Are you looking for an Indonesian dish that is easy to make? This Daging Roedjak from the slow cooker is exactly what you need.
This dish combines tender beef with a delicious sauce flavored with spice and exotic herbs. And the best part? The slow cooker does almost all the work for you! Simple to make, always delicious!
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Indonesian Slow Cooker Beef Stew - Daging Roedjak
I used to smell those delicious Indonesian smells at the neighbors. The spices not only filled the kitchen but the entire neighborhood. Since then, I have wanted to make these flavors myself!
I transformed this traditional dish into an easy slow cooker recipe. Sometimes, you want a tasty meal without spending hours in the kitchen.
The Slow Cooker Makes Life Easier!
With the slow cooker, you have all the time to let the beef become deliciously tender and let the flavors of the herbs soak in. This recipe uses a sauce made from coconut milk, sambal, and lemongrass for that real Indonesian flavor. No fuss; just enjoy!
The result? A delicious, slowly cooked Indonesian stew that will make the whole family happy.
What Do You Need?
- Shrimp paste: Also called trassie, is often used in Indonesian cuisine. If you don't have shrimp paste at home, you can use two teaspoons of miso or fish sauce, but the taste will be slightly different.
- Palm sugar: Palm sugar is made from palm tree sap and tastes slightly salty caramel. You can also use brown sugar, but the dish will taste different. You can buy palm sugar at the Toko.
- Djeroek Poeroet leaf (Kafir Lime leaves): Gives a fresh lime taste. You can buy these leaves at the Toko or the larger supermarkets (in the freezer).
- Lemongrass (Sereh): Gives a fresh lemon taste. Bruise the lemongrass (bend it a few times) to release the flavors.
Preparation
- Rub the meat with tamarind and marinate for a few hours.
- Put the salt, shallots, garlic, hazelnuts, turmeric, galangal, sambal, and trassie in a blender and grind finely to make a bumbu.
- Heat oil in a frying pan and fry the bumbu for 3 minutes. Do this at the bottom of the slow cooker.
- Place the meat on the bumbu. Pour the water and coconut milk into the slow cooker and add the lemon juice, palm sugar, and creamed coconut. Stir well. Place the djeroek poeroet leaves and the bruised stalk of lemongrass on top. Put the lid on the slow cooker and turn it on low for 6 to 8 hours. Remove the leaves and lemongrass and serve.
Delicious with bami goreng or fried rice and a delightful spicy cucumber salad.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Marinade
- 1 ½ pound chuck roast, quartered
- 2 teaspoons tamarind paste
Bumbu
- 4 shallot
- 2 cloves garlic
- 4 hazelnuts
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- 1 teaspoon galangal powder
- 1 teaspoon sambal oelek, or sriracha
- 1 teaspoon shrimp paste
- 3 tablespoons sunflower oil
Other ingredients
- 3 teaspoons palm sugar
- ¾ cup coconut milk
- ¾ cup water
- 1 teaspoon lemon juice
- 1 ½ oz. creamed coconut
- 3 djeroek poeroet leafs, lime leaves
- 1 stalk lemongrass, bruised
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Marinating
- Rub the short ribs with the tamarind. Cover and refrigerate for at least 2 hours.1 ½ pound chuck roast, 2 teaspoons tamarind paste
Making the bumb
- Put the shallots, garlic, hazelnuts, salt, turmeric, galangal, sambal, and shrimp paste in a blender. Grind everything into a paste.4 shallot, 2 cloves garlic, 4 hazelnuts, ½ teaspoon salt, ½ teaspoon ground turmeric, 1 teaspoon galangal powder, 1 teaspoon sambal oelek, 1 teaspoon shrimp paste
- Heat 3 tablespoons of oil in a pan and stir-fry the bumbu for 3 minutes on medium heat. Then, put the bumbu in the slow cooker.3 tablespoons sunflower oil
Fill the slow cooker
- Slice the meat in cubes and place in the slow cooker.
- Preparing the stew: Add the water, coconut milk, lemon juice, palm sugar, and creamed coconut to the slow cooker. Stir everything well. Place the bruised lemongrass stalk, and the djeroek poeroet leaves on the meat.3 teaspoons palm sugar, ¾ cup coconut milk, ¾ cup water, 1 teaspoon lemon juice, 1 ½ oz. creamed coconut, 3 djeroek poeroet leafs, 1 stalk lemongrass
Cooking
- Put the slow cooker on the low setting and let the stew cook for 6 to 8 hours.
- Finishing: After cooking, remove the sereh and djeroek poeroet leaves from the slow cooker. Stir again and taste to see if it is to your liking.
Notes
- Make the bumbu in the food processor. Don't have one? Then, mash everything finely in the mortar or cut it as finely as possible.
- Fry the bumbu briefly in the frying pan for extra flavor.
- Refrigerator: Let the Daging Roedjak cool down quickly and store it covered in the fridge. This way, it will last for up to two days.
- Freezer: Let the meat cool down quickly and put it in an airtight freezer container or bag. This way it will keep for up to 3 months in the freezer. Let it defrost in the refrigerator.
- Reheating: Heat the Indonesian stew over medium heat in a frying pan and keep stirring until it is nice and hot.
Nutrition
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