Hi everyone, Welcome to our recipe page. Today, we’re going to prepare a distinctive dish, slow cooker beef rendang. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Slow Cooker Beef Rendang is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Slow Cooker Beef Rendang is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have slow cooker beef rendang using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooker Beef Rendang:
- 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
Instructions to make Slow Cooker Beef Rendang:
- Cut Beef into 3cm pieces
- In food processor combine Lemon Grass, chilies, Onion, Garlic, and Ginger until smooth.
- Heat oil in a pan and add sliced onions and ground spices. Cook stirring until Onion is soft.
- Add lemon grass mixture to the spices and and continue to cook, stirring until fragrant.
- Stir in beef, Cinnamon, Curry Leaves, and sugar.
- Put everything in crock pot and add the coconut milk. Simmer covered for 4 hours and then for an additional 4 hours uncovered.
- Serve with basmati rice and your choice of side dishes. I like it with garlic naan.
So that’s going to wrap it up with this special food slow cooker beef rendang recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!