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Meat dishes
Slowcooker Recipes
Rendang Culislow style
We initially doubted whether we should make Rendang in a slow cooker. Traditionally you make a Rendang in a wadjan without a lid. The idea is: When the entire sauce has evaporated, your Rendang is ready and you can enjoy it. With a slow cooker you will notice that your entire sauce does not evaporate. It just gets more. Nevertheless. We started making it anyway and the meat is super tender! More tender than via a wadjan. :) What is also delicious is that you don't have to stir. You can just be out all day and your slow cooker will do the work for you. Who can cut, can Culislow and enjoy!
Ingredients
Calculate CostBlade Steak Beef
1 kg
Onion
6 pieces
Garlic
5 cloves
Ground galangal root
1 Tbsp
Lemon Grass
3 pieces
Dried turmeric
3 Tbsp
Cumin Ground
3 Tbsp
Fresh coriander
2 Tbsp
Kemirinut
6 pieces
Bay leaf
8 pieces
Kaffir lemon leaf
6 pieces
Fresh ginger
4 cm
Chili powder
3 tsp
Coconut milk
200 ml
Coconut oil
2 Tbsp
Black pepper
to taste
Celtic sea salt
to taste
Instructions
Difficulty
Easy
Prep time
30 min
Cook time
8 hr 0 min
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Details
Allergens
Nuts, Nightshade, Citrus
Diet
Paleo, Sirtfood
Course
Dinner
Cooking equipment
Slowcooker, Food processor, Mortar and Pestle
Contributor
Culicool
549 Recipes, 83 Meal Plans
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