SLOW COOKED BEEF RENDANG

Cook time : overnight

Serves 4

Per serving : 525kCal / Carbs 21g / Protein 45g / Fat 29g

1 tbsp Coriander Seeds

1 tbsp Cumin Seeds

1 tbsp Fresh Ginger (grated)

1 tbsp Tamarind Puree

3 Cloves of Garlic (chopped)

2 Long Red Chillies (chopped)

1 Lemongrass (minced, green ends reserved)

1 tsp Vegetable Oil

700g Beef Chunks (casserole steak, cut into 5cm pieces)

3 Spring Onion Stalks (finely sliced)

400ml Light Coconut Milk

125ml Beef Stock

1 Cinnamon Stick

To serve:

100g Shredded Coconut

1/2 Bunch Fresh Coriander (leaves picked)

Blend the coriander, cumin, ginger, tamarind, garlic, lemongrass and chilli with a stick blender. (or pestle and mortar).
Mix through the oil to create a paste and then rub it really well into the cubed steak.
Wrap it up and leave it in the fridge to marinate overnight.
Transfer the beef to the slow cooker and cook on low for 6-8 hours.
Once cooked, stir through the shredded coconut.
Divide on to four plates and garnish shredded coconut, coriander and extra sliced chilli, if you desire.