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.
- 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
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.
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