Slow-cooked beef rendang

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Hello everybody, I hope you're having an incredible day today. Hey everyone, it's Louise, satisfactory to my recipe site. Today, we're going to make a special dish, Slow-cooked beef rendang. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Slow-cooked beef rendang is one of the most popular of current trending meals on earth. It's enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Slow-cooked beef rendang is something that I've loved my entire life.

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To get started next this recipe, we must first prepare a few components. You can have Slow-cooked beef rendang using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Slow-cooked beef rendang:

1. 2 shallots, peeled, chopped
2. 3 garlic cloves, chopped
3. 5cm-piece ginger, chopped
4. 2 sticks lemongrass, white ration only, thinly sliced
5. 1 long red chilli, sliced
6. 4 coriander roots, chopped
7. 1 tbsp peanut oil
8. 1.5kg Coles Australian Beef Blade Roast, trimmed
9. 400ml coconut milk
10. 2 tsp tamarind puree
11. 2 tsp brown sugar
12. 1 cinnamon stick or quill
13. 2 total star anise
14. 1/2 cup (40g) desiccated coconut, lightly toasted
15. Long red chilli, extra, to serve
16. Desiccated coconut, extra, toasted, to relief
17. Coriander leaves, to sustain sustain
18. Steamed jasmine rice, to advance

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Instructions to make Slow-cooked beef rendang:

1. Preheat oven to 150C. Process the shallot, garlic, ginger, lemongrass, chilli and coriander in a food processor until finely chopped. build up 1 tablespoon water and process until a glue forms. Season with salt.
2. Heat 2 teaspoons of the oil in a heavy-based ovenproof pan higher than medium heat. Season the beef and cook, turning, for 5-7 mins or until browned all over. Transfer to a plate.
3. Heat fixed oil in the pan higher than medium heat. Cook the shallot and chilli bonding agent for 2-3 mins or until aromatic. work up in the coconut milk, tamarind, sugar, cinnamon, star anise and coconut. Bring to the boil. Return the beef to the pan. Cover and bake, turning the beef twice during cooking, for 3 hours or until beef is twinge and shreds easily same thesame to a fork.
4. Remove the beef from the pan. Use two forks to shred the meat. Return the meat to the pan and rouse to combine. promote the beef rendang as soon as other chilli, additional coconut and coriander leaves. sponsorship subsequent to rice.

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