***Slow Cooked Beef Rendang with Broccoli- FINAL

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Turmeric

  Spices, ground

  ¼ tbsp or 2g

• Red Pepper Flakes

  ¼ tsp or 25g

• Onions

  Raw

  1 tbsp chopped or 10g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Broccoli

  Raw

  ¼ cup chopped or 23g

Directions

1. Heat the olive oil in a small sauce pot. Add the beef and cook until browned. Add the onions, garlic, and spices, and continue cooking for 1 minute. Add the coconut milk and about a half cup of water. Bring to a boil and reduce heat to a simmer. Cover and simmer on low for about 2 hours, until beef is tender. Remove lid, add the broccoli and simmer for 10 minutes before serving.

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• Slow Cooked Beef Rendang
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