Slow cooker beef rendang
Reward yourself with a rich, complex beef curry for dinner
6 - 8
Serves
1 hr
Prep Time
10 hrs
Cook Time
Recipe author
Lazy Sunday Club
This is a project for a rainy weekend. The paste is the key to the depth and complexity and it is labour intensive to make. The reward is an incredibly rich, complex, spicy and fragrant curry, unlike anything else. Make sure to pick a beef cut that has a decent amount of internal fat so it can withstand the long cooking. And we use 2kg because if you’re going to the trouble of making rendang, you may as well cook a fair few portions. Leftovers freeze well too for when the craving next strikes, so it’s not like you’ll waste any.
Recipe is courtesy of Lazy Sunday Club
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Ingredients
Spice paste
8-10 red chillies
dried
6-7 shallots
4cm fresh ginger
grated
4cm galangal
grated
4 stalks lemongrass
Tough part discarded and the rest chopped
6 garlic cloves
chopped
6 Makrut lime leaves (kaffir)
tough vein removed and leaves chopped
1 ½ tsp ground turmeric
2 Tbsp peanut oil
Rendang curry
1 ⅓ cups coconut flesh
grated
2 kg Quality Mark chuck steaks
excess fat trimmed
1 Tbsp peanut oil
for cooking
¾ cup beef stock
i
¾ cup coconut cream
2 Tbsp tamarind puree
3 Tbsp palm sugar
1 cinnamon stick
2 star-anise
6 cardamom pods
bruised
5 cloves
To serve
3 Lebanese cucumbers
sliced
1 red onion
finely sliced
Jasmine rice
steamed
Method
Spice paste
To make the rendang
To serve
1
Soak the dried chillies in boiling water for 20 minutes or until softened.
Start Timer
2
Drain well, then combine with the remaining ingredients in a food processor or blender.
3
Process until a coarse paste forms, adding a little water if necessary and stopping the motor every now and then to scrape down the sides.
Nutrition Information per Serving (405g)
This nutrition analysis is based on 8 serves and doesn't include the rice to serve.
Energy
2351kJ (562 kcal)
Protein
53.8g
Total Fat
32.8g
Saturated Fat
14.5g
Carbs
11.4g
Dietary Fibre
4.9g
Sodium
289mg
Iron
6.5mg
Zinc
12.5mg
Vitamin B12
3.4µg
