1
Grind the boemboe
Put all the ingredients for the boemboe in a chopper, food processor, or mortar and grind to a coarse paste.
Automatically translated from Dutch
Adds 16 main items. Pantry and optional items stay out unless you explicitly add them.
For the boemboe
For the rendang
or Cooking cream
or Lime, Lime zest
5 steps
Put all the ingredients for the boemboe in a chopper, food processor, or mortar and grind to a coarse paste.
Place the meat in the slow cooker pot and pour the vinegar over it. Add the boemboe and toss the meat well so each piece is coated with a layer of boemboe.
Then pour the coconut milk into the pot and add the kaffir lime leaves and bay leaves.
Bruise the lemongrass stalk and add it to the coconut milk. Toss everything briefly and put the lid on the pot.
Cook the rendang for 8 hours on Low, or 5 to 6 hours on High, until the meat is very tender.
If you find the sauce too watery, remove the slow cooker lid toward the end of the cooking time. This is only possible on the Slow Cook setting, not with a pressure cooking function. On a multicooker, you can also set the pot to Sauté for the last hour.
Coconut milk almost never curdles; the coconut cream simply separates from the coconut water. When you reheat the dish, it will come together again on its own.
If you make the rendang with 3 kg of meat, don’t use much more coconut milk, as the meat releases enough liquid. Add at most one small 250 ml can extra.
Indonesian rendang made with beef chuck in a freshly ground boemboe with coconut milk, lemongrass, and kaffir lime leaves, slow-cooked until tender for hours. Buy the spices you can’t find at the supermarket at an Asian grocery store.
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