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.