Making Indonesian rendang in the slow cooker or the pan
By now I can say that I am becoming quite adept at cooking with the slow cooker. Our whole family enjoys the food I produce with the slow cooker and I personally think the convenience of it is such a big advantage. This time I made an Indonesian rendang which we enjoyed, although I have to say that I like the hash from my other slow cooker recipes just a bit better. But hey… every now and then you have to change things up a bit, don't you think? Hence the Indonesian rendang this time, you also have something to alternate.
Table of Contents
Indonesian rendang in coconut milk
Rendang is an Indonesian beef stew in a coconut milk base. If you don't like a coconut taste, it's better to let this Indonesian rendang pass you by and opt for the hash, for example, which is also very tasty!
Preparing the rendang is a breeze and of course it is even easier with the slow cooker than in the pan, but I will give the preparation method for both so that everyone can get started with it.
Indonesian rendang ingredients (4 persons)
± 750 grams of beef ribs (or hash meat)
2-3 onions
4 garlic cloves
1 tablespoon grated ginger
2 bay leaves
chopped lemongrass, about 1-1.5 tsp (I get from a jar from Go-Tan)
1 teaspoon galangal
1 teaspoon turmeric
400 ml coconut milk
salt to taste
1 teaspoon cumin
little oil
1 teaspoon coriander seed
2 teaspoons sambal (I use manis myself)
How to prepare Indonesian rendang
As mentioned, making the rendang is very easy. I prefer to bake the meat, because it gives it just a little more flavour, it looks a bit tastier and the pieces of meat fall apart less easily. But it is not necessary. Are you short on time? Then you just throw the meat for the Indonesian rendang in the slow cooker.
Cut the beef ribs into pieces or use meat scissors like this one, it's a lot easier
Chop the onion and chop or press the garlic
Heat the oil in a pan and fry the onion with the garlic
When the onion becomes translucent, add the meat and fry it briefly on all sides
From here you can follow the preparation in the slow cooker or the pan
Further preparation of the Indonesian rendang in the slow cooker
Make a mixture of the ginger, lemongrass, galangal, turmeric, salt, cumin, coriander and sambal and put this in the slow cooker
Add the meat mixture to the slow cooker
Stir briefly
Add coconut milk
Add bay leaves in tea egg
Cook on low for 8 hours in the slow cooker
Further preparation of the Indonesian rendang in the pan
Make a mixture of the galangal, turmeric, salt, cumin, coriander and sambal
Add this mixture to the meat in the pan
Fry everything well
Now add the coconut milk, lemongrass and fresh ginger
Put 2 bay leaves in the pan
Cover and stew the Indonesian rendang gently for about 2.5-3 hours
Don't forget to stir every now and then
Is the dish not salty enough for you? Then you can always add some salt after this preparation of the Indonesian rendang, no problem.
Enjoy your dinner! If you've made the rendang, will you let me know what you think?
