Rendang Padang - Indonesian Beef Curry (Slow Cooker)
photo by PalatablePastime
- Ready In:
- 3 lbs beef stew meat, cut into 1-2-inch pieces (I use a chuck roast & cut it up)
- 8 red chilies, stemmed and coarsely chopped (you can take out the seeds to reduce the heat level)
- 1⁄2 small onion, chopped
- 2 inches fresh ginger, peeled and chopped
- 3 garlic cloves, chopped
- 1 stalk lemongrass, tough outer layers removed, tender insides finely sliced
- 1⁄3 cup tamarind paste (combined with 1/3 cup warm water)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon chili powder (ground chiles, not the chili pepper spice blend)
- 1 (15 ounce) can light coconut milk
- 2 teaspoons sugar
- Put the beef in the slow cooker.
- In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
- Puree until smooth, then pour over the beef.
- Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
- The beef will be tender and the sauce will be dark brown.
- Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
- Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
- Stir in the sugar and season with salt to taste.
- Serve over steamed rice.
Questions & Replies
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A teaspoon of tamarind paste should be sufficient. I've never used sugar. Peanutbutter??? I shudder at the thought. It takes away from the authenticity of the dish, Craig C. Rendang and Satay are two different animals. I was born in Indonesia and have been cooking Indonesian food all my adult life, so I know.