Preparation time is 15minutes
Cook time is 6hours
Total time is 6hours 15minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
6
- 1tablespoons peanut oil
- 1.40kilograms beef brisket
- 1 large brown onion, halved, thickly sliced
- 2 cloves garlic, crushed
- 185grams beef rendang curry paste
- 1/3 cup tamarind purée
- 2 sticks cinnamon
- 1 punnet lemongrass stems, bruised
- 4 lime leaves, torn
- 1 cup salt-reduced beef stock
- 400milliliter light coconut cream
- 100grams green beans, halved lengthways
- 2tablespoons fried shallots
- 2tablespoons shredded coconut, toasted
- 1 long green chilli, sliced
- 450grams microwave jasmine rice, heated to serve
- 1/3 bunch coriander, leaves picked
- 2 Lebanese cucumbers, sliced
Description
Use your slow cooker to create this delicious Indonesian beef-based meal, packed with lemongrass, coconut and chilli flavours.
Method
Step 1 of 4
Heat oil in a large, deep non-stick frying pan over medium-high heat. Add beef and cook, turning occasionally, for 2-3 minutes or until browned. Transfer to the bowl of a 5.5L slow cooker.
Step 2 of 4
Add onion and garlic to pan and cook, stirring, for 2 minutes or until softened slightly. Add paste and purée, then cook, stirring, for 1-2 minutes or until fragrant. Add cinnamon, lemongrass, lime, stock and coconut cream and bring to the boil. Remove from heat. Add cream mixture to bowl of slow cooker. Cover with lid and cook on high for 6 hours (or low for 8 hours) or until beef shreds easily, adding beans during the last 5 minutes of cooking. Season.
Step 3 of 4
Meanwhile, combine shallots, coconut and chilli in a bowl.
Step 4 of 4
Using 2 forks, shred beef into large pieces. Spoon rice into bowls. Top with beef and sauce. Sprinkle with shallot mixture and coriander. Serve with cucumber.
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