Recently I started cooking at a Bowling Club, it's like a little what's cooking Ella hobby kitchen, I cook what ever I want, no set menu and the members can buy dinner to eat in or they can have it take away.
Some nights I make things I've made for years, sometimes I'll just try something new, this was a something new dish.
This was very popular with those that tried it. It's not too spicy, the meat is super tender and the flavours were very very nice.
I have added up to 1kg beef into this dish and there is plenty of sauce to accommodate it.
I also start this recipe on the stove top as my slow cooker is over 24 years old and I don't even think it has a sear option. If yours does, you can omit the stove top section and follow these instructions
Heat a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook paste, stirring, for 5 minutes or until well toasted and fragrant. Add beef; cook, stirring, for 8 minutes or until browned.
Add remaining ingredients to cooker; stir to combine. Continue as per recipe.
Now you could also do this whole dish on the stove top in about 2 hours if you prefer, until the meat is soft and the sauce dark and delicious. But I have added the slow cooker option as I had my slow cooker sitting in storage for 23 years years unused, but now I like to use it at the club as it gives me another cooking option that I can just turn on and kind of ignore until the meal is ready.
This is a simple dish to make that you can start early and just let the slow cooker do it's thing.
Some nights I make things I've made for years, sometimes I'll just try something new, this was a something new dish.
This was very popular with those that tried it. It's not too spicy, the meat is super tender and the flavours were very very nice.
I have added up to 1kg beef into this dish and there is plenty of sauce to accommodate it.
I also start this recipe on the stove top as my slow cooker is over 24 years old and I don't even think it has a sear option. If yours does, you can omit the stove top section and follow these instructions
Heat a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook paste, stirring, for 5 minutes or until well toasted and fragrant. Add beef; cook, stirring, for 8 minutes or until browned.
Add remaining ingredients to cooker; stir to combine. Continue as per recipe.
Now you could also do this whole dish on the stove top in about 2 hours if you prefer, until the meat is soft and the sauce dark and delicious. But I have added the slow cooker option as I had my slow cooker sitting in storage for 23 years years unused, but now I like to use it at the club as it gives me another cooking option that I can just turn on and kind of ignore until the meal is ready.
This is a simple dish to make that you can start early and just let the slow cooker do it's thing.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'The Slow Cooking Collection'
Serves 4
1/2 cup (40g) desiccated coconut
10 cm stick fresh lemon grass, chopped finely
1 tablespoon finely grated fresh ginger
4 cloves garlic, quartered
3 fresh long red chillies, chopped coarsely
1 medium brown onion, chopped coarsely
2 1/2 tablespoons olive oil
800 grams beef chuck steak, cut into 5cm pieces
2 teaspoons ground coriander
1 tablespoon grated palm sugar
1 tablespoon tamarind puree
1 cinnamon stick
1 cup (250ml) coconut milk
1 green onion, sliced thinly, to serve
White Rice, to serve
or
Naan Bread
Process coconut, lemon grass, ginger, garlic, chilli, brown onion and 1 1/2 tablespoons of oil in a food processor until smooth.
Heat a large saucepan over a medium heat, add the remaining one tablespoon of olive oil, add paste and cook paste, stirring, for 5 minutes or until well toasted and fragrant. Add beef; cook, stirring, for 8 minutes or until browned.
Add remaining ingredients to saucepan; stir to combine. Carefully tip everything into your slow cooker and cook, covered, on low, for 8 hours, or on high for 4 hours. Season with salt and pepper, to taste.
.
Serve rendang topped with and green onion with white rice or naan bread.
Serves 4
1/2 cup (40g) desiccated coconut
10 cm stick fresh lemon grass, chopped finely
1 tablespoon finely grated fresh ginger
4 cloves garlic, quartered
3 fresh long red chillies, chopped coarsely
1 medium brown onion, chopped coarsely
2 1/2 tablespoons olive oil
800 grams beef chuck steak, cut into 5cm pieces
2 teaspoons ground coriander
1 tablespoon grated palm sugar
1 tablespoon tamarind puree
1 cinnamon stick
1 cup (250ml) coconut milk
1 green onion, sliced thinly, to serve
White Rice, to serve
or
Naan Bread
Process coconut, lemon grass, ginger, garlic, chilli, brown onion and 1 1/2 tablespoons of oil in a food processor until smooth.
Heat a large saucepan over a medium heat, add the remaining one tablespoon of olive oil, add paste and cook paste, stirring, for 5 minutes or until well toasted and fragrant. Add beef; cook, stirring, for 8 minutes or until browned.
Add remaining ingredients to saucepan; stir to combine. Carefully tip everything into your slow cooker and cook, covered, on low, for 8 hours, or on high for 4 hours. Season with salt and pepper, to taste.
.
Serve rendang topped with and green onion with white rice or naan bread.
Enjoy!
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Pin it: au.pinterest.com/pin/399413060722977044/
Pin it: au.pinterest.com/pin/399413060722977044/
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