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 0" fat, all grades, cooked, braised

  16 oz or 454g

• Lemon grass (citronella)

  Raw

  2 tbsp or 10g

• Coconut milk

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

  1 ½ cup or 339g

• Salt

  Table

  1 ½ tsp or 9g

• Coriander seed

  Spices

  2 tsp or 4g

• Brown sugar

  1 tbsp or 9g

• Turmeric

  Organic Spice - 365 Everyday Value

  2 tsp or 4g

• Crushed red pepper flakes

  2 tsp or 0.6g

Directions

1. 1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You’ll need to scape the bowl down a few times.
2. 2. Spray a large pan with non stick cooking spray and over medium heat, brown the beef in batches. Once all the beef has been browned, place in a large slow cooker (Crock Pot etc).
3. 3. With the same pan-Add the lemongrass and fry until fragrant. Scrap off any bits and pieces of beef and spices and transfer to the slow cooker with the browned beef.
4. 4. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant.. If the paste starts burning, reduce the heat and add a bit of water. Transfer toasted spice paste to the slow cooker.
5. 5. Add the coconut milk, half cup of water and brown sugar, stir to combine with beef. Set slow cooker to LOW, cover with lid and let cook for 6-8 hours. The beef should be coated with the thick sauce when it is done (If your macros allow, serve with rice).

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