Slow cooker beef rendang
This slow cooker beef rendang recipe is a convenient way to enjoy tender, slow-cooked beef in a fragrant coconut curry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Slow cooker
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1/2 cup (40g) desiccated coconut
- 10cm stick fresh lemon grass (20g), chopped finely
- 1 tablespoon finely grated fresh ginger
- 4 cloves garlic, quartered
- 3 fresh long red chillies, chopped coarsely
- 1 medium brown onion (150g), chopped coarsely
- 1 1/2 tablespoons olive oil
- 800 grams beef chuck steak, cut into 5cm pieces
- 2 teaspoons ground coriander
- 1 tablespoon grated palm sugar
- 1 tablespoon tamarind puree
- 1 cinnamon stick
- 1 cup (250ml) coconut milk
- 2 tablespoons fresh micro herbs, to serve
- 1 green onion, sliced thinly, to serve
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