Slow Cooker Beef Rendang Food

BEEF RENDANG RECIPE

Steps:

• Process coconut, lemon grass, ginger, garlic, chilli, brown onion and oil until smooth.
• Heat a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook paste, stirring, for 5 minutes or until well toasted and fragrant. Add beef; cook, stirring, for 8 minutes or until browned.
• Add remaining ingredients to cooker; stir to combine. Cook, covered, on low, for 8 hours. Season.
• Serve rendang topped with micro herbs and green onion.

SLOW COOKER BEEF RENDANG

Steps:

• Combine lemongrass stalks, tamarind pulp, sugar, shallots, ginger, garlic, and chili in a food processor. Puree until smooth.
• Marinate the beef in this spice paste overnight.
• Heat peanut oil in the pan and sear beef.
• Set aside beef and roast dry spices.
• Put meat back in the pan, add coconut milk, stock, coconut shavings, and lemongrass tops.
• Cook for 8 hours in a slow cooker set to low.

RENDANG PADANG - INDONESIAN BEEF CURRY (SLOW COOKER)

Steps:

• Put the beef in the slow cooker.
• In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
• Puree until smooth, then pour over the beef.
• Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
• The beef will be tender and the sauce will be dark brown.
• Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
• Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
• Stir in the sugar and season with salt to taste.
• Serve over steamed rice.