Beef Rendang Recipe Food Wishes

Easy Slow Cooker Beef Rendang (Keto Curry) Thinlicious Ditch …

WebAug 19, 2021 · Saute (fry) your onion with oil until no longer raw. Add all the spices and stir for 1 minute to enhance the aromatics from the curry mixture. Add the cubed beef and fry until each piece of beef is browned on all sides. Throw the …

Rating: 5/5(1)

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Beef Rendang Low Carb Nikki

WebAug 9, 2018 · Grind fennel, cumin, coriander, turmeric, cloves, chilli, onion, garlic and ginger in a mortar and pestle into a paste or blitz in a food processor. Mix paste together with …

1. Grind fennel, cumin, coriander, turmeric, cloves, chilli, onion, garlic and ginger in a mortar and pestle into a paste or blitz in a food processor. Mix paste together with beef and if possible marinate a few hours in the fridge.
2. Heat 2 tbsp coconut oil in a large pot or wok. Add meat and paste and cook stirring frequently until paste is fragrant. Tie each lemongrass stalk into a tight knot and add into the pot along with coconut cream, desiccated coconut and cinnamon sticks. Season well with salt.
3. Bring to the boil and then reduce heat and simmer for 1 -1 1/2 hours until sauce is reduced and meat is tender. Remove from heat and discard lemongrass and cinnamon sticks. Add more salt if necessary and a squeeze of lemon juice. Serve as is or over cauliflower rice.

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Slow Cooker Beef Rendang Curry Healthy World Cuisine

WebOct 9, 2017 · Instructions. In the slow cooker add beef, onion, garlic, anise, cinnamon, cardamom, turmeric, lemongrass, chili paste, ginger, sugar or …

1. 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.
2. Remove the whole Star Anise, cinnamon stick and cardamom pods and discard.
3. 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.
4. 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.

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