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Recipe Category: Beef
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Beef Rendang Slow Cooker Recipe
Ingredients
Serves 4
Active Time 15 minutes
Saute; Pressure/Manual (High) Natural/Quick Release
- 2 tablespoons vegetable oil
- ¾ cup finely minced onions
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 small jalapeno or serrano chile, seeded, if desired, and minced
- 1 (1.2-ounce) package rendang curry paste
- 1 pound skirt steak, cut into 2-inch chunks
- ½ cup water
- 1 cup full-fat coconut milk
- 2 tablespoons unsweetened shredded coconut, toasted, for garnish
Method
- Select SAUTE on the Instant Pot
- When the pot is hot, add the oil
- When the oil is hot, add the onions, ginger, garlic, and jalapeno, stirring to coat with the oil
- Add the curry paste
- Cook, stirring, until the curry paste is lightly toasted, 3 to 4 minutes
- Add the steak and cook, stirring to coat with the spices, for about 2 minutes
- Pour in ¼ cup of the water and stir to scrape up the browned bits from the bottom of the pot
- Not only do these browned bits add flavor to the finished dish, but if you leave any browned bits at the bottom, the pot will not come to pressure
- Add the remaining ¼ cup water and ½ cup of the coconut milk
- Select CANCEL
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 25 minutes
- At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
- If you want the dish a little less saucy, select SAUTE to cook off some of the water
- Add the remaining ½ cup coconut milk and stir well to combine
- Select CANCEL
- Divide among four bowls and garnish with the shredded coconut before serving
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