Beef Rendang

I just love a good curry and am always trying out new recipes, both at home, in restaurants and as takeaways.   This is one that I will definitely be making again.   It’s very rich and so so delicious.   My new favourite curry.   And also my new favourite dish to make in the slowcooker.

Beef rendang is a dish I’ve wanted to make for a long time but I needed a push from My Kitchen My World to finally get around to making it.    When I saw that the destination for June was Indonesia I was delighted and immediately knew that this was what I was going to make. Well, I had all of June to make it but typically did not manage to make it until nearly the end of June.   In fact, I was almost too late.   The end of June crept up on me and I still had a few recipes I wanted to make before the end of the month.   Fortunately, this was one of the lucky ones.

Ingredients – Serves 2

400g braising steak

1 onion

2 cloves garlic

Small knob of ginger

1 tsp ground coriander

1/4 tsp turmeric

2 red chilli peppers

1 tsp dried lemongrass

1 tbsp toasted coconut flakes

1 bay leaf

2 tsp soft brown sugar

1 tbsp soy sauce

200ml coconut milk

How to make Beef Rendang

1. Put the onion, ginger, garlic, chillies, lemongrass, coriander, turmeric and coconut flakes into a food processor.   Add a little water if necessary.    Blend till you get a rough paste.

2. Put the beef in the bottom of the slow cooker.   Spoon the paste over the top.   Add the soy sauce, bay leaf and sugar. Top with coconut milk.   Add a little extra water if necessary.   Stir and leave to cook for 8 hours.

3. Take the rendang out of the slow cooker and put in a saucepan on the hob.   Simmer for about an hour till the sauce reduces.

4. Serve with rice.