I made the most amazing curry the other night that I had to share it with you. If you've been wishing a bowl of warmth and spice back in your life, look no further than this AIP Beef Rendang.
What is a Rendang?
A rendang is a rich, dry(ish) Indonesian curry that begins with a fragrant curry paste and browned beef, before being cooked slowly in coconut milk. The curry is full of flavour - if you love ginger you'll be in your element - and I promise neither you nor your friends and family will know it's a "special diet" recipe.
Whoa, there's a lot of ginger.
Yep there's a lot of ginger in the curry paste but the end result is not overpowering because it's tempered by the coconut milk. Ginger is actually a highly anti-inflammatory spice and great for gut health and motility too. In the absence of nightshade spices, which aren't AIP compliant, extra ginger adds a good punch of flavour to this AIP beef rendang. If you can't get hold of galangal, use extra regular ginger but at half the amount of the galangal.
Does this AIP Beef Rendang freeze well?
Yes. I like to freeze individual portions in glass containers. When you want to eat it, thaw the curry and add a splash of water before reheating until piping hot.
Can I make extra curry paste and keep it for another time?
Yes absolutely you can. Store extra curry paste in a jar in the refrigerator for up to 10 days. Alternatively freeze in glass containers.
I can't wait for you to give this AIP Beef Rendang a try so be sure to let me know what you think. As ever, I love getting your feedback so leave me a comment below. And don't forget to tag me on Instagram, so I can share your beautiful meal.
AIP Beef Rendang
Prep time: 30 minutes
Cook time: 3 hours
Print the recipe here!
Make the curry paste. Put the ingredients into a food processor and blend until smooth.
Preheat oven to 300F.
Heat the oil in a Dutch oven and brown the beef in batches. Add the curry paste and cook, stirring frequently, for about 2 minutes until fragrant.
Add the bone broth and deglaze the pan with a wooden spoon. Add the remaining ingredients, except the lime juice and cilantro, and bring up to a simmer. Place a lid on the pan and cook for 2+3/4 hours until the meat is tender.
Remove the lid and return to the oven for a further 15 minutes.
Stir in the lime juice and serve with cauliflower rice (or white rice for Stage 4 reintroduction), and a sprinkling of chopped cilantro leaves.
Does this curry paste work well with ground pork you think?
Yes it would be beautiful with ground pork. It'll be best cooked on the hob and you'll need to adjust the cooking time.
Best beef rendang I have ever tasted (no exaggeration! My high school teacher was an Indonesian restaurant owner and I used to frequent his restaurant growing up). Thanks, @HealingFamilyEats the kaffir lime leaves were worth the wait and the ganlangal - the intense fresh sauce is absolutely on point. I forgot to get fresh turmeric this time . My tongue is singing “praise the Lord.” Thank you, thank you, and thank you, Kate XX
Olivia, thank you so much for the glowing comment. I'm so happy you love the recipe as much as we do. I'm imagining you singing to your Rendang supper, haha.
Garnish with crushed plantain chips and served with sautéed shredded cabbage, this rendang dish then has a great resemblance of a fish noodle soup from Myanmar . A variation of this recipe is scrumptious with fish ☝
What’s your thought?
That sounds absolutely delicious!
This was sensational! I made it with fresh lime leaves and galangal from the garden and might have to make this again later this week! It was so good! Thank you!
That's fantastic to hear, and I appreciate your feedback!
If I accidentally added 5 teaspoon of ground cloves to 4 pounds of protein (doubling the recipe), how do you fix the overpowering cloves in the mixture? Would you just chuck it? ah...
Oh wow, yes that is a lot of cloves. Don't chuck it out. I would say the best way is to make up another double or better still a triple batch, without any cloves at all. Once cold, mix the two batches together to dilute the taste. It will probably be pretty clove-dominant still, in which case you may want to add some coconut yogurt when you serve the rendang.
My challenge is I made this at my MIL's Hong Kong kitchen. She doesn't even like the aroma of coconut milk in general, and I'm leaving town in 6 days that I fear no one's finishing the leftover when we depart for the States!! Thanks, Kate!!
Perhaps keep the meat and throw the rest of the stew (sounds like your MIL will do that anyway). Incorporate the meat into something else, such as a hearty soup, that doesn't have any additional spices. If you break up the meat the flavours will disperse in the rest of the dish.