Slow Cooker Beef Rendang

Name: Slow Cooker Beef Rendang
Cuisine: American
Ingredients: 1.5 Kg Chuck Steak; 1 Stem Lemon Grass; 1 Med Onion, chopped; 3 Cloves Garlic, chopped; 1 Tbsp Ginger, chopped; 1 Tbsp Vegetable Oil; 1 Med Onion, thinly sliced; Chili peppers; 3 tsp Ground Coriander; 1 tsp Ground Cumin; 1 Cinnamon Stick or 1/4 tsp Ground Cinnamon; 8 Fresh Curry Leaves, torn; 2 tsp Brown Sugar; 425 ml can Coconut Milk; 1 Tbsp Lemon Juice; to taste Salt

kromed68 @kromed68

Calgary, Canada

This recipe has more of a stew consistency. It is also mild, so add chili peppers to make it as spicy as you like.

kromed68 @kromed68

Calgary, Canada

This recipe has more of a stew consistency. It is also mild, so add chili peppers to make it as spicy as you like.

Saved

Ingredients

1.5 KgChuck Steak
1Stem Lemon Grass
1Med Onion, chopped
3 ClovesGarlic, chopped
1 TbspGinger, chopped
1 TbspVegetable Oil
1Med Onion, thinly sliced
Chili peppers
3 tspGround Coriander
1 tspGround Cumin
1Cinnamon Stick or 1/4 tsp Ground Cinnamon
8Fresh Curry Leaves, torn
2 tspBrown Sugar
425 mlcan Coconut Milk
1 TbspLemon Juice
to tasteSalt

Saved

Steps

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.