Slow-Cooker Beef Rendang

Video HERE

I love a good curry, but I've found it difficult to make a good one in the slow-cooker. Long and slow cooking is great for those tougher, cheaper cuts of meat, but it doesn't do much for the spices so many recipes call for a sambal, or spiced oil to drizzle on top, which adds a harsh heat, rather than helping the overall flavour and kinda negates the point of a slow-cooker recipe. This does take a whole day, but only requires 10 minutes of actual hands-on time.

This is a really rich, dark curry that doesn't lose it's flavour even over a 12-hour cook. If you have the time I would suggest making it a day or so ahead of time, chill it in the fridge then reheat to serve. Giving the spices time to develop only adds more richness - some coconut oil might rise to the top, but don't be tempted to skim it off, just stir through and heat.

Ingredients: SERVES 4
2 Onions, diced
3 cloves Garlic, chopped
1 stalk Lemongrass, bruised and chopped
2 Red Chillis, chopped*
2tbsp Brown Sugar (or palm sugar)
1tsp Tamarind Syrup
1" Root Ginger, grated (or 1/2 tsp ground)
1tsp Coriander Seeds
1tsp Cumin Seeds
1/2 tsp Ground Cloves
1/2 tsp Ground Mace
1tsp Oil
500g Stewing Steak, cubed
1tbsp Soy Sauce
1tbsp Thai Fish Sauce (or 2 anchovies)
400g can Coconut Milk
200ml Water-ish
Seasoning

*You can use 2 dried chillis, keep them whole and don't blend into the paste. Just add them to the crock instead.

Method:

1.  First make a paste by blending the onion, garlic, lemongrass, chilli, sugar, tamarind, ginger, spices and oil.
2. Massage the paste into the meat, cover and marinate overnight in the fridge.
3. Transfer the meat and marinade into the crock, drizzle over the soy and fish sauce and stir to coat.
4. Pour over the coconut milk and enough water to just cover the meat, then stir to combine.
5. Cook on HIGH for 10-12 hours.
6. Don't panic! it will look curdled and wrong before it comes together.
7. If you have the time, transfer to a container to cool and chill overnight before serving, if not then serve over steamed rice or with flatbreads for scooping.

 This does not make a particularly large batch, but it is rich enough without adding extra flavours. I find it useful to make a double - or even triple - batch, cooking for around 14 hours. Portioned into freezer pots with a scoop of rice make great microwaveable meals. Rich, spiced comfort in about 8 minutes!