Beef Rendang with carrot and fresh tomato

Beautiful curry with lemongrass and turmeric flavors, leave the chilli out to make it kids friendly. Adults can sprinkle over some chilli powder or fresh chilli when they serve it up. When you use your slow cooker you don't need to add much liquid that's why this recipe only has the amount shown. Lots of liquid comes out of the meat as well.

Serve 4-6

Ingredients

1kg of beef suitable for slow cooking like chuck or gravy beef- 3 cm dice

1 brown onion, peeled and cut into 8

2-3 carrots cut in half

2 dried bay leaves

1 (270ml) ayam brand coconut milk or cream + ½-1 can’s worth water

2-3 tomatoes, diced, for garnish

Rendang paste

2 lemongrass stalks, trimmed and sliced, only the white of the lemongrass

1 small brown onion, peeled, rough chop

3 cm piece of ginger, peeled, rough chop

3 garlic cloves

1-2 red chillies (optional)

1 tsp ground turmeric

Blend in a food processor with a little of the coconut milk until nice and smooth

Method

Chuck everything except the tomato into your slow cooker and put on low for 8-10 hours until tender. Sprinkle the fresh chopped tomato over the beef.  I served this up with steamed broccoli, cauliflower and bok choy. You can have some rice too if you like. If I’m in a hurry in the morning I just put the beef, paste it all in a container and keep in the fridge overnight and then chuck it all in the slower cooker in the morning, keep your slow cooker out to save to getting it out in the morning to save a little extra time.