Today I’m sharing a slow cooker, Beef Rendang recipe.
This is a recipe from the Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison.
We haven’t made any alterations to this one, as it is fabulous just the way it is.
This very tasty recipe is quickly becoming one of our favourites to cook. It is very easy and tastes great with some steamed pak choi and broccolini. I was talking to some friends about this dish and they asked if they could have the recipe.
So I have decided to share it this way.
Slow Cooker Beef Rendang
serves 4
Ingredients
600g diced beef (shin or skirt)
6 garlic cloves, peeled
50g fresh ginger, peeled and roughly chopped
2 medium red onions, peeled and quartered
1 tsp dried chilli flakes
2 tbsp oil (coconut or canola)
1 x 400 ml can coconut milk
3 tbsp dark soy sauce
1 beef stock cube
½ tsp grnd cinnamon
Method
Put the garlic, ginger, onions and chilli flakes into a food processor and blitz till finely chopped.
Using 1 tbsp of oil in a fry pan, quickly brown the diced beef in batches over high heat and transfer to the bowl of your slow cooker.
Then add the remaining oil and the garlic and onion mixture to the fry pan. Gently fry the mixture for 5 minutes, stirring constantly till fragrant. Then add to the beef.
Stir in the coconut milk, soy sauce and 200ml of water.
Crumble in the stock cube and add the cinnamon.
Stir the mix well and leave to cook for 6 to 8 hours, or until the meat is falling apart.
You can serve this with steamed greens or rice if you prefer. Either way, we hope you enjoy it as much as we do.
Till the next post,
Live clean n Prosper