Rendang Padang - Indonesian Beef Curry (slow Cooker)

Total Time: 8 hrs Preparation Time: 30 mins Cook Time: 7 hrs 30 mins

Ingredients

• Servings: 6
• 3 lbs beef stew meat, cut into 1-2-inch pieces (i use a chuck roast & cut it up)
• 8 red chilies, stemmed and coarsely chopped (you can take out the seeds to reduce the heat level)
• 1/2 small onion, chopped
• 2 inches fresh ginger, peeled and chopped
• 3 garlic cloves, chopped
• 1 stalk lemongrass, tough outer layers removed, tender insides finely sliced
• 1/3 cup tamarind paste (combined with 1/3 cup warm water)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder (ground chiles, not the chili pepper spice blend)
• 1 (15 ounce) can light coconut milk
• 2 teaspoons sugar
• salt

Recipe

• 1 put the beef in the slow cooker.
• 2 in a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
• 3 puree until smooth, then pour over the beef.
• 4 stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
• 5 the beef will be tender and the sauce will be dark brown.
• 6 ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
• 7 pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
• 8 stir in the sugar and season with salt to taste.
• 9 serve over steamed rice.