Slow Cooked Beef Rendang Curry

Slow Cooked Beef Rendang Curry
by Zoe, Undressed Tablescapes 

Ingredients

• 800g chuck beef, diced 
• 1 jar Church Farm Rendang Curry Paste
• 2 tbsp olive oil
• 1 x 400ml can coconut milk
• 1 cup brown rice
• 250g green beans
• Coriander & red chilli, to serve

Method:

1. In a large pot, heat 1 tbsp olive oil over medium-high heat. Working in batches, sear beef on all sides until brown and starting to caramelise. Remove from pot.
2. Lower heat to medium and add another 1 tbsp oil, followed by entire jar of Church Farm Rendang Curry Paste. Cook for five minutes, or until darkened and very fragrant.
   
3. Return beef to pot and stir to coat.
   
4. Add coconut milk, bring to the boil and reduce to simmer for approximately 1 hour. After 1 hour check beef, it should be tender but not completely falling apart.
5. At this point, increase heat and cook for a further 30 minutes. The coconut milk will start to evaporate and you will see a separation of oil. Keep cooking until you are left with dark, rich gravy.
6. While this is cooking, prepare steamed rice according to packet instructions and blanch green beans.
7. Serve curry with brown rice & beans, topped with coriander & chilli.