Simple Slow-cooked Beef Rendang

I have an elaborated recipe for Beef Rendang that is passed down from my husband's nanny. However, if I need to host a home party comprises of many dishes, I cannot spend all my time cooking only one dish. Hence, this is one modified version to help me cope in situation like this. 


Ingredients:
- 2kg of beef shin/beef brisket 
- 1 packet of coconut milk 
- 4 inches of ginger, sliced 
- 4 inches of galangal, sliced 
- 20 dried chilies, remove seeds and hydrated 
- 8 stalks of lemon grass 
- 2 large red onions
- 6 cloves of garlic
- 4 tablespoons of coriander powder 
- 1 teaspoon of cumin powder 
- 20 lime leaves 
- 20 bay leaves 
- 2 teaspoons of salt 
- 4 teaspoons of sugar (gula melaka)
- 3 tablespoons of grated coconut 

Procedures:
1) In a slow cooker, place the beef pieces. 
2) Blend ginger, galangal, chilis, garlic, onions, lemon grass into a paste. Add coriander and cumin powder. Add into the slow cooker. 
3) Add enough water to just cover the beef. Add lime leaves and bay leaves. Cook for 4 hours on low heat. 
4) Meanwhile toast grated coconut on a pan until brown. Pound it into a paste using mortar and pestle. 
5) Add the roasted coconut paste, coconut milk, salt and sugar to taste. Serve. 




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