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:
- 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.
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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.
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Return beef to pot and stir to coat.
- 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.
- 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.
- While this is cooking, prepare steamed rice according to packet instructions and blanch green beans.
- Serve curry with brown rice & beans, topped with coriander & chilli.
