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Before you jump to Slow Cooker Beef Rendang recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can certainly save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Green living just isn’t that tough. Typically, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to slow cooker beef rendang recipe. To make slow cooker beef rendang you only need 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Slow Cooker Beef Rendang:

1. You need 1.5 Kg Chuck Steak
2. Get 1 Stem Lemon Grass
3. Use 1 Med Onion, chopped
4. Provide 3 Cloves Garlic, chopped
5. Take 1 Tbsp Ginger, chopped
6. Get 1 Tbsp Vegetable Oil
7. Provide 1 Med Onion, thinly sliced
8. Provide Chili peppers
9. Get 3 tsp Ground Coriander
10. Prepare 1 tsp Ground Cumin
11. Take 1 Cinnamon Stick or 1/4 tsp Ground Cinnamon
12. You need 8 Fresh Curry Leaves, torn
13. Use 2 tsp Brown Sugar
14. Provide 425 ml can Coconut Milk
15. Use 1 Tbsp Lemon Juice
16. Get to taste Salt

Instructions to make Slow Cooker Beef Rendang:

1. Cut Beef into 3cm pieces
2. In food processor combine Lemon Grass, chilies, Onion, Garlic, and Ginger until smooth.
3. Heat oil in a pan and add sliced onions and ground spices. Cook stirring until Onion is soft.
4. Add lemon grass mixture to the spices and and continue to cook, stirring until fragrant.
5. Stir in beef, Cinnamon, Curry Leaves, and sugar.
6. Put everything in crock pot and add the coconut milk. Simmer covered for 4 hours and then for an additional 4 hours uncovered.
7. Serve with basmati rice and your choice of side dishes. I like it with garlic naan.

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