Slow Cooked Beef Rendang

Ingredients

• Ginger root

  Raw

  1 slices or 2g

• Garlic

  Raw

  4 cloves, minced or 12g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Lemon grass (citronella)

  Raw

  2 tbsp or 10g

• Salt

  Table

  1 ½ tsp or 9g

• Coriander seed

  Spices

  2 tsp or 4g

• Brown sugar

  1 tbsp or 9g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ½ cup or 339g

Directions

1. Add the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and blend until smooth, scraping down the bowl as needed.
2. Brown the beef in batches in a non-stick pan over medium heat, then transfer to a slow cooker.
3. Fry the lemongrass in the same pan until fragrant, then add to the slow cooker with the beef.
4. Reduce heat to medium-low, add the spice paste to the pan, and fry until fragrant. Add a bit of water if it starts to burn. Transfer to the slow cooker.
5. Add coconut milk, half cup of water, and brown sugar to the slow cooker, stir to combine. Cook on LOW for 6-8 hours until beef is tender and coated in sauce.

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