Diet-Friendly Beef Rendang with Macadamia Nuts

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This Beef Rendang with macadamia recipe is Paleo-friendly, Gluten-free, works perfectly with the Perfect Health and the Whole30 diets!

Diet-Friendly Beef Rendang with Macadamia Nuts

Prep Time: 3 hours

Yield: 4-6 servings


    Spice Paste:
  • 1 red or orange bell pepper, stems and seeds removed, coarsely chopped
  • 5 shallots, quartered (about 1 cup)
  • 4 cloves garlic
  • 1″ ginger, peeled and coarsely chopped (or 1/2 tsp ground ginger)
  • 1″ galangal, peeled and coarsely chopped (see note below)
  • 1 small handful UKWAZI macadamia nuts (about 8 nuts)
  • 1 spicy chile (jalapeno, habanero, bird’s eye, etc) to taste
  • 2 tsp salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cloves (or 1 tsp whole cloves)
  • 1/2 tsp ground nutmeg
  • 1 (14oz) can coconut milk
  • 2-3 lbs chuck or boneless short ribs, cut into 1 1/2″ chunks
  • 4 stalks lemongrass, cut into 3″ pieces
  • 1 cinnamon stick
  • 7 kaffir lime leaves (aka makrut leaves)
  • 1 bay leaf


  1. Combine the spice paste ingredients in a blender and blend into a fine paste. Warm a large skillet or dutch oven over medium heat, then add the blended spice paste; simmer until aromatic, about 5 minutes. Add the remaining ingredients and carefully stir until well combined.
  2. Reduce the heat to medium-low and simmer, stirring every 10-15 minutes to prevent scorching, until the liquid has evaporated, the beef fat is rendered, and oil appears on the surface. It should take 2-3 hours. Reduce the heat to low if the sauce simmers too rapidly and appears to be boiling rather than simmering. The curry should have a slightly dry and oily texture.


** If you can’t find galangal locally, you can buy it dried online; soak it in warm water for an hour before blending with the spice paste. Otherwise, simply double the amount of ginger and omit the galangal – easy!

Recipe by The Domestic Man

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