Beef Cheek Rendang with Spaghetti

Make on Fresco
Serves 4-6 Prep Time 30 minutes   Cook Time 6 hours   Rated:

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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Need

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.

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