Beef Cheek Rendang with SpaghettiMake on Drop
Nothing but the curry paste made using your Thermie in this one. So really, should you not have a Thermomix, this one is for you! I love rendang. Especially this one. I was amazed when I first had this as it is traditionally served on spaghetti with the parmesan, even in Bali. SO fascinating, this clash of food cultures that works so very well. Of course I doubt there is a village in Bali that would call this theirs, and Rendang can be very spicy if you make it so. Therefore feel free to add more chillies to taste.
I think you will love this one. Let me know!
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- 1 Batch Bumbu Curry Paste as needed (You won't need it all) Recipe
- 400 Grams Coconut Cream Recipe
- 1 beef cheek per serving (get these at your butcher)
- 3 Red Onion sliced
- 8 Garlic Cloves
- 200 Grams baby spinach leaves
- Pink Salt Flakes and black pepper to taste BUY
- cooked spaghetti pasta
- Curry leaves Crispy fried
- Parmesan finely milled
- Red Chillie(s) sliced
- 1 lime cheek per serving
Place 200 grams 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 garlic, cover and cook on high for 8 hours. Stir occasionally and turn the meat over to coat well with all the juice.
When ready to serve, prepare the spaghetti as per package directions.
Fry the curry leaves in hot oil until crispy but still bright green and drain on a paper towel.
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.
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