Slow cooked Malaysian beef Rendang
Beer rendang is a beautifully flavourful curry which makes use of the many spices that are associated with Asian cooking. The curry is unlike many curries as it is made ‘dry’ I.e. with little sauce. However by cooking the meat for a long period this recipe keeps the meat tender and supple, not to mention exploding with flavour that has seeped through during the slow cooking process. Whilst you can make this dish using just the stove I find it better to use the stove and the slow cooker. That way the beef can get tender enough to melt away and shred and you can let all the slow cooker do the work for you.
Ingredients in this oriental food recipe.
- 12 (yes 12) large red chillis
- 2 shallots
- 6 cloves of garlic
- 4 lemongrass storks
- Half a root of ginger, shredded
- 1 cinnamon stick
- 4 Star anise
- 3 tablespoons of vegetable oil
- 1 kilogram of stewing steak
- 2 tablespoons tamarind paste
- 2 kaffir limes
- 4 kaffir lime leaves
- 1/2 cup shredded coconut
- 2 tablespoons brown sugar
- 400ml (1 can) coconut cream
- Salt and pepper to taste
- 100ml of beef stock
- 1 tablespoon Chinese five spice
- 2 tablespoons dried cumin
- Bunch of coriander
Place 12 red chillis, 2 shallots - diced, 6 garlic cloves - crushed, 3 lemongrass storks, ginger, cumin and cinnamon stick in a food processor and add half the oil and reduce. If you don’t have a food processor use a pestle and mortar.
2. Add the remaining oil to a large frying pan and brown the steak all over, making sure to remove any excess liquid.
3. Add the beef to the slow cooker and rub the paste all over the beef.
4. Take the star anise, tamarind paste, kaffir limes, kaffir like leaves, shredded coconut, five spice, brown sugar, coconut cream and beef stock and cook on high heat for 4 hours or 8 hours on low heat stirring occasionally.
5. 10 minutes before you are due to serve prepare some rice by boiling it in a pan.
6. Divide amongst 6 bowls and serve with coriander garnish and the rice you’ve just prepared.