Paleo Beef Rendang

Dive into the rich, aromatic world of *Paleo Beef Rendang*, a modern twist on the classic Indonesian dish that's perfect for those following a paleo diet. This slow-cooked masterpiece features tender cubes of beef chuck simmered in a luscious, creamy sauce made from coconut milk, coconut aminos, and a fragrant blend of spices like turmeric, coriander, and cinnamon. Fresh lemongrass, lime leaves, and red chili peppers add bold, authentic flavors, while the use of coconut oil keeps it dairy-free and paleo-friendly. Cooked low and slow for maximum flavor, this rendang boasts melt-in-your-mouth beef and a thick, caramelized sauce that's utterly irresistible. Serve it with cauliflower rice or roasted vegetables for a hearty, grain-free meal that's packed with flavor and nutrition. Whether you're a rendang enthusiast or new to this traditional dish, this paleo version is sure to impress your taste buds while staying true to your healthy lifestyle!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Trim the beef chuck into 1-2 inch cubes and set aside.

Step 2

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.

Step 3

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.

Step 4

Heat the coconut oil in a large pot over medium-high heat. Add the spice paste and sauté for 3-4 minutes until fragrant.

Step 5

Add the beef cubes into the pot and stir until the meat is well coated with the spice paste and begins to brown.

Step 6

Pour in the coconut milk and coconut aminos, stirring to combine.

Step 7

Add the bruised lemongrass stalks, lime leaves, sea salt, black pepper, and the cinnamon stick into the pot.

Step 8

Bring the mixture to a gentle simmer, then lower the heat to medium-low and cover the pot.

Step 9

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.

Step 10

Remove the lime leaves, lemongrass, and cinnamon stick before serving.

Step 11

Adjust seasoning if necessary, and serve the paleo beef rendang with cauliflower rice or your choice of vegetables.

Nutrition Facts

Serving size	(1878.4g)

Amount per serving	% Daily Value*
Calories	2925.5

Total Fat 166.3g	0%
Saturated Fat 86.7g	0%
Polyunsaturated Fat 7.8g
Cholesterol 834.6mg	0%
Sodium 6510.6mg	0%
Total Carbohydrate 123.3g	0%
Dietary Fiber 12.7g	0%
Total Sugars 49.7g
Protein 246.3g	0%

Vitamin D 36.3IU	0%
Calcium 387.4mg	0%
Iron 47.5mg	0%
Potassium 5148.8mg	0%

*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.

Source of Calories

Fat: 50.3%

Protein: 33.1%

Carbs: 16.6%