Daging Roedjak from the Slow Cooker

Ingredients

• 900 g Beef rib steaks (Cut into 2–3 cm pieces; approximately as indicated in the original.)
• 2 Shallots (Finely chopped)
• 3 Garlic (Cloves, pressed)
• 1 stengel Lemongrass (Bruised)
• 1 Red chili pepper (Cut into pieces)
• 2 el Sweet soy sauce (Generous amount; kecap manis is intended; the source does not specify a brand.)
• 1 el Brown sugar (Sukrin Gold mentioned)
• 1 tl Shrimp paste (Generous amount)
• 1 tl Ground coriander (Generous amount)
• 1 tl Turmeric (Generous amount)
• 2 tl Galangal (Generous amount; ground Thai ginger)
• 2 Indonesian bay leaves
• 200 ml Coconut milk
• Lemon juice (A splash)
• Sunflower oil (A generous splash for the boemboe)
• White rice (To serve; cooked with a little turmeric for color; quantity not specified)
• Turmeric (for the rice) (A little, for the white rice; quantity not specified)
• Seroendeng (To serve; quantity not specified)
• Pickled cucumber (To serve; quantity not specified)
• All-purpose sauce thickener or cornstarch (Optional, to thicken the sauce; choose one. The composition of the all-purpose thickener is not specified.)

Steps

1. 1

   Cut the beef rib steaks into 2–3 cm pieces. Finely chop the shallots, press the garlic, cut the red chili pepper into pieces, and bruise the lemongrass stalk.

2. 2

   Place the shallots, garlic, red chili pepper, galangal, ground coriander, shrimp paste, and turmeric in a measuring jug suitable for an immersion blender.

3. 3

   Add a generous splash of sunflower oil and blend with the immersion blender until smooth to make a spice paste (boemboe).

4. 4

   If desired, brown the beef rib steaks on all sides in a pan; according to the source, this is not necessary.

5. 5

   Place the beef rib steaks in the slow cooker and add the boemboe.

6. 6

   Add the sweet soy sauce, brown sugar, bay leaves, bruised lemongrass stalk, and a splash of lemon juice.

7. 7

   Finally, pour the coconut milk over everything.

8. 8

   Cook for 5–6 hours on the low setting of the slow cooker.

9. 9

   If desired, thicken the sauce with all-purpose sauce thickener or a cornstarch slurry; the source does not specify how much thickener is needed or how to make the slurry.

10. 10

    Serve with white rice, optionally cooked with a little turmeric for a yellow color, and accompany with seroendeng and pickled cucumber.

Notes

The recipe has been adapted from a stovetop recipe for the slow cooker. The optional step of browning the meat first can be skipped. Quantities for the side dishes and any sauce thickener have not been provided.

Nutrition per serving

• main course
• slow cooker
• Indonesian
• beef
• possibly not gluten-free
• dairy-free
• slow-cooked