Crockpot Beef Rendang

This beef curry consisted of a chili paste made out of minced shallots, garlic, ginger, galangal, lemon grass and Thai red chillies. The beef was seasoned with cinnamon powder, nutmeg powder, clove powder, curry powder and dark soy sauce. They were browned in the frying pan with the chili paste, then transferred to the crock pot where a can of coconut cream, frozen grated coconut, the juice of one lime and a tablespoon of palm sugar were added. The rendang is cooked on low in the crock pot for almost seven hours until the meat falls apart.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s