Beef Cheek Rendang with Spaghetti

Need

• The Rendang

• 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 cloves garlic
• 200 Grams baby spinach leaves
• pink salt flakes and black pepper to taste BUY

• To Serve

• cooked spaghetti pasta
• curry leaves Crispy fried
• parmesan cheese finely milled
• red chilli sliced
• 1 lime cheek per serving

Do

1  

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.

2  

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.

3  

When ready to serve, prepare the spaghetti as per package directions.

4  

Fry the curry leaves in hot oil until crispy but still bright green and drain on a paper towel.

5  

Wilt the spinach in the hot rendang sauce until softened.

6  

Assemble all in large bowls, spaghetti, beef cheek, sauce, spinach, more sauce, plenty of parmesan, the curry leaves, chilli and lime cheeks to garnish.