Beef Rendang

Nutrition per serve

Ingredients

• 1bunch makrut lime leaves
• 1pcs red onion
• 250g kent pumpkin
• 1pcs potato
• 300g beef chuck
• 45g rendang curry paste
• 200ml coconut milk
• 150g jasmine rice
• 2g chilli flakes
• 20g roasted peanuts
• 15ml olive oil
• 5ml red wine vinegar
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   This recipe can be cooked in either a slow cooker or oven. Turn the electric slow cooker to low or preheat the oven to 150C, fan-forced. Separate the lime leaves, remove the central vein and finely shred. Cut half the onion into wedges, reserving the remaining onion for pickling. Cut the unpeeled pumpkin, unpeeled potato and beef into 6cm chunks.
2. Step 2 — Start curry
   Season the beef with salt and pepper. Heat 1 tbs olive oil in a medium frypan over high heat. Cook the beef, turning regularly, for 4 mins or until browned. Remove from the pan. Reduce the heat to medium-high. Cook the curry paste, onion wedges, pumpkin and potato, stirring, for 2 mins or until the onion is slightly softened.
3. Step 3 — Slow cook curry
   Add the beef, coconut milk, lime leaves and 150ml water to the vegetables and bring to the boil. Transfer the beef and vegetable curry to the slow cooker. Cook, covered, for 8 hrs or until the beef is very tender. If using the oven method, transfer to an ovenproof dish, cover and bake for 2½-3 hrs.
4. Step 4 — Pickle onion
   Meanwhile, thinly slice the remaining onion. Combine the onion, 1 tsp red wine vinegar, ½ tsp sugar and a pinch of salt in a bowl. Set aside to pickle, tossing occasionally, until needed.
5. Step 5 — Cook rice
   20 mins prior to serving, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
6. Step 6 — Get ready to serve
   Add 1 tsp of the pickling liquid and a pinch of chilli flakes, if desired, to the curry and stir gently to combine. Taste, then season with salt. Serve the curry and rice with the onion pickle, peanuts and chilli flakes.

Allergens

Sulphites, Peanut