Slow cooker beef rendang
Reward yourself with a rich, complex beef curry for dinner
Serves
6 - 8
Prep Time
1 hr
Cook Time
10 hrs
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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ShareIngredients
8-10 red chillies
dried6-7 shallots
4cm fresh ginger
grated4cm galangal
grated4 stalks lemongrass
Tough part discarded and the rest chopped6 garlic cloves
chopped6 Makrut lime leaves (kaffir)
tough vein removed and leaves chopped1 ½ tsp ground turmeric
2 Tbsp peanut oil
1 ⅓ cups coconut flesh
grated2 kg Quality Mark chuck steaks
excess fat trimmed1 Tbsp peanut oil
for cooking¾ cup beef stocki
¾ cup coconut cream
2 Tbsp tamarind puree
3 Tbsp palm sugar
1 cinnamon stick
2 star-anise
6 cardamom pods
bruised5 cloves
3 Lebanese cucumbers
sliced1 red onion
finely slicedJasmine rice
steamed
Method
Soak the dried chillies in boiling water for 20 minutes or until softened.
Drain well, then combine with the remaining ingredients in a food processor or blender.
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.
Toast the coconut in a large frypan over medium-low heat, stirring often, for 15-20 minutes until golden.
Remove from the heat and wipe out the pan.
Cut the beef into large pieces, about 6-7cm. Heat a little oil in the frypan over high heat.
Cook the beef, in batches and seasoning well with sea salt flakes, for 8 minutes or until well-seared all over; add a little more oil between batches as necessary.
Remove the beef to your slow cooker and reduce the pan heat to medium.
Add 2 tbsp of oil and the spice paste to the pan, then cook, stirring often, for 6 minutes or until fragrant and excess liquid has evaporated out of the paste.
Add the paste to the slow cooker with about three-quarters of the toasted coconut, then use clean hands to mix everything well and coat the beef.
Add the stock, coconut cream, tamarind, palm sugar and whole spices, then turn the slow cooker to low.
Cover and slow cook for 8 hours, then remove the lid, increase the setting to high,
Cook for another 2 hours to reduce the sauce, if you like.
Taste the rendang, then season with salt and pepper.
Scatter with the reserved toasted coconut, then serve with the cucumber, onion and plenty of steamed rice to the side.
Nutrition Information per Serving (405g)
This nutrition analysis is based on 8 serves and doesn't include the rice to serve.
