Rendang Padang is one of my favorite dishes in the world. I have never encountered other people adding new potatoes to their rendang, but that’s how my Sumatran grandfather made it and I cannot veer from tradition in this.
Not only that. It just works really well: the potatoes soak up the flavor of the rendang as it simmers. And the more rendang flavored things I can eat the better. So there.
I used to make this on the stove, stirring my ass off during the final hour to get the rendang to the right level of dryness without burning. These days I make it in a slow cooker and dry it out in a wok. Slow cooking really helps hold the beef together, softening the meat while inserting maximum flavor.
The meat comes out succulent and flavorful but just bite. I tend to make doubles so I can freeze it in portions and always have some at the ready or turn it into rendang bitterballen.
Slow Cooker Beef Redang Padang
- 500 gr of blade or pot roast beef in bite sized chunks
- 2 large onions finely chopped or sliced in thin rings
- 1 stick of lemongrass tied into a knot
- 2 leaves of Indonesian bay leaf dried
- 4 kaffir lime leaves fresh or from the freezer, bruised
- 1 dice sized cut up piece of laos ie. galengal or Thai ginger
- 2 table spoons of Sambal Oelek or 2 finely chopped spanish red peppers, seeds in or out is up to you, but I’d deseed them
- 1 small tin of coconutmilk and equal parts water
- 150 gr of unpeeled new potatoes optional
- Basically chuck everything but the new potatoes into your slow cooker and cook on low for 8 hours. I am sure shorter and on high works as well, but I never do anything fast in my slow cooker. It seems to defeat the purpose.
- Halfway through add in the new potatoes, if using.
- You can go in and stir occasionally if you want. Because there’s always more liquid than you need in slow cooking and rendang can always stand to lose some.
- Once you've finished slow cooking, transfer your rendang to a wok on a high heat and stir until almost all of the liquids have evaporated. Serve with plain white rice and some crisp green beans.
Don’t have a slow cooker?No problem. Chuck all the ingredients in a Dutch oven, bring to a boil and then simmer for 2 hours. Add the new potatoes and simmer for another hour. During the fourth and final hour your rendang should start to dry. Stay close and stir often but gently, to keep the meat intact, until dry.