Beef Cheek Rendang with Spaghetti
Serves
4
Total Time
8hrs 30mins
Calories
626
A slow cooker delight. For a cold winters night when you are so not interested in cooking after work. Get this on before the day begins and voila.
- Beef cheek1room temperature
- Red onion3sliced
- Parmesan cheeseas neededfinely grated
- Red chilias neededsliced
- Spaghettias neededcooked
- Curry paste1 tablespoon
- Coconut cream400 ml
- Garlic clove8
- Baby spinach200 g
- Salt & pepperas needed
- Lime1
- Curry leavesas needed
- Extra virgin olive oilas needed
Ingredients
- 1. Place a good spoonful of the curry paste into the bottom of a slow cooker with the coconut cream
- 2. Add the beef cheeks and turn them to coat with the bumbu mixture
- 3. Add onions and crushed garlic and cover
- 4. Cook in slow cooker - 8 hr, high heat
- 5. Prepare spaghetti as per package directions
- 6. Add curry leaves and extra virgin olive oil to the saucepan
- 7. Fry until crispy - medium-high heat
- 8. Wilt the spinach in the hot rendang sauce until softened
- 9. Assemble all in large bowls, spaghetti, beef cheek, sauce, spinach, more sauce, plenty of parmesan, the curry leaves, chilli and lime cheeks to garnish
- 10. Add salt & pepper, parmesan cheese, red chili and lime to a clean large serving bowl
Method
Make this recipe in the Fresco Recipes App
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