Slow Cooker Daging Roedjak - Easy Indonesian Beef
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Chuck roast: Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast.
2. Bumbu:
- 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
Calories: 617kcal | Carbohydrates: 15g | Protein: 36g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 527mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 5mg | Iron: 6mg
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