Beef Rendang Curry

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  • 4 stalk Fresh Lemongrass - white part only, chopped
  • 1.5 inch Fresh Ginger - grated
  • 1.5 inch Galangal (Siamese Ginger) - fresh and grated
  • 0.75 inch Fresh Turmeric - grated
  • 4 Green Onion - chopped,(green part only)
  • 1 Cayenne Pepper - chopped
  • 2 Cayenne Pepper - dried
  • 8 Kaffir Lime Leaves
  • 1 teaspoon Sea Salt
  • 4 tablespoon Coconut Oil
  • 2 pound Beef Chuck - steak,cubed
  • 1 cup Bone Broth
  • 1 cup Coconut Milk
  • 1 stick Cinnamon
  • 4 Bay Leaf
  • 3 Whole Green Cardamom Pods
  • 3 Star Anise
  • 1 Lime - juiced
  • 1 teaspoon Sea Salt
  • Make the Redang Paste… place the lemongrass, ginger, galangal, turmeric, green onions cayenne pepper, dried chili peppers, kaffir leaves and a pinch of salt in a food processor with 4 tablespoons of water and blend until smooth. If the paste is too thick, add 1 extra tablespoon of water at a time until it blends thoroughly.
  • Make the Beef Curry… heat a large, heavy-based skillet over medium heat. Melt the coconut oil, then pour in the spice paste. Cook for 3–4 minutes, stirring continuously. Add in the beef, broth, coconut milk, cinnamon stick, bay leaves, cardamom pods, and star anise. Bring to a boil, then reduce the heat to very low. Cook for 2–3 hours or until the meat is very tender, the liquid has evaporated, and the fat has rendered out of the beef. Stir every 20 minutes to ensure the curry doesn’t burn on the bottom of the pan. Stir in the lime juice and season with salt as necessary.
  • If you can wait, serve this the day after cooking as
  • the flavors will have developed even further.
Serve with 1/2 cup well cooked white jasmine rice.
Feel free to replace bone broth with equal amounts of water or low FODMAP broth.


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