The cut of beef, spices, sugars, type of the chilis, and cooking duration all affect the taste of your rendang. Rendang is similar to gumbo in that various ingredients and techniques result in similar but different dishes. Discard whole spices, garnish and serve.Īdapted from Saveur’s Indonesian Stewed Beef. Alternatively, move the sauce to a pan on the stove to reduce. Remove the lid, turn turn up the heat and continue to cook until sauce reduces and coats the beef. Note, if your slow cooker does not have a searing function, skip the boil and adjust cooking time.
Reduce heat to LOW, cover and cook for 3-5 hours, or until meat is tender. Add lime leaves, lemongrass knots, cinnamon, coconut milk, other spices if using, and salt. Transfer paste and beef to the slow cooker. Optional step: if able, heat 2 tablespoons neutral oil in your slow cooker and fry the paste for a few minutes.
Add chiles, shallots, nuts, garlic, turmeric, ginger, and galangal purée until a slightly smooth paste forms, about 2 minutes. Pulse whole cloves and nutmeg in a food processor or blender until very fine.
Garnish: cilantro, lime wedges, and/or toasted coconut Optional: 1 tablespoon brown sugar, zest from 1 lime plus the juice, 2 teaspoons ground coriander, 2 teaspoons cumin boneless beef chuck, cut into 2" piecesħ fresh or frozen Kaffir or makrut lime leavesĢ stalks lemongrass, trimmed, smashed, and tied into knotsġ 13.5-oz can unsweetened coconut milk, not light ground turmericġ (2") piece ginger, peeled and thinly slicedġ (2") piece galangal, peeled and thinly slicedĢ-3 lb. Slow Cooker Beef Rendang Ingredientsĥ whole cloves, or 1/4 teaspoon ground clovesġ whole nutmeg, slightly crushed, or 2 teaspoons ground nutmegĦ-8 red Holland chiles, or 3-4 Thai chiles, stemmed and seeds removedĦ shallots (or about 3/4 lb), roughly choppedġ (2") piece fresh turmeric, peeled and roughly chopped, or 1 1/2 tsp. Rendang is delicious served with coconut turmeric rice. Slow cooker beef rendang will make a saucy gulai or kalio depending on how much you reduce the liquid. If the sauce is not reduced at all, the dish is called gulai and is light colored in appearance. When rendang is cooked for a shorter period of time, the result is a “wet” rendang with a lighter brown sauce and is called kalio. The resulting dish is caramelized, very dark in color, moist and tender, but it is referred to as a “dry” rendang because most of the liquid evaporates. In the longer traditional rendang cooking process, as the stew simmers the coconut milk turns to coconut oil which begins to fry the meat. There are different styles of rendang based on how long the dish cooks. The word rendang comes from merendang which refers to the method of slow cooking until almost all of the sauce is gone and the meat is tender and absorbs the spices.
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