Slow Cooker Beef Rendang

Leaving this beef rendang to simmer will bring out all the flavours you would want in a simple one-pot dish. It's fragrant, spicy, and undeniably tender – best served with some warm rice.

Yield: Serves 4
Prep Time: 20 mins
Cook Time: 490 mins
Difficulty Level: 3/5

Ingredients

• ½ cup (40 g) desiccated coconut
• 10 cm (4-inch) stick fresh lemon grass (20 g), chopped finely
• 1 tbsp finely grated fresh ginger
• 4 cloves garlic, quartered
• 3 fresh long red chillies, chopped coarsely
• 1 medium brown onion (150 g), chopped coarsely
• 1½ tbsps olive oil
• 800 g (1½ pounds) beef chuck steak, cut into 5 cm (2-inch) pieces
• 2 tsps ground coriander
• 1 tbsp grated palm sugar
• 1 tbsp tamarind puree
• 1 cinnamon stick
• 1 cup (250 ml) coconut milk
• 2 tbsps fresh micro herbs, to serve
• 1 green onion (scallion), sliced thinly, to serve

Steps

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

02. Heat a 4.5-litre (18-cup) slow cooker on sear (high) setting; cook paste, stirring, for 5 mins or until well toasted and fragrant. Add beef; cook, stirring, for 8 mins 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.

Accompany with flatbread or steamed rice mixed with red lentils. Suitable to freeze at the end of step 3.Photo and recipe: bauersyndication.com.au