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Indonesian Beef Rendang

2 medium onions -- roughly chopped
3 cloves garlic -- roughly chopped
1 tablespoon fresh ginger -- chopped
4 small red chile peppers -- seeded and chopped
1/2 cup water
2 pounds round steak -- cut in 1 1/2" cubes
2 teaspoons ground coriander
2 tablespoon tamarind sauce
1 teaspoon ground turmeric
2 teaspoons curry powder
stem of lemongrass (4" long)
2 cups coconut milk

In a food processor, blend onions, garlic, ginger, chili peppers and water until smooth. Add this mixture, the steak and the rest of the ingredients to the slow cooker slow cooker and combine thoroughly. Cover; cook on low 8-10 hours or on HIGH for 4-6 hours. Halfway through cooking, remove the lid and mix thoroughly to prevent the coconut milk from separating. Replace the cover. Remove the lemon grass before serving.

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