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!
Blade Steak Beef
Ground galangal root
Kaffir lemon leaf
Celtic sea salt
8 hr 0 min
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