Indonesian Beef Rendang

Ingredients

3 pounds Stew Beef, cut into 1/2 inch pieces Salt

Pepper

Oil

3 cups Coconut milk

2 tbsp Brown sugar

1 tbsp Shredded coconut

Curry paste:

1 bunch Coriander stems and leaves

Zest of one lime

4 tbsp Garlic ginger paste

1 tbsp Cinnamon

1 tbsp. Turmeric

3 stalks Lemon grass

2 shallots or 1 white onion

1 tsp Red pepper flakes

2 tsp Coriander ground

1 tbsp sambal

1 tbsp tomato paste

Directions:

1. Cut beef in bite sized pieces, generously season with salt and pepper.

2. In a pan over high heat, add flavourless oil and sear meat to caramelize on all sides (do it in batches). Once all meat has been seared transfer to a slow cooker with all excess juices and browned bits from pan.

3. To make the curry paste, put all ingredients (roughly chopped) in blender and pulse to make a paste.

5. Add curry paste, coconut milk and some water (about 1/2 cup) to the slow cooker and stir.

6. Cook on low 8 hours or 4 hours on high, until the meat is soft. The curry will darken in colour, add in the brown sugar and shredded coconut and stir.

7. Garnish with shredded coconut, sambal (hot sauce) and thinly sliced scallions. Serve with coconut jasmine rice.