AIP beef rendang - slow-braised in coconut milk with galangal, lemongrass, and clove

Rendang asks something of you before the stove is even on. Galangal, fresh turmeric, kaffir lime leaves, lemongrass: not every grocery store stocks all 4, and some weeks that means a second stop to track them down. That cost is real, especially early on, when just getting food on the table already takes everything you have. Pay it when you can. This is a weekend project, not a Tuesday shortcut, and it does not pretend otherwise.

What you get back for the 2 hours or so of low heat is beef chuck that gives up its connective tissue and turns into gelatin and glycine, which the gut lining counts on as it rebuilds its barrier, one small piece of what the body is doing on its way to Remission. Beef itself is a source of zinc, involved in immune regulation. This is ordinary food doing ordinary work: feeding a body that is trying to heal itself, 1 slow-cooked meal at a time.

Build the paste first, sear the beef in batches so it browns instead of steams, and let the pot do the rest. Before you serve it, let the smell that has filled the kitchen register for a second. An animal gave you this dinner. A breath of gratitude before the first bite costs nothing and changes how the meal lands.

Ingredients

Curry paste:

• 1/3 cup finely shredded coconut flakes
• 3 shallots (7 oz total), roughly chopped
• 5 cloves garlic, roughly chopped
• 1+1/2 oz fresh galangal, peeled and roughly chopped
• 3/4 oz fresh ginger, peeled and roughly chopped
• 1/4 oz fresh turmeric, peeled and roughly chopped
• 2 stalks lemongrass, bashed and thinly sliced
• 6 large kaffir lime leaves, shredded
• 5 whole cloves
• 1+1/2 teaspoons coconut sugar
• generous pinch sea salt
• 2/3 cup + 2 tablespoons avocado oil

Curry:

• 2 tablespoons avocado oil
• 2 lb beef chuck steak, cut into 1+1/2 inch cubes
• 1/2 cup bone broth
• 2 cups coconut milk
• 6 kaffir lime leaves
• 2 stalks lemongrass, bashed and cut in half
• 2 tablespoons lime juice
• chopped cilantro, to serve

*No AIP swaps required. All spices in this recipe are root-, flower bud-, or leaf-based and are fully elimination-compliant. Serve with cauliflower rice rather than white rice (white rice is a stage 2 reintroduction).*

Method

Start with the paste. Combine all paste ingredients in a blender or food processor and process until smooth, scraping down the sides as needed. The paste will be thick and fragrant.

Heat 2 tablespoons of avocado oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, leaving space between pieces so the meat colors rather than steams. Set the browned beef aside.

Lower the heat to medium. Add the curry paste to the same pot and cook, stirring frequently, for 3 to 5 minutes until fragrant and deepened in color. The shallots and garlic will lose their raw edge and the whole cloves will bloom.

Return the beef to the pot. Pour in the bone broth and coconut milk. Add the whole kaffir lime leaves and the bashed lemongrass stalks. Stir to combine, then bring to a gentle simmer.

Cover and cook on low heat, stirring occasionally, until the beef is very tender - approximately 2 to 2+1/2 hours for chuck. Uncover for the final 30 minutes to allow the liquid to reduce. The sauce will thicken and the beef will absorb most of it, taking on a deeper, almost caramelized quality. Stir more frequently as it reduces to prevent sticking.

Remove the lemongrass stalks and whole kaffir lime leaves before serving. Stir in the lime juice. Taste and adjust salt. Scatter chopped cilantro over the top.

Instant Pot variation

Use the Saute function to cook the curry paste in avocado oil for 3 to 4 minutes until fragrant. Add the seared beef (sear in batches first using Saute, or in a separate pan), bone broth, coconut milk, kaffir lime leaves, and lemongrass. Seal the lid and cook on high pressure for 45 minutes. Allow a natural pressure release for 15 minutes, then vent. Remove the lid and use the Saute function to reduce the sauce for 10 to 15 minutes, stirring frequently, until thickened. Remove lemongrass and lime leaves, stir in lime juice, and top with cilantro. Note: the caramelized, dry finish characteristic of traditional rendang is difficult to achieve in the Instant Pot - the stovetop version is preferred for best results. Instant Pot times are estimated and untested; verify in your kitchen.

*Adapted from healingfamilyeats.com*