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Slow Cooker Beef Rendang Curry / https://www.hwcmagazine.com
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5 from 2 votes

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)
 
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Mains
Cuisine: Indonesian
Servings: 6
Calories: 421kcal
Author: HWC Magazine

Ingredients

  • 2 pounds Beef Chuck roast
    uncooked
  • 1 Onion peeled and chopped
  • 3 cloves Garlic
    peeled and minced
  • 2 whole star Anise or ¼ teaspoon ground
  • 2-3 stick Cinnamon
    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
  • 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, 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.
  • In addition, remove the beef AND all the delicious juices from the slowcooker(crockpot) and add to a large skillet or wok. Add beef bouillon cube.
  • Add the coconut milk to the skillet or wok. 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. 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!

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