Beef Cheek Rendang with Spaghetti

by

Tenina Holder

Posted September 2, 2020 (Last updated May 18, 2022)

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.

recipe-images
    Ingredients

  • Beef cheek icon
    Beef cheek1room temperature
  • Red onion icon
    Red onion3sliced
  • Parmesan cheese icon
    Parmesan cheeseas neededfinely grated
  • Red chili icon
    Red chilias neededsliced
  • Spaghetti icon
    Spaghettias neededcooked
  • Curry paste icon
    Curry paste1 tablespoon
  • Coconut cream icon
    Coconut cream400 ml
  • Garlic clove icon
    Garlic clove8
  • Baby spinach icon
    Baby spinach200 g
  • Curry leaves icon
    Curry leavesas needed
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Salt & pepper icon
    Salt & pepperas needed
  • Lime icon
    Lime1
    Method

  • 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

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