Name: Rendang Pedang
Ingredients: 1 teaspoon hot paprika; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 2-inch (5-cm) piece fresh ginger, peeled and chopped; 2 large stalks lemongrass, chopped, tough tops and outer leaves trimmed off and reserved for lemongrass rice; ½ (13.5-ounce/400-ml) can coconut milk; ½ teaspoon turmeric; 1 serrano chile, chopped; 4 cloves garlic, chopped; 1 red bell pepper, chopped; ½ tablespoon jaggery or brown sugar; 1 teaspoon salt, or more to taste; 2 pounds (910 g) beef stew meat; 1 tablespoon tamarind concentrate, such as Tamicon brand

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Rendang is one of my all-time favorite foods, partly for sentimental reasons (on our first not-date, six or so years before we got married, Derek and I had Indonesian food) and partly because it hits all my favorite notes: spicy (chiles fresh and ground), herby (lemongrass, and lots of it), and tart (tamarind).

Ingredients

1 red bell pepper, chopped
1 serrano chile, chopped
4 cloves garlic, chopped

Method

Morning

In a good blender or mini food processor, combine the bell pepper, serrano chile, garlic, ginger, cumin, coriander, hot paprika, turmeric, coconut milk, chopped lemongrass, tamarind, jaggery, and salt. Puree until very smooth, then scrape into the slow cooker. Add the beef and turn to coat it with the sauce. Cover and cook on low for 8 hours.