Slow-Cooker Beef Rendang

3 - Dinner, Main

Prep Time: 30 mins Cook Time: 8 hr 10 min Servings: 4 Source:

Ingredients

1/2 cup (40g) desiccated coconut

10 cm stick fresh lemon grass (20g), chopped finely

1 tablespoon finely grated fresh ginger

4 cloves garlic, quartered

3 fresh long red chillies, chopped coarsely

1 medium brown onion (150g), chopped coarsely

1 1/2 tablespoons olive oil

800 grams beef chuck steak, cut into 5cm pieces

2 teaspoons ground coriander

1 tablespoon grated palm sugar

1 tablespoon tamarind puree

1 cinnamon stick

1 cup (250ml) coconut milk

2 tablespoons fresh micro herbs, to serve

1 green onion, sliced thinly, to serve

Directions

Process coconut, lemon grass, ginger, garlic, chilli, brown onion and oil until smooth.

Heat a slow cooker (size 4.5-litre/18-cup) on sear (HIGH) setting and cook paste, stirring, for 5 minutes or until well toasted and fragrant.

Add beef; cook, stirring, for 8 minutes or until browned.

Add remaining ingredients to cooker; stir to combine.

Cook, covered, on low, for 8 hours.

Season.

Serve rendang topped with micro herbs and green onion & flatbread or steamed rice mixed with red lentils.

Notes

Suitable to freeze.

Nutrition

Serving Size: Serves 4