Slow Cooker Beef Rendang Curry
October 9, 2017
Slow cooker beef rendang curry is delectable aromatic Indonesian curry made with delicious spices that is super simple with the help of the crockpot (slowcooker). (keto-friendly/low carb)
Slow Cooker Beef Rendang is slightly spicy from the garlic chili, warming from the ginger, aromatic from the lemon grass absolutely sublime and tender!
The slow cooker is the key to making this high maintenance dish down to low maintenance dish. You just pop in a few spices, herbs, beef and let your slow cooker do the work while you are at work, school or running errands. Then finish the rest on the top of the stove when you get home.
We know how difficult it is to get Asian ingredients when you do not have access to an Asian market so we went to work to test and find ingredients you can also find in a western food market. Have you ever tried Gourmet Herbs and Spices Garden Stir in pastes? We absolutely love these. This is not a sponsored post or an affiliate link we just really like this product and it saves time. However, if you are living in Asia then go for fresh all the way. Fresh lemongrass, fresh galangal, fresh kaffir lime leaves, fresh chili and fresh shallots. We removed some of the hard to find spices and herbs and made substitutions to meet the needs of those wanting to try a delicious Indonesian dish but those that have difficulty finding the ingredients abroad.
One fun fact is that once your beef is cooked either on high for 4 hours or low for 8 in the slow cooker, the fun part is watching the coconut milk and spices change colors and the coconut milk cracks and the beef gets little delicious crunchy browned bits on the end. Seriously this is the most delicious part. Here is a photo at the start of the cooking process.
Here is a photo at the end of the cooking process.
Slow cooker beef rendang curry is a dry curry so there is not going to be a thick curry sauce BUT there is going to be so much flavor packed in one bite you won’t be able to stop eating it.
What happens as the slow cooker beef rendang curry cooks on top of the stove is that the coconut broth starts to thicken and combine with the herbs and spices and then it will crack. All that will be left is the delicious spiced beef and coconut essence.
We made this our slow cooker beef rendang keto-friendly/low carb, gluten-free, dairy free and diabetic friendly. Instead of rice we made stir fried cauliflower rice on the side. If you are not watching your carbs, then make delicious Thai Jasmine rice on the side.
We always crave curries when the weather starts to cool down. Have you tried our Crockpot Thai Turkey Tenderloin, Tasty Thai Curry Bowls or our Halibut Coconut Curry in a Hurry?
Slow Cooker Beef Rendang Curry
October 9, 2017
Slow cooker beef rendang curry is delectable aromatic Indonesian curry made with delicious spices that is super simple with the help of the crockpot. (keto-friendly/low carb)
- Prep: 10 mins
- Cook: 4 hrs 30 mins
- Yields: 4 servings
Ingredients
Beef Chuck roast - 2 pounds (uncooked)
Anise – 2 whole (1/4 teaspoon ground)
Cinnamon – 1 stick or ½ teaspoon ground
Cardamom – 5 cardamon pods (or 1 teaspoon ground cardamom)
Lemongrass paste 3 tablespoons (or 3 fresh bashed and cut to release the essence)
Chili paste – 2 tablespoons (or as desired for level of heat)
Ginger (1 inceh knob peeled and grated) or 2 tablespoons of ginger paste
Sugar – 1 teaspoon (we used sugar free alternative) but palm sugar or brown sugar is delicious if you are not watching your carbs.
Coconut milk – 1 can (we used regular full fat)
Directions
1In the slow cooker add beef, onion, garlic, anise, cardamom, turmeric, lemongrass, chili paste, ginger, sugar or sugar alternative, salt and pepper to taste and cook on high for 4 hours or low for 8 hours. Beef should be fall apart tender.
2Remove the whole Star Anise, cinnamon stick and cardamom pods and discard. Remove beef from slowcooker and add to a large skillet or wok AND all the delicious juices from the beef. Add the coconut milk and cook over medium high until the coconut milk is reduced and the curry is dark and luscious in color. Most of the curry sauce will be gone at this point and all is left from the curry sauce is the oil from the coconut milk and the beef. Carefully brown the beef in all sides to get those delicious little crispy edges. Adjust seasoning as needed.
3Serve your slow cooker beef rendang Curry in a bowl with a side of cauliflower rice or jasmine rice. Garnish with squirt of fresh lime juice and cilantro. Enjoy!
