RENDANG BEEF SOUS VIDE (KETO)

This recipe is a compilation of various recipes found on the internet.

Ingredients:
700 g stewing beef (dutch: riblappen)
1 TSP salt (to season the meat)
2 TBSP coconut oil to sear the beef
dash of vinegar (to soften the meat connective tissue)
400 ml coconut milk
1-2 lemongrass (sereh), bruised with wooden stick (rolling pin)
3 Indonesian bay leaf (salaam or laurierblad if you can't find it)
3 Kaffir lime leaf (djeroek poeroet)

Ingredients for the bumbu:
1-3 TBSP sambal oelek or 1-2 fresh red chile pepper(s)
2-4 cloves chopped garlic
100-200 g chopped onion
1-2 TBSP fresh chopped ginger
1 TBSP fresh galangal (laos) or 2 TSP powder
2 TSP ground cumin (djinten)
2 TSP ground coriander (ketoembar)
1-2 TSP trassi
1/8-1/4 TSP ground cloves, be careful
1/4-1/2 ground curcuma (koenjit, dutch: geelwortel)
1/2 TSP mustard seed
20-30 g crushed candle nuts (kemire noten). If eaten raw candle nuts are a little toxic.

Proces all the ingredients for the bumbu in a foodprocessor or, even better although more time consuming, a mortar. This makes the Indonesian equivalent of what is called curry paste in India and in Thai cooking.

Season the beef with salt. Sear in hot coconut oil to brown a little,for only a few minutes. Take the beef out the pan and put it aside. Add the bumbu ingredients and simmer over low heat also a few minutes.

Add coconut milk, lemongrass, bruised with wooden rolling pin, bay leaves and lime leaves.
Cut the raw meat in pieces of 2,5-3 cm. Add to the sauce.

Put sauce and meat into a bag, add vinegar. Make vacuum and cook for 24 hours @ 74 ºC.

When finished strain sauce.

CARROT GINGER SOUP

This recipe is a variation on the one given in the (marvellous) book VEGAN KETO written by Liz MacDowell (2018).

Ingredients
30 ml extra-virgin olive oil
300 g thin (1mm, foodprocessor) sliced carrots
2 TBSP grated fresh ginger
400 ml bone broth
chili powder
1/2 TSP chili powder
400 ml full-fat coconut milk
2 lemongrass stalk, beaten with wooden hammer.
Grated zest of one lemon
Freshly ground black peper
Coriander, very fine sliced


Heat olive oil in a saucepan over medium heat. Add carrots and ginger. Let simmer and stir occasionally until carrots begin to soften.
Add the broth,  chili powder (be careful) and coconut milk. Turn heat low and simmer for about 20 minutes (@sous-vide temperature for vegetables: 85 ºC). Don't cover the pan once coconut milk is added.
Pour the soup into a blender until smooth.
To serve, divide soup over bowls and top with the lemon zest, freshly ground peper and a bit of sliced coriander.

Runderbotten bouillon (e: Bone Broth)

In de keto-wereld, waar weinig tot geen koolhydraten en suikers worden genuttigd en (intermitterend) vasten de gewoonste zaak is, maakt Bone Broth een geweldige opgang. Terug van weggeweest. Want voor onze grootmoeders was de bouillon de gewoonste zaak van de wereld, zoals kippenbouillon voor als je griep had.

2-3 kilo runderbotten.
- mergpijp
- ossenstaart
- schenkel
- als het kan ribben, kort gezaagd door de slager.
2 wortelen
2 preien
2 uien
een knolfookbol
2 stukken selderij
laurierblad
2 TSP zwarte peper
1 TBSP appelazijn

Runderbotten 20 minuten in over op 190 ºC op bakblik roosteren. Omdraaien en wortelen, prei, ui, knoflook erbij. Weer 20 minuten roosteren.
Overbrengen in pan met 3 l water op 85 ºC en voeg alle ingrediënten toe. 48 uur laten simmeren, dan af laten koelen, zeven.

In de koelkast een week houdbaar, in de vriezer 3 maanden.