Easiest Way to Cook Yummy Slow Cooker Beef Rendang

Slow Cooker Beef Rendang. Find Deals on Beef Rendang in Pantry Staples on Amazon. Perhaps one of the most popular beef dishes in Malaysia, Indonesia and Singapore, traditional beef rendang is a fragrant concoction of fresh lemongrass, kaffir lime leaves, galangal, ginger and chilli cooked in coconut milk with a variety of spices and a slow-cooking cut of beef like chuck steak or shin. Occasionally, lamb or chicken may be used instead.

If you're tired of the typical "shredded. Slow cooker beef rendang curry is a dry curry so there is not going to be a thick curry sauce BUT there is going to be so much flavor packed in one bite you won't be able to stop eating it. What happens as the slow cooker beef rendang curry cooks on top of the stove is that the coconut broth starts to thicken and combine with the herbs and. You can have Slow Cooker Beef Rendang using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Slow Cooker Beef Rendang

1. You need 1.5 Kg of Chuck Steak.
2. Prepare 1 of Stem Lemon Grass.
3. Prepare 1 of Med Onion, chopped.
4. It's 3 Cloves of Garlic, chopped.
5. Prepare 1 Tbsp of Ginger, chopped.
6. You need 1 Tbsp of Vegetable Oil.
7. You need 1 of Med Onion, thinly sliced.
8. It's of Chili peppers.
9. Prepare 3 tsp of Ground Coriander.
10. It's 1 tsp of Ground Cumin.
11. You need 1 of Cinnamon Stick or 1/4 tsp Ground Cinnamon.
12. It's 8 of Fresh Curry Leaves, torn.
13. It's 2 tsp of Brown Sugar.
14. You need 425 ml of can Coconut Milk.
15. Prepare 1 Tbsp of Lemon Juice.
16. It's to taste of Salt.

This slow cooker beef rendang recipe is a convenient way to enjoy tender slow-cooked beef in a fragrant coconut curry. This Beef Rendang can be made in a slow cooker, but I find it easiest to make it all on the stove. Especially given it starts on the stove with the browning of the beef and spice paste, then finishes on the stove with the reducing of the sauce and browning of the beef (this part cannot be done in a slow cooker). Beef rendang recipe by James Martin - To make the spice paste, roughly chop the shallots, galangal, lemongrass, garlic and ginger, then place all the ingredients into a food processor and pulse, adding as much water as necessary (about Get every recipe from Slow by James Martin If you did want to use the slow cooker and you want that dry-caramelized finish, you can make up the curry right up to the part you add the beef back in with the coconut milk.

Slow Cooker Beef Rendang instructions

1. Cut Beef into 3cm pieces.
2. In food processor combine Lemon Grass, chilies, Onion, Garlic, and Ginger until smooth..
3. Heat oil in a pan and add sliced onions and ground spices. Cook stirring until Onion is soft..
4. Add lemon grass mixture to the spices and and continue to cook, stirring until fragrant..
5. Stir in beef, Cinnamon, Curry Leaves, and sugar..
6. Put everything in crock pot and add the coconut milk. Simmer covered for 4 hours and then for an additional 4 hours uncovered..
7. Serve with basmati rice and your choice of side dishes. I like it with garlic naan..

Bring to the boil, then transfer to the slow cooker. Also, blanched almonds with the shredded coconuts helps with buildling the sauce. A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor. Also, palm sugar is preferred to.