BEEF RENDANG

In a large bowl mix together ,1 tsp of salt, 1 dsp of soft brown sugar , 1 tbs of tamarind paste . Toss 1 kg of cubed chuck steak in the mixture . Now add 120 gm of desiccated coconut making sure ithe coconut and beef mixture is well combined . Set the bowl with the beef mixture aside . Ok, now using a medium sized bowl add 2 peeled and thinly quartered onions along with 1 tsp / 1 dsp of dried chilli ( your call ),1 tube of lemongrass paste (80 gm ), 2 tbs of minced ginger and finally 2 tbs of minced garlic . Stir till well combined . Heat 3 tbs of rice bran oil over a medium heat . Add the spice mix to the pan , add 1 tsp of tumeric , 1x 100gm jar of Kaffir lime leaves ( drained and finely chopped ),3 tbs of chopped palm sugar ( otherwise known as jaggery , coconut sugar ) , 3 tbs of soy sauce , 1 tsp of salt and 1 dsp of cracked black pepper . Continue to cook and stir for 3 minutes . Spray the bowl of your slow cooker , place the contents of the pan into the bowl of the slow cooker . Add the beef mix and stir through . Stir through 1 x 400ml can of coconut cream and 1 tbs of coriander . Cover and cook on high for 4 hours or until meat is tender . This is traditionally served with rice .