Slow Cooker Beef Rendang Curry
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)
Servings: 6
Calories: 421kcal
Ingredients
- 2 pounds Beef Chuck roast
uncooked cut into large cubes - 1 Onion peeled and chopped
- 3 cloves Garlic
peeled and minced - 2 whole star Anise or ¼ teaspoon ground
- 2-3 stick Cinnamon
or 1 heaping teaspoon ground - 5 pods Cardamom freshly ground (or 1 teaspoon ground cardamom)
- 1 teaspoon Turmeric dried ground
- 3 tablespoon Lemongrass paste
(or 3 fresh bashed and cut to release the essence) - 2 teaspoon Chili paste to 2 tablespoons (or as desired for level of heat)
- 1 inch Ginger
knob peeled and grated) or 2 tablespoons of ginger paste - 1 teaspoon Sugar (we used sugar free alternative) but palm sugar or brown sugar is delicious if you are not watching your carbs.
- Salt and pepper
to taste - 1 cube beef bouillon gluten free
- 13.5 oz Coconut milk – 1 can (we used regular full fat) full fat
- 1-2 tablespoon Lime juice
upon serving - Cilantro
garnish optional - Cauliflower rice or regular jasmine rice optional, served on the side
Instructions
- In the slow cooker add beef, onion, garlic, anise, cinnamon, 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.
- Remove the whole Star Anise, cinnamon stick and cardamom pods and discard.
- Next, remove the beef AND all the delicious juices from the slow cooker (crockpot) and place into a large skillet or wok. Add the beef bouillon cube.
- Add the coconut milk to the beef mixture in the skillet or wok. Cook over medium high until the coconut milk is reduced and the curry and beef is dark and luscious in color. Most of the curry sauce will be gone at this point. 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.
- Serve 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!
Notes
Leftovers can be stored in the refrigerator for 3 days or in the freezer for up to 2 months.
Nutrition
Serving: 1g | Calories: 421kcal | Carbohydrates: 8g | Protein: 31g | Fat: 31g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 135mg | Potassium: 736mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 6mg