalks lemongrass
1 cup desiccated coconut
800 ml coconut cream
salt

Instructions

Grind fennel, cumin, coriander, turmeric, cloves, chilli, onion, garlic and ginger in a mortar and pestle into a paste or blitz in a food processor. Mix paste together with beef and if possible marinate a few hours in the fridge.
Heat 2 tbsp coconut oil in a large pot or wok. Add meat and paste and cook stirring frequently until paste is fragrant. Tie each lemongrass stalk into a tight knot and add into the pot along with coconut cream, desiccated coconut and cinnamon sticks. Season well with salt.
Bring to the boil and then reduce heat and simmer for 1 -1 1/2 hours until sauce is reduced and meat is tender. Remove from heat and discard lemongrass and cinnamon sticks. Add more salt if necessary and a squeeze of lemon juice. Serve as is or over cauliflower rice.

Notes

Net Carbs - 10g

Nutrition