Beef Rendang Curry

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs small sweet potato
• 2clov garlic
• 500g beef chuck
• 35g rendang curry paste
• 200ml coconut milk
• 1pcs pak choy
• 6pcs flour tortillas
• 1bunch coriander
• 15ml vegetable oil
• 15g butter
• 5ml red wine vinegar
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat your slow cooker to low or preheat the oven to 150C, fan-forced. Reserve half the onion and cut the remaining onion into wedges. Cut the unpeeled sweet potato into 5cm chunks. Crush or finely chop the garlic. Cut the beef into 5cm chunks, then season with salt and pepper.
2. Step 2 — Brown beef
   Heat 1 tbs vegetable oil in a medium frypan (if using a slow cooker) or a medium flameproof casserole dish over high heat. Cook the beef, turning, for 4 mins or until browned. Remove from the pan or dish. Reduce the heat to medium-high. Cook the onion wedges, sweet potato and curry paste, stirring, for 2 mins. Add half the garlic and cook for 30 secs or until fragrant.
3. Step 3 — Cook curry
   Stir the beef, coconut milk and 200ml water into the vegetable mixture and bring to a simmer. If using the slow cooker, transfer the beef mixture to the slow cooker bowl. Cover and cook on low for 7½ hrs or until the beef is very tender. If using the casserole dish, transfer to the oven and bake, covered, for 3½ hrs or until the beef is very tender.
4. Step 4 — Pickle onion
   About 30 mins before serving, remove 15g butter from the fridge to soften. Trim the pak choy and separate the leaves. Thinly slice the reserved onion. Combine 1 tsp red wine vinegar, ½ tsp sugar and a pinch of salt in a bowl. Add the onion and stir to combine. Set aside to pickle, tossing occasionally, until needed.
5. Step 5 — Make 'garlic naan'
   Add the pak choy to the curry and slow-cook or bake for a further 10 mins or until tender. Remove the dish from the oven. Preheat the grill to high. Combine the softened butter and remaining garlic in a bowl and season with pepper. Put the tortillas on an oven tray and grill for 1-2 mins until lightly charred. Spread with the garlic butter.
6. Step 6 — Serve up
   Pick the coriander leaves, discarding the stems. Drain the onion, reserving the pickling liquid. Stir 1 tsp reserved pickling liquid into the curry. Taste, then season with salt. Divide the beef curry among bowls and scatter over the coriander. Serve with the 'garlic naan' and pickled onion. Enjoy!

Allergens

Milch, Sulfit, Gluten, Wheat