• 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
• 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
- Cut Chuck Steak into 4cm cubes.
- Cut all ingredients for Spice Paste into small pieces. Using a food processor, blend into a smooth paste and set aside.
- Using the back of a knife, smash 2 stalks of Lemongrass.
- Finely slice the Kaffir Lime leaves.
- Soak Tamarind Paste in Hot water and remove seeds.
- 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.
- Add beef cubes and stir until all beef cubes are browned.
- If using a pan, transfer the mixture into the slow cooker.
- Add the rest of the ingredients from the Rendang Curry and stir to combine.
- Cover the slow cooker and cook on high for 5 hours, stirring occasionally.
- 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.
- Serve cooked Beef Rendang over white rice.