My version of Rendang

My version of Rendang

This is a dish made in a slowcooker or in a iron cast on the BBQ.
Personaly i prefer using the slowcooker, so the steps are written for that process.

– Blade steak or Brisket, at least 1Kg
– Some baking butter for searing the meat
– 2 unions
– About 350 ml of beef broth
– 1 clove of garlic, crushed and then finely sliced
– Tomato paste, 1 medium can (250gr)
– 2 cloves (stamped to a crumble)
– 2 bay leaves
– About 100ml of Sambal, to taste (more is hotter)
– Salt and Pepper
– Some small peppers if you like
– Rice (if you eat it, i don’t)

First, cut the meat in smaller portions, the size of regular burned ends or a bit larger is fine. Everyone preffers its own meat size, just don’t keep it as one or a couple of really big slaps of meat. Remember it has to fit in the cast or slowcooker with the other stuff

Second, use pepper and salt to season the meat (don’t go overboard on the seasoning, as it’s just for the outer-layer). and sear it in a fryingpan so you get a nice brown outer layer.

During the searing, set your slowcooker to a low setting and start heating it up. Put the Tomato paste, cloves, bay leaves garlic and unions in the slowcooker pot and stir them until you get a nice mix.

When the meat has a nice sear on the outer layer, add the meat to the slowcooker.

After all the meat is in the slowcooker, add the broth. Make sure the meat is almost fully under the liquid.

Now add the Sambal and stir it until the sambal is nicely mixed with the liquid.

Put on the lid and wait for at least 8 hours (10 is best!). Then use a spoon to find the bay leaves and remove them. After they are removed, put some on a plate, add some rice if you like and finish it off with some pepper slices on top.


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