Slow Cooker Beef Redang Padang
My Sumatran grandfather's recipe adjusted to make life a little easier.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
- 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.
Alternatively, you can use the liquid and meat to make delicious deep fried rendang bitterballen.
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.