Pulled beef rendang

Name: Pulled beef rendang
Cook time: 20 min
Yield: 2

with turmeric rice and cripsy shallots

Ready in around 20 mins

RECIPE FACT:

We’ve included a whole chilli in your rendang paste so you can up the spice level if preferred.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE VEGETABLES:

Using half the cucumber, peel and cut into 1 cm cubes, and place in a bowl. Remove the stem from the makrut lime leaf, roll the leaves into a cigar and finely slice. Peel the red onion and slice finely.
2. TO HEAT THE TURMERIC RICE:

Open the bag of steamed turmeric rice, squeezing the bag gently to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the rice and cook for 1-2 mins. Add the baby spinach to the pan and cook for a further 1-2 mins until spinach is starting to wilt. Season with salt, remove from the pan and cover to keep warm.
3. TO COOK THE PULLED BEEF RENDANG:

Open the rendang paste and remove the chilli from the top. Finely slice the chilli if you plan to use or discard if not. Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot add the onion and cook for 3-4 mins. Add the rendang paste to the pan, add some or all of the chilli, stir and cook for 30-60 secs until fragrant. Add the slow cooked pulled beef and cook for 1-2 mins. Pour in the coconut cream, add ½ a cup of water and the makrut lime leaf and cook for a further 2-3 mins until reduced slightly.
TO SERVE:

Spoon turmeric rice into bowls and top with the pulled beef rendang, pouring over any sauce from the pan. Top with diced cucumber and sprinkle over toasted shallots.