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Slow-Cooked Beef Rendang Curry with Asian Greens & Peanuts

The flavours and smells emiting from this meal had the taste senses ready to devour this meal. Full of carbs and protein.
Cook Time10 hours
Course: Main Course
Servings: 4

Ingredients

RANDANG

  • 600 g diced beef chuck steak
  • 1½ tbsp finely grated fresh ginger
  • 1 cinnamon stick
  • ½ tsp cardamom pods
  • 1 star anise
  • 50 g store-bought rendang paste
  • 200 ml coconut cream
  • 1 tbsp cornflour
  • 1½ cups beef stock
  • 2 tsp brown sugar
  • 2 tsp soy sauce
  • 2 tsp fish sauce

RICE

  • 300 g jasmine rice
  • 2¼ cups boiling water

GREENS

  • 1 broccoli head
  • 2 baby bok choy
  • a drizzle of oil
  • 1 tbsp soy sauce

TO SERVE

  • 25 g chopped peanuts

Instructions

  • Prep the beef. Pat the beef dry with a paper towel. Place the beef and ginger in the slow-cooker dish. Add the cinnamon stick, cardamon pods and star anise, and toss together.
  • Slow-cook the beef. Add the rendang paste, coconut cream, cornflour, beef stock, sugar, soy sauce, and fish sauce to the slow-cooker. Cover and cook on low 9-10 hours, or until the beef is cooked through and tender. The beef will pull apart easily when ready. Season to taste with salt.
  • Cook the rice. When the rendang has 25 minutes cook time remaining, bring a kettle of water to the boil. Combine the rice, boiling water and a pinch of salt in a pot. Cover with the lid, place on the stove over high heat, and bring to the boil. Turn the heat down to low and cook for 12 minutes. Turn the heat off, but leave the lid on, and steam for 5 minutes.
  • Cook the greens. Cut the broccoli into small florets. Thinly slice the bok choy. Heat the oil in a fry pan over a high heat. Cook the broccoli for 3-4 minutes, until softened. Remove the frypan from the heat and toss through the soy sauce. Season to taste with more soy sauce.
  • Serve. Plate up the rice, and top it with the beef rendang and shower with peanuts. Serve the greens on the side.