Beef rendang curry

Ingredients

• Lemongrass

  Freshdirect

  ⅛ cup chopped raw or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Galanga Root

  Asian Items - Melissa's

  ¹⁄₁₆ cup or 8g

• Turmeric

  Spices, ground

  ⅓ tsp or 0.7g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Salt

  Table

  1 tsp or 6g

• Coconut oil

  4 tbsp or 54g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, select, raw

  2 lb or 907g

• Beef stock

  Soup, home-prepared

  1 cup or 240g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Limes

  Raw

  1 fruit or 67g

• Cloves

  Spices, ground

  1 tsp or 2g

• Bay Leaf

  Castella

  4 servings or 400g

• Anise Star

  Castella

  1 ½ teaspoon or 150g

Directions

1. (source: https://thehealthygut.com/recipes/beef-rendang-curry/) Place all of the rendang spice paste ingredients in a blender 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. Heat a large, heavy-based skillet over a medium heat. Melt the coconut oil, then pour in the spice paste. Cook for 3–4 minutes, stirring continuously. Add in the beef, stock, coconut milk, cinnamon stick, bay leaves, cardamom pods, cloves, 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. Remove the spices with a slotted spoon and discard. If you can wait, serve this the day after cooking as the flavors will have developed even further.

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