Indonesian beef rendang - a low fat slimming world version
Beef Rendang is bloody gorgeous but due to the fat content, it’s usually high in syns. Not so this version! Read on.
I saw a recipe not so long ago for a slimming world beef rendang and my heart leapt. It’s one of my favourite dishes and as we all know, Rosie’s mad for a curry, innit. It’s savoury and sweet and the meat just falls away in your mouth. If you make a rendang you won’t regret it, I assure you. Ok, I digress. Better still? This recipe is a slow cooker jobby, meaning you don’t have to labour over it all day and night.
Unfortunately I couldn’t follow the recipe I found to the T - because I couldn’t find a few of the ingredients. I live right next door to an enormous Tescos, so I figure if I can’t find ‘em, other people probably can’t either. So here’s what I came up with instead. I’m absolutely delighted and even Ben commented that, “it’s good… really good.” I take that to be gospel!
Serves 4. It freezes really well, too. 4 syns per portion.
1kg of diced beef, visible fat removed
4 tsp turmeric
3 star anise
2 cinnamon sticks
3 cardamom pods
200ml reduced-fat coconut milk
250ml beef stock
6 dried kaffir lime leaves (if not, use 1 x bay leaf)
20g desiccated coconut
250g dried wild rice (or any rice is fine)
For the spice paste:
2 fresh lemongrass stalks
3 small shallots
5 garlic cloves, peeled
1 standard fresh red chilli, deseeded
5cm piece root ginger, peeled and roughly chopped
2 level tbsp of either keycap manis (sweet soy) or pomegranate glaze. The original recipe says to use 2 tbsp tamarind paste, I couldn’t find this anywhere. If all else fails, I think honey or maple syrup would work. In short, it needs to be 2 tbsp of something sweet! Do check the syns on what you use.
Put the spice paste ingredients in a blitzer and blitz until it’s a fine paste. It’ll look like a combination of poo and hay - don’t worry ;)
Spray a large wok with frylight. Add the spice paste and let it cook for about 5 minutes. Add the beef and wait til it’s starting to brown.
Add at this point only the star anise, turmeric cinnamon sticks, stock, kaffir lime, coconut milk, cardamom pods and 1 tbsp of desiccated coconut. Bring to the boil before pouring into the slow cooker.
Cook on low for about 6-8 hours or until the meat is soft and crumbly. Remove any visible cinnamon, cardamom and star anise.
Serve with rice (you can add a little turmeric as it cooks to give it the yellow ‘pilau’ style look and a bit of flavour and sprinkle a little bit of desiccated coconut over your curry too.
If you make this recipe, let me know how you get on and what substitute you used for the tamarind paste. I found the pomegranate glaze worked a treat!