Best Beef Rendang Recipe Slow Cooker

Rub into the cubed stewing steak and leave to marinate overnight in the fridge.

Best beef rendang recipe slow cooker. Add the coconut milk tamarind juice water and simmer on medium heat stirring frequently until the meat is almost cooked. Add the beef and the pounded lemongrass and stir for 1 minute. Recipes healthy baking slow cooker quick easy in season. Season with salt to taste.

Ensure to coat the oil over the whole bottom of the pot. Scrape the paste into the slow cooker and add the coconut milk desiccated coconut cinnamon stick salt and 100ml of water. Bring to a boil lower heat and simmer until most of the liquid has gone and the meat is tender about 1 hour. Heat peanut oil in the pan and sear beef.

Cook on high for 4 5 hours or low for 6 8 hours. After this time transfer to an ovenproof casserole pan and place in the oven uncovered at 160c 320f for 1 1 1 2 hours until the sauce reduces the oil separates from the coconut milk and the beef caramelizes to a dark golden brown. Blitz to a paste and start to fry in the beef pan with a little more groundnut oil for 2 3 minutes. Add the oil to make a paste.

Generously season the other side with salt and black pepper. Combine curry paste coconut milk and chuck steak in a slow cooker and cook for 6 hrs on low. Blend the onion garlic lemon grass fresh chilli if using sugar tamarind fresh ginger if using and all the spices in a hand blender or pestle and mortar. Bring to the boil then transfer to the slow cooker.

Curry 2 lb 1 kg chuck steak or other slow cooking beef cut into 4cm 1 6 cubes note 4 1 tbsp oil vegetable peanut canola 1 cinnamon stick 1 4 tsp clove powder 3 star anise 1 2 tsp cardamon powder 1 lemongrass stick bottom half of the stick only and smashed note 5 400ml 14 oz coconut. Set aside beef and roast dry spices. Cook over a medium heat for a further 3 to 4 minutes or until meat is browned. This slow cooker beef rendang recipe is a convenient way to enjoy tender slow cooked beef in a fragrant coconut curry.

A curry with a kick. Stir in sugar coconut cloves cinnamon stick coconut milk and water. Cook for 8 hours in a slow cooker set to low. Add a little water if sauce becomes too dry.

Add the kaffir lime leaves kerisik toasted coconut sugar or palm sugar stirring to blend well with the meat. Cook on a low heat for 6 hours until the beef is really tender. Put meat back in the pan add coconut milk stock coconut shavings and lemongrass tops. Carefully place the seasoned side of chuck steaks in instant pot.

Don t add the dried chillies. Add a little water if sauce becomes too dry.