Slow Cooked Beef Rendang (Spicy Indonesian Beef Curry)

INGREDIENTS
Spice Paste
• 8 Large Fresh Red Chilies (deseed for less spiciness)
• 6 Shallots
• 6 Cloves of Garlic
• 3 Stalks of Lemongrass (white part only)
• 1-inch Fresh Galangal
• 1-inch Fresh Ginger
• 2 Tbsp Canola Oil

Rendang Curry
• 1kg Chuck Steak
• 3 Tbsp Canola Oil
• 1 Cinnamon Stick
• 3 Cloves
• 3 Star Anise
• 3 Cardamom Pods
• 2 stalks of Lemongrass
• 400ml Coconut Milk
• 2 tsp Tamarind Paste
• 1 Tbsp Hot water
• 5 pieces of Kaffir Lime Leaves
• 1/3 cup Desiccated Coconut
• 1 Tbsp Grated Palm Sugar
• 2 tsp Salt

METHOD

1. Cut Chuck Steak into 4cm cubes.
2. Cut all ingredients for Spice Paste into small pieces. Using a food processor, blend into a smooth paste and set aside.
3. Using the back of a knife, smash 2 stalks of Lemongrass.
4. Finely slice the Kaffir Lime leaves.
5. Soak Tamarind Paste in Hot water and remove seeds.
6. In a pan or if the slow cooker has a sear function, heat 3 Tbsp Canola Oil and stir fry the Spice Paste for 5 minutes.
7. Add beef cubes and stir until all beef cubes are browned.
8. If using a pan, transfer the mixture into the slow cooker.
9. Add the rest of the ingredients from the Rendang Curry and stir to combine.
10. Cover the slow cooker and cook on high for 5 hours, stirring occasionally.
11. Pour mixture into a pot and cook uncovered for 20 minutes on high heat to reduce liquid contents. Turn off the fire when the mixture resembles a dry curry.
12. Serve cooked Beef Rendang over white rice.