Name: Slow Cooker Rendang
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4
Ingredients: 1 el Sambal oelek; 2 tl Ground coriander; 4 Shallots (quartered); 6 teen Garlic (crushed and peeled); 1 tl Ground cumin; 1 cm Fresh galangal; 0.5 tl Ginger (chopped); 1 cm Fresh turmeric; 0.5 tl Trassi; 1 el Palm sugar; 1 kg Beef chuck (cut into large chunks); 1 el White vinegar; 400 ml Coconut milk; 1 stengel Lemongrass; 4 Lime leaves; 2 Bay leaves

Make the boemboe

Put 1 tbsp sambal oelek, 2 tsp ground coriander, 4 shallots, 6 cloves garlic, 1 tsp ground cumin, 1 cm fresh galangal, ½ tsp ginger, 1 cm fresh turmeric, ½ tsp trassi and 1 tbsp palm sugar in a mini chopper, food processor or mortar. Grind everything into a coarse paste.

Coat the meat

Put 1 kg beef chuck in the slow cooker pot and pour 1 tbsp white vinegar over it. Add the boemboe and toss the beef chuck well so everything is coated with the boemboe.

Add the coconut milk

Pour 400 ml coconut milk into the pot and put 4 lime leaves and 2 bay leaves in the coconut milk.

Add the lemongrass

Bruise 1 stalk lemongrass and put it in the coconut milk as well. Toss everything briefly and put the lid on the pot.

Cook in the slow cooker

Cook the rendang for 8 hours on Low or 5-6 hours on High, until the meat is completely tender.

Tip Is the sauce too watery? Remove the slow cooker lid towards the end; with a multicooker, you can only do this on the Slow Cook setting. You can also set the pot to Sauté for the last hour.

Tip Does the sauce look curdled? That’s the coconut cream separating from the coconut water; it will come together again when heated.

Slow Cooker Rendang

Cooking timeline

Ingredients

Instructions

Make the boemboe

Coat the meat

Add the coconut milk

Add the lemongrass

Cook in the slow cooker

Notes

Larger batch

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