Beef Cheek Rendang with Spaghetti

Make on Fresco
Serves 4-6 Prep Time 30 minutes   Cook Time 6 hours   Rated:
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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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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!