About the Recipe
A slow cooker dream.
Ingredients
For the curry
50g Rendang Curry Paste (Optional recipe below)
1kg Beef Shin, cubed
400ml Coconut Milk
3 tbsp Tamarind Paste
60g Palm Sugar or Brown Sugar
1 Cinnamon Stick
2 Star Anise
3 Cardamon Pods
5 Cloves
For the paste
3 Garlic Cloves, roughly chopped
3 Large Onions, roughly chopped
10-20 Dried Chilies, depending on spice tolerance
2 Stalks Lemongrass, roughly chopped
1 inch Piece of Galangal, or Ginger
1 tbsp Salt
2 tsp Chili Powder
10 Lime Leaves, optional but lovely
Preparation
For the curry
To some oil on medium heat add the cinnamon stick, star anise, cardamon pods and cloves. Cook until slightly fragrant and infused into the oil. Add the Curry paste and fry off for 2-3 mins until it mostly dries out.
Add the tamarind paste, sugar and coconut milk. Cook for a further few minutes until combined.
Add the beef shin, bring to a boil and stir. Transport the full mixture to a slow cooker and cook for 4-6 hours on high or 6-8 hours on low. The oil should have separated slightly.
Serve with rice and broccoli or an Asian sliced salad.
For the paste
Discard the dried chilli seeds and then soak the dried chillies for 30 mins in hot water until softened.
Using a food processor, blend all the paste ingredients together.
Store in the fridge in an airtight container until needed. Lasts 2 days in the fridge and 1 month in the freezer.