Beef Rendang Recipe (Indonesian Braised Short Ribs)
BEEF RENDANG RECIPE (INDONESIAN BRAISED SHORT RIBS)
FOOD AS MEDICINE:
Grassfed beef is rich in anti-inflammatory and heart-healthy omega-3 fatty acids and CLAs and is free from added hormones and antibiotics found in conventionally raised animal products. Braising tough cuts of meat makes them fall-off-the-bone tender and creates a rich sauce with no extra work. A slow cooker brings this seemingly complex recipe together in a flash and the flavors will intensify as you eat the leftovers throughout the week. Try this delicious and nutritious beef rendang recipe!
Makes 6-8 servings
2 pounds beef short ribs
1 teaspoon sea salt
1 cinnamon stick, cracked
4 star anise
3 cardamom pods
2 Tablespoons coconut oil
3 stalks lemongrass, crushed and chopped into 2 inch sections
2 inches galangal or fresh ginger, sliced
4 cloves garlic, smashed
4 shallots, sliced
8-10 Thai chiles, stemmed
6 kaffir lime leaves, broken into pieces (can substitute zest and juice of 2 limes)
¼ cup coconut shreds, toasted, plus additional for garnish
2 teaspoons tamarind paste
1 cup coconut milk
1 teaspoon coconut palm sugar
3 cups bone broth, or enough to cover
green onions, thinly sliced for garnish
Season the short ribs all over with the sea salt. Heat a large cast iron skillet over medium high heat. Add the cinnamon stick, star anise and cardamom pods and toast, stirring frequently, until fragrant, about 1 minute. Set aside.
Add the coconut oil to the skillet one tablespoon at a time. Add the short ribs in batches and brown on all sides, about 3-4 minutes per side. Once browned, place in the slow cooker set to low. Place the lemongrass, galangal or ginger, garlic, shallots and chiles in a food processor and pulse until a paste is formed. Spread the paste all over the short ribs. Add the toasted cinnamon, anise and cardamom as well as the kaffir lime leaves and coconut shreds.
Mix together the tamarind paste and coconut milk and pour over the beef. Add a pinch of coconut sugar. Pour in enough bone broth to cover. Cook on low for 6-8 hours, until beef falls off the bone and is fall-apart tender. Serve with braising liquid as sauce and garnish with green onions and toasted coconut. Be sure to remove the cardamom, star anise and cinnamon stick before serving!
Nutrition facts serving: 333 Calories, 21g Fat, 15g Carbohydrates, 19g Protein
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished cookbook!