I have tried a few new crockpot recipes in the last few months, from Joan Bishop and of course the mother and son team of Simon and Alison Holst. Earlier this month I made Beef Rendang on page 59 from “All new delicious slow cooker” by Simon and Alison Holst.
Cooking Time: Low 8-10 hours
For 6-8 Servings:
1 Cup desiccated coconut
1 red onion, roughly chopped
3 cloves garlic
2 to 3cm piece root ginger
2 Tbsp fish sauce
2 Tbsp paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp (or more to taste) chilli powder
2 Tbsp oil
1 x 400ml light coconut milk or cream
1-1.2kg gravy beef, cut into 3cm cubes
2 Tbsp brown sugar
1 Tbsp tamarind paste or 2 Tbsp lemon juice
1 cinnamon stick
2-3 kaffir lime leaves, thinly sliced
1/2-1 tsp salt
Heat the coconut in a large, dry frypan, stirring frequently until it is a uniform golden brown. Remove from the pan and set aside.
Combine the spice paste ingredients in a blender or food processor. Blend or process until it forms a smooth-looking paste.
Heat the oil in the pan. Add the spice paste and cook for about five minutes, stirring constantly. Stir in the coconut milk or cream.
Coat the inside of the bowl or insert with non- stick spray. Pour the sauce into the slow cooker, then add all the remaining ingredients, including the toasted coconut, except the salt. Stir to combine.
Cover, then turn to low and cook for eight to 10 hours.
Season to taste with the salt and remove the cinnamon stick, then serve over steamed rice. A cucumber or green salad and roti or naan bread make ideal accompaniments.
I cooked this for seven and a half hours. The flavours were great. I would certainly make this again. Next time, I would add less salt. I used 1/2 tsp of salt however that was still quite salty in my opinion. We froze half of the curry to eat for another night. I forgot to take a photo of the dish once it had been served up, so can only show you what it looked like before it was cooked.
Next Wednesday I will share my findings on the Coffee Braised Beef Rump.