This easy Slow Cooker Sweet Javanese Beef Curry is rich, tender, and packed with warm spices. The beef slowly simmers in a fragrant mix of kecap manis, lemongrass, and nutmeg, creating a deep, caramelized flavor. Serve it with steamed rice, crispy shallots, and boiled eggs for a comforting, flavorful meal that’s perfect for any day.

Recipe Ingredients

• 6 candlenuts or macadamia nuts, coarsely chopped
• 6 red Asian shallots, coarsely chopped
• 6 garlic cloves, coarsely chopped
• 1 tbsp finely grated ginger
• ½ tsp ground nutmeg
• 1 tsp ground white pepper
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• 1 tbsp rice bran oil or grapeseed oil
• 1 kg (2 lb 4 oz) beef brisket, trimmed
• 2 tbsp white vinegar
• 1 lemongrass stem, bruised
• 4 tbsp kecap manis
• steamed rice, crispy fried shallots and boiled eggs, to serve

How To Make Slow Cooker Sweet Javanese Beef Curry

1. Make the spice paste: Pound the candlenuts, shallots, garlic, ginger, nutmeg, white pepper, cloves, and cinnamon into a coarse paste using a mortar and pestle or small food processor.
2. Brown the beef: Heat the oil in a large frying pan over medium heat. Season the brisket with salt and cook for 5 minutes, turning, until browned. Transfer to the slow cooker.
3. Cook the spice paste: Add the spice paste to the same pan and cook for 2–3 minutes until fragrant. Transfer to the slow cooker.
4. Slow cook the curry: Add the vinegar, lemongrass, kecap manis, and water to the slow cooker. Stir, cover, and cook on low for 9 hours until the beef is tender.
5. Serve: Slice or shred the beef and serve with steamed rice, crispy fried shallots, and boiled eggs.  

Recipe Tips

• Use the right beef: Brisket works best because it stays tender and absorbs the rich flavors. If using another cut, choose one with good marbling.
• Toast the spices first: Lightly fry the spice paste before adding it to the slow cooker bring out the best flavor. Don’t skip this step!
• Bruise the lemongrass properly: Use the back of a knife to crush the lemongrass before adding it. This helps release its citrusy aroma into the curry.
• Cook on low for best results: A slow, gentle cook (9 hours on low) makes the beef incredibly soft. Cooking on high will reduce tenderness.
• Adjust sweetness with kecap manis: If you like it less sweet, reduce the kecap manis slightly and add a little extra salt to balance the flavor.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Stuffed Sweet Potatoes
• Slow Cooker Sticky Pork Sliders With Fresh Slaw
• Slow Cooker Sri Lankan Butternut Pumpkin And Cauliflower Curry

Slow Cooker Sweet Javanese Beef Curry

Recipe by Shili MohamedCourse: , DinnerCuisine: , IndonesianDifficulty: , Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

9

hours 

Calories

512

kcal

This easy Slow Cooker Sweet Javanese Beef Curry is rich, tender, and packed with warm spices. The beef slowly simmers in a fragrant mix of kecap manis, lemongrass, and nutmeg, creating a deep, caramelized flavor. Serve it with steamed rice, crispy shallots, and boiled eggs for a comforting, flavorful meal that’s perfect for any day.

Ingredients

• 6 candlenuts or macadamia nuts, coarsely chopped

• 6 red Asian shallots, coarsely chopped

• 6 garlic cloves, coarsely chopped

• 1 tbsp finely grated ginger

• ½ tsp ground nutmeg

• 1 tsp ground white pepper

• ½ tsp ground cloves

• ½ tsp ground cinnamon

• 1 tbsp rice bran oil or grapeseed oil

• 1 kg (2 lb 4 oz) beef brisket, trimmed

• 2 tbsp white vinegar

• 1 lemongrass stem, bruised

• 4 tbsp kecap manis

• steamed rice, crispy fried shallots and boiled eggs, to serve

Directions

• Make the spice paste: Pound the candlenuts, shallots, garlic, ginger, nutmeg, white pepper, cloves, and cinnamon into a coarse paste using a mortar and pestle or small food processor.
• Brown the beef: Heat the oil in a large frying pan over medium heat. Season the brisket with salt and cook for 5 minutes, turning, until browned. Transfer to the slow cooker.
• Cook the spice paste: Add the spice paste to the same pan and cook for 2–3 minutes until fragrant. Transfer to the slow cooker.
• Slow cook the curry: Add the vinegar, lemongrass, kecap manis, and water to the slow cooker. Stir, cover, and cook on low for 9 hours until the beef is tender.
• Serve: Slice or shred the beef and serve with steamed rice, crispy fried shallots, and boiled eggs.