Slow Cooker Beef Rendang

Malaysian Favourite, A beef coconut curry made in the Slow Cooker

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop up all the ingredients and add to a blender, remove the seeds from the chillis unless you want extra extra heat.

Step 2

Blend until smooth.

Step 3

Add the paste to a large sauté pan or skillet and cook on high heat for about 3-5 minutes or until the moisture dissipates.

Step 4

Add the beef cubes to the pan and coat and stir in the paste, cook while stirring for about another 3 minutes, remove from the heat and add into the slow cooker.

Step 5

Add the grated coconut to a pan, and gently toast the coconut until golden brown the add into the slow cooker.

Step 6

Now add in the remaining ingredients, grounded cloves and cardamom, star anise, bashed lemongrass stalks, and tamarind paste. Finely slice the kaffir lime a leaves and add those in, the brown sugar and the cinnamon sticks and the coconut milk and stir the ingredients until well combined.

Step 7

Set the slow cooker to low and cook for about 4 hours or 2 hours on high.

Step 8

Check the beef is tender and then serve with rice, garnish with slices of Red Chilli, lick you’re lips and enjoy.