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Paleo Beef Rendang Recipe
Begin by smashing the nutmeg with the back of your knife.
Wash chiles and trim the ends off.
Toss crushed nutmeg and chiles into the bowl of a food processor along with the whole cloves, macadamia nuts, peeled garlic, shallots, ginger, galangal, turmeric and coconut oil.
Process until mixture forms a paste. You will have to stop the processor and scrap down the sides a couple of times.
Grab lemongrass, wash and trim ends. Use the back of your knife to pound the stalks so that they are pliable. Knot each one and set aside.
Place beef in a dutch oven (or other heavy-bottomed pot) and combine with spice paste (I used my hands).
Sprinkle with kosher salt, toss in cinnamon, kaffir lime and knotted lemongrass.
Finally, pour in coconut milk and stock.
Place pot on burner and bring mixture to a boil. Once boiling, lower heat to medium low and cook three hours, stirring frequently (every 15 to 20 minutes) so that coconut milk doesn't burn.
After three hours, remove cinnamon, lemongrass and kaffir lime leaves and continue cooking an additional 20 to 30 minutes until sauce is thick and sticks to the back of a spoon. [img src="http://www.everydaymaven.com/wp-content/uploads/2013/04/IMG_9175.jpg" width="550"]
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.