Beef Cheek Rendang with Spaghetti
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 8hrs 30mins
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- Serves
- 4
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- Calories
- 420
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.
Inspired by: https://tenina.com/recipes/beef-cheek-rendang-with-spaghettirecipe updated 12 Oct 2021
Ingredients
-
- Beef cheek
- 1
-
- Red onion
- 3
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- Spaghetti
- as needed
-
- Parmesan cheese
- as needed
-
- Red chili
- as needed
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- Curry paste
- 1 tablespoon
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- Coconut cream
- 400 g
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- Garlic clove
- 8
-
- Baby spinach
- 200 g
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- Curry leaves
- as needed
-
- Extra virgin olive oil
- as needed
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- Salt & pepper
- as needed
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- Lime
- 1
Tools
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Wooden spoon
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Stove
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Slow cooker
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Saucepan
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Large serving bowl
Step preview
- Place a good spoonful of the curry paste into the bottom of a slow cooker with the coconut cream
- Add the beef cheeks and turn them to coat with the bumbu mixture
- Add onions and crushed garlic and cover
- Cover and cook on high for 8 hours.
- Stir occasionally and turn the meat over to coat well with all the juice
- Add spaghetti to a clean saucepan
- Prepare the spaghetti as per package directions
- Add curry leaves and extra virgin olive oil to the saucepan
- Fry until crispy - medium-high heat
- Wilt the spinach in the hot rendang sauce until softened
- Assemble all in large bowls, spaghetti, beef cheek, sauce, spinach, more sauce, plenty of parmesan, the curry leaves, chilli and lime cheeks to garnish
- Add salt & pepper, parmesan cheese, red chili and lime to a clean large serving bowl