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Slow cooker beef rendang
By Charlotte Wishart · womensweeklyfood.com.au
Serves 4
| prepCut beef chuck steak into 5 cm pieces | ||||
| 1/2 cup / 40 g desiccated coconut | Process paste until smooth | Sear paste 5 min, add beef, cook 8 min | Add spices, sugar, tamarind, cinnamon & coconut milk; cook low 8 hr | Season, serve topped with herbs & green onion |
| 10 cm stick fresh lemon grass (20 g), chopped finely | ||||
| 1 tablespoon finely grated fresh ginger | ||||
| 4 cloves garlic, quartered | ||||
| 3 fresh long red chillies, chopped coarsely | ||||
| 1 medium brown onion (150 g), chopped coarsely | ||||
| 1 1/2 tablespoons olive oil | ||||
| 800 g beef chuck steak, cut into 5 cm pieces | ||||
| 2 teaspoons ground coriander | ||||
| 1 tablespoon grated palm sugar | ||||
| 1 tablespoon tamarind puree | ||||
| 1 cinnamon stick | ||||
| 1 cup / 250 ml coconut milk | ||||
| 2 tablespoons fresh micro herbs, to serve | ||||
| 1 green onion, sliced thinly, to serve | ||||
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