Beef Rendang
I highly recommend making besties with your slow cooker. They make things taste better, and it’s almost like someone has cooked for you when you arrive home after a long day and it’s sitting there waiting for you with a fully prepared meal. This beef rendang is a take on one of Annabel Langbein’s, adapted for your slow cooker.
What you need
1 red onion
3 cloves garlic, chopped
2 cm piece fresh ginger, chopped
1 tsp. turmeric
Chilli to your taste
Zest of 1 lime
1 can coconut cream
3⁄4 cup water
Approx. 400g beef (cheap cut like blade), chopped and seared off in pan
2 cups of vegetables of your choice (carrot, potato, mushroom, broccoli)
Salt and pepper to taste 1 stalk lemon grass
What to do …
Place onion, garlic, ginger, turmeric, chilli and zest in a blender and just enough coconut cream to bring it together into a paste. Fry the paste in a hot pan for a couple of minutes until fragrant. Transfer to the slow cooker; add the remaining coconut cream, water, beef, veges salt, pepper and lemon grass. Cook for 4 hours on high, or up to 8 hours on low or until beer is nice and tender. Remove lemon grass and serve with rice and poppadoms or naan if you like.